{"id":32820,"date":"2023-05-30T23:53:09","date_gmt":"2023-05-30T21:53:09","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=32820"},"modified":"2024-03-28T17:34:57","modified_gmt":"2024-03-28T16:34:57","slug":"spaghetti-grossi-quadrati-n-221-with-pumpkin-and-caciocavallo","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/us\/recipes-us\/spaghetti-grossi-quadrati-n-221-with-pumpkin-and-caciocavallo\/","title":{"rendered":"Spaghetti Grossi Quadrati No. 221"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img src=\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/20220411_Rummo_IDE_SpaghettiGrossi_0106.jpg\" alt=\"\" class=\"wp-image-29998\"\/><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p><strong>FOR 4 PEOPLE <\/strong> <\/p>\n\n\n\n<p><em>400 g Rummo Spaghetti Grossi Quadrati n\u00b0 221\n<br>3 medium light green zucchinis\n<br>4 zucchini flowers\n<br>50 g breadcrumbs\n<br>Extra virgin olive oil, as needed 1\/2 clove garlic\n<br>10 basil leaves\n<br>Dried red pepper\n<br>50 g blanched almonds\n<br>80 g pecorino romano, grated\n\n<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>Cut the zucchinis in uniform, lengthwise slices, leave them unsalted and grill, then leave to cool. In a mixer, blend the basil leaves with 50 g of olive oil. Set aside 3 or 4 spoonfuls of the basil oil to use later. To the basil oil left in the mixer, add the grilled zucchinis, almonds, grated pecorino, and 1\/2 clove of garlic. Blend until you\u2019ve got a uniform paste. Adjust the salt if necessary (the zucchinis weren\u2019t salted in order to maintain balance with the saltiness of the pecorino). Pass the zucchini flowers through the basil oil you\u2019ve set aside, then pat them in the beadcrumbs, coating them, and place them in a 190\u00b0C oven on the ventilated grill setting for a few minutes (until they color nicely). Meanwhile, cook the pasta, drain it, and mix with the zucchini pesto. Plate, garnishing each of the four servings with one crispy, breaded zucchini flower.<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/us\/list\/recipes-us\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 4 PEOPLE 400 g Rummo Spaghetti Grossi Quadrati n\u00b0 221 3 medium light green zucchinis 4 zucchini flowers 50 g breadcrumbs Extra virgin olive oil, as needed 1\/2 clove garlic 10 basil leaves Dried red pepper 50 g blanched almonds 80 g pecorino romano, grated DIRECTIONS Cut the zucchinis in uniform, lengthwise slices, [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":32827,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[941],"tags":[1953,959],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/20220411_Rummo_IDE_SpaghettiGrossi_0106_1x1.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/20220411_Rummo_IDE_SpaghettiGrossi_0106_1x1.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/20220411_Rummo_IDE_SpaghettiGrossi_0106_1x1.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/20220411_Rummo_IDE_SpaghettiGrossi_0106_1x1-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/20220411_Rummo_IDE_SpaghettiGrossi_0106_1x1.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/20220411_Rummo_IDE_SpaghettiGrossi_0106_1x1.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/05\/20220411_Rummo_IDE_SpaghettiGrossi_0106_1x1.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/us\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 4 PEOPLE 400 g Rummo Spaghetti Grossi Quadrati n\u00b0 221 3 medium light green zucchinis 4 zucchini flowers 50 g breadcrumbs Extra virgin olive oil, as needed 1\/2 clove garlic 10 basil leaves Dried red pepper 50 g blanched almonds 80 g pecorino romano, grated DIRECTIONS Cut the zucchinis in uniform, lengthwise slices,&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - 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