{"id":39297,"date":"2024-08-01T18:04:36","date_gmt":"2024-08-01T16:04:36","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=39297"},"modified":"2024-09-06T14:35:35","modified_gmt":"2024-09-06T12:35:35","slug":"elicoidali-n-49-alla-norma-2","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/us\/recipes-us\/elicoidali-n-49-alla-norma-2\/","title":{"rendered":"Elicoidali No. 49"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"ELICOIDALI n\u00b0 49 alla NORMA\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/4wkpcFpMEj4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/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 2 PEOPLE<\/strong><\/p>\n\n\n\n<p><em>250 g Rummo Elicoidali N\u00b0 49<br>400 g peeled tomatoes<br>750 g eggplants<br>2 garlic cloves<br>5 g sugar<br>Basil<br>Ricotta salata<\/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>Wash the eggplants. Cut two thirds into 1.5 cm wide cubes and set aside. Slice the rest of the eggplants into 1 cm thick slices and keep aside.<br>In a saut\u00e9 pan, saut\u00e9 the garlic with a handful of basil leaves in oil. When the garlic is golden, add the peeled tomatoes squashing them with a wooden fork so they release the water. Add salt and sugar.<br>In a low pot, warm up the sunflower seed oil then pour the eggplants cut into pieces with a skimmer, increasing the heat for 30 seconds (adding the eggplants will decrease the temperature of the oil). Fry the eggplants until they are nice and brown.<br>Once the eggplant pieces are ready, remove them with the skimmer and put them on a baking tin covered with paper to absorb the extra oil. Fry the sliced eggplants following the same procedure.<br>Remove the garlic from the tomato sauce and add the eggplants.<br>Meanwhile, cook the Elicoidali N\u00b0 49 pasta in a pot of abundant boiling salted water. Two minutes before the cooking time, transfer the pasta into the saut\u00e9 pan and finish cooking it with the eggplants, mixing well and gradually adding some cooking water if necessary.<br>Finish with lots of fresh basil and serve with some ricotta salata grated on the spot. Enjoy your trip to Sicily!<\/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 2 PEOPLE 250 g Rummo Elicoidali N\u00b0 49400 g peeled tomatoes750 g eggplants2 garlic cloves5 g sugarBasilRicotta salata DIRECTIONS Wash the eggplants. Cut two thirds into 1.5 cm wide cubes and set aside. Slice the rest of the eggplants into 1 cm thick slices and keep aside.In a saut\u00e9 pan, saut\u00e9 the garlic [&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":39301,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[941],"tags":[],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/08\/Elicoidali-Norma.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/08\/Elicoidali-Norma.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/08\/Elicoidali-Norma.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/08\/Elicoidali-Norma-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/08\/Elicoidali-Norma.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/08\/Elicoidali-Norma.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/08\/Elicoidali-Norma.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 2 PEOPLE 250 g Rummo Elicoidali N\u00b0 49400 g peeled tomatoes750 g eggplants2 garlic cloves5 g sugarBasilRicotta salata DIRECTIONS Wash the eggplants. Cut two thirds into 1.5 cm wide cubes and set aside. Slice the rest of the eggplants into 1 cm thick slices and keep aside.In a saut\u00e9 pan, saut\u00e9 the garlic&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Elicoidali No. 49 | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pastarummo.it\/us\/recipes-us\/elicoidali-n-49-alla-norma-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Elicoidali No. 49 | Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Elicoidali N\u00b0 49400 g peeled tomatoes750 g eggplants2 garlic cloves5 g sugarBasilRicotta salata DIRECTIONS Wash the eggplants. Cut two thirds into 1.5 cm wide cubes and set aside. Slice the rest of the eggplants into 1 cm thick slices and keep aside.In a saut\u00e9 pan, saut\u00e9 the garlic [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.pastarummo.it\/us\/recipes-us\/elicoidali-n-49-alla-norma-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/it-it.facebook.com\/pastarummo\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-08-01T16:04:36+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-09-06T12:35:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/08\/Elicoidali-Norma.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\">\n\t<meta name=\"twitter:data1\" content=\"davide\">\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\">\n\t<meta name=\"twitter:data2\" content=\"1 minute\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\",\"name\":\"Rummo S.p.A.\",\"url\":\"https:\/\/www.pastarummo.it\/en\/\",\"sameAs\":[\"https:\/\/it-it.facebook.com\/pastarummo\/\",\"https:\/\/www.instagram.com\/pasta_rummo\/?hl=it\",\"https:\/\/it.linkedin.com\/company\/rummo-s.p.a.\",\"https:\/\/www.youtube.com\/channel\/UCJvDvA6siKVw6p82txwmLOQ\/\"],\"logo\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#logo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2019\/04\/logo_rummo.png\",\"width\":240,\"height\":132,\"caption\":\"Rummo S.p.A.\"},\"image\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#logo\"}},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#website\",\"url\":\"https:\/\/www.pastarummo.it\/en\/\",\"name\":\"Pasta Rummo - Lenta Lavorazione\",\"description\":\"Pasta Rummo - Lenta Lavorazione\",\"publisher\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/www.pastarummo.it\/en\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/elicoidali-n-49-alla-norma-2\/#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/08\/Elicoidali-Norma.jpg\",\"width\":1080,\"height\":1080,\"caption\":\"Elicoidali Norma\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/elicoidali-n-49-alla-norma-2\/#webpage\",\"url\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/elicoidali-n-49-alla-norma-2\/\",\"name\":\"Elicoidali No. 49 | Pasta Rummo - Lenta Lavorazione\",\"isPartOf\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/elicoidali-n-49-alla-norma-2\/#primaryimage\"},\"datePublished\":\"2024-08-01T16:04:36+00:00\",\"dateModified\":\"2024-09-06T12:35:35+00:00\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.pastarummo.it\/us\/recipes-us\/elicoidali-n-49-alla-norma-2\/\"]}]},{\"@type\":\"Article\",\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/elicoidali-n-49-alla-norma-2\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/elicoidali-n-49-alla-norma-2\/#webpage\"},\"author\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#\/schema\/person\/19d0fa6bf67d5222472f7e8063e1725a\"},\"headline\":\"Elicoidali No. 49\",\"datePublished\":\"2024-08-01T16:04:36+00:00\",\"dateModified\":\"2024-09-06T12:35:35+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/elicoidali-n-49-alla-norma-2\/#webpage\"},\"publisher\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.pastarummo.it\/us\/recipes-us\/elicoidali-n-49-alla-norma-2\/#primaryimage\"},\"articleSection\":\"Recipes &amp; 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