Cozy Winter Pasta Recipes by Rummo
photo by Pasta Rummo
We’ve got the Parmigiano, Pecorino, Rummo Pasta, Tomato Based Sauces, Olives, Anchovies, Octopus, Capers, Olive Oil, Bread most of which are imported from Italy with strict guidelines of production – quality ingredients that may only be found at specialty fine food stores like Herma’s.
PACCHERI N°111
WITH SQUID
INGREDIENTS
FOR 4 PEOPLE
360 g Rummo Paccheri N°111
200 g cherry tomatoes
500 g squid
Amalfi Coast lemons
Parsley to taste
Extra virgin olive oil, as needed
Garlic, to taste
Salt, to taste
DIRECTIONS
Clean the squid by cutting the head in half lengthwise. (It will curl up during cooking; avoid rings.) Cut the tentacle tufts in half, eliminating the beak. Cut the cherry tomatoes into 4 and brown them in a pan with a little oil, garlic (which you remove once its flavor has infused the oil) and a pinch of salt, letting them sweat and cook completely. Blanch the baby squid in the sautéed mixture for just two minutes. Cook the Paccheri in boiling, salted water and then sauté them in the sauce to blend the flavors, and refresh with a drizzle of extra virgin olive oil, chopped parsley and grated lemon peel.
SPAGHETTI ALLA CHITARRA N°104
ALFREDO
INGREDIENTS
FOR 4 PEOPLE
380 g Rummo Spaghetti Alla Chitarra No. 104
100 g Butter
120 g Parmigiano Cheese, aged 24 months
Coarse salt, to taste
DIRECTIONS
Boil the Spaghetti Grossi Quadrati in abundant, boiling salted water following instructions on the pack. In the meantime, in a wide (preferably non-stick) sauté pan, melt the butter slowly. We suggest using a centrifuged butter of excellent quality as it will be purer, creamier and sweeter. Set aside. In another non-stick pan without butter or oil, over medium-high heat make the cheese crisps by grating an even layer of Parmesan directly onto the pan. We recommend using 24-month aged Parmesan as it has a stronger flavor and will produce crispier results. The crisps are ready as soon as they turn yellow/reddish. Remove them immediately from the heat, placing them on a plate or piece of baking parchment to cool. Once cooled, crumble them coarsely and set aside. As soon as the spaghetti is cooked, drain it and transfer it with a slotted spoon into the pan with the melted butter. Stirring it with the flame off, cream the pasta by sprinkling in freshly grated Parmesan cheese and spoonfuls of the cooking water only as necessary to coat the pasta in a savory cream. Plate each portion of spaghetti in a nest shape, by coiling it around tongs anchored in a large ladle and slide it into the plate. As a final touch, sprinkle with the crumbled Parmesan crisps and serve.
SPAGHETTI N°3
WITH FRESH ANCHOVIES, ANCHOVY SAUCE & SEASONED BREADCRUMBS
INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Spaghetti N°3
200 g fresh anchovies
3 anchovies in oil
4 spoonfuls anchovy sauce (colatura di alici)
100 g dry bread
1 clove garlic
Chopped parsley, to taste
1 fresh chili pepper
Extra virgin olive oil, as needed
DIRECTIONS
In preparation, clean the anchovies, removing the spine, tiny bones, and tail. Chop the parsley, and finely slice the fresh chile pepper. Make the seasoned breadcrumbs: In a bowl, break the dry bread into coarse crumbs. Add 2 spoonfuls olive oil, some chopped parsley to taste, and a drizzle (2 spoonfuls) of anchovy sauce. Mix well. In a large pot of boiling water WITHOUT salt added, cook 250 g of Whole Wheat Spaghetti Nº 3 for 6 minutes. Meanwhile, in a large pan, over medium heat, cook the 3 preserved anchovies in 50 ml of olive oil until they start to dissolve. Add chopped garlic, chopped parsley, finely sliced fresh chile pepper and one ladleful of the cooking water (from the pasta). Drain the pasta after 6 minutes (still very “al dente”) directly into the sauté pan. Lower the flame, and sauté mixing gently for 1 minute. Add the fish fillets, a ladleful of cooking water and a final drizzle (a couple more spoonfuls) of anchovy sauce, and finish cooking for 2 more minutes, constantly stirring to mix and blend flavors. Add the seasoned breadcrumbs and give a final mix. Serve with a grating of lemon zest.
POTATO GNOCCHI
IN THE SORRENTINA STYLE
INGREDIENTS
FOR 4 PEOPLE
500 g Rummo Potato Gnocchi
1 garlic clove
3 tablespoons extra virgin olive oil
200 g whole cherry tomatoes
500 g tomato puree
Salt, a pinch
250 g “fior di latte” or mozzarella cheese
Grated Parmigiano, to taste
Fresh basil leaves, to taste
DIRECTIONS
In a sauté pan, gently brown a clove of garlic in extra virgin olive oil. Add 500 g of tomato puree, salt, and cook gently over low heat with the lid on, stirring occasionally, for 30 minutes. For extra flavor and texture, you can add 200 g of whole cherry tomatoes. In the meantime, drain 250 g of “fior di latte” or mozzarella cheese so that it doesn’t release excessive milk into the final dish. Dice or slice the cheese. In abundant salted water, boil the Rummo Gnocchi until they float to the surface. Drain. Mix them with the tomato sauce, removing the garlic and adding the “fior di latte” or mozzarella cheese and fresh basil leaves. Sauté until the mozzarella is stringy. Serve by adding more fresh basil leaves, a sprinkling of grated Parmesan and a drizzle of extra virgin olive oil.
GLUTEN FREE PENNE RIGATE N°66
WITH TOMATO & BASIL
INGREDIENTS
FOR 4 PEOPLE
360 g Rummo Gluten Free Penne Rigate N°66
8-10 cherry tomatoes
1 garlic clove
Grana Padano cheese, to taste
Fresh basil leaves
Organic extra virgin olive oil, to taste
Fine salt, to taste
DIRECTION
Peel the tomatoes by plunging them 20-30 seconds into boiling water after having slightly incised the tip, then plunge them into iced water. (Alternatively, use a vegetable mill). Cut the tomatoes in half, removing the seeds and the aqueous parts that contains them. Crush one garlic clove, leaving the skin on. Sauté the garlic gently in a little extra virgin olive oil. Add the tomatoes before the garlic becomes too colored and cooked until they disintegrate. To make a sauce that binds well with the pasta, lower the heat and cook with the lid on, avoiding dehydrating the tomatoes. Once cooked, remove the garlic, and mash the tomatoes well to obtain a full-bodied but fluid sauce. Add salt and season with extra virgin olive oil and basil leaves. In the meantime, cook the Organic Whole Wheat Penne Rigate and drain them when still “al dente.” Finish cooking them in the seasoned tomato sauce. Serve with a freshly grated Grana Padano cheese.
FUSILLI N°48
IN THE PUTTANESCA STYLE
INGREDIENTS
FOR 4 PEOPLE
360 g Rummo Fusilli N°48
225 ml tomato sauce
45 ml extra virgin olive oil
2 Tbsp capers
1 clove garlic, peeled
250 g pitted black olives
DIRECTIONS
Slice the olives. Sauté the garlic in olive oil. Add the tomato sauce, then the sliced olives and capers. Cook
until flavors meld. Bring water to a boil in an ample pot and salt generously. Cook the Fusilli for 9 minutes. Drain the pasta and toss with the sauce still in the pan. Serve.
LINGUINE N°13
WITH SEASONED BREADCRUMBS
INGREDIENTS
FOR 4 PEOPLE
360 g Rummo Linguine N°13
200 g breadcrumbs
2.5 dl extra virgin olive oil
50 g anchovy fillets
30 g capers
2 cloves of garlic
400 g cherry tomatoes (three colors)
100 g grana padano or parmigiano cheese
30 g fresh parsley
Salt to taste
DIRECTIONS
In a wide pan, toast the breadcrumbs over heat without oil until they brown, moving the pan constantly to prevent burning. Place the toasted breadcrumbs in a bowl. Heat some extra-virgin olive oil in a frying pan and let the anchovy fillets “melt” in it, adding capers and garlic as well. Using a strainer, filter the flavor-infused oil and pour it over the toasted breadcrumbs, seasoning them evenly. Put any bits of anchovy and caper remaining in the strainer back into the pan, removing the garlic cloves. Drizzle with more olive oil, add the cherry tomatoes, and quickly sauté. Cook the pasta in abundant, salted boiling water. Drain it when still “al dente” directly into the pan with the cherry tomatoes. Reserve the cooking water, adding it in small quantities as needed to finish cooking the pasta and blend the flavors. Serve on the plate, sprinkling with the seasoned breadcrumbs. If you wish, you can add grated parmesan or grana padano cheese) and freshly chopped parsley.
BOMBARDINI RIGATTI N°154
BAKED WITH RAGÙ & BÉCHAMEL
INGREDIENTS
FOR 4 PEOPLE
360 g Bumbardini Rigatti N°154
For the meat sauce
1 celery rib
2 carrots and 2 onions
1 garlic clove
60g of butter
Extra Virgin Oil, to taste
1 cc tomato concentrate
600 g mixed minced beef and veal
1 glass red table wine
1 tomato puree
Salt, to taste
For the béchamel
0.75 l milk
300 g butter
200 g flour
Salt, to taste
Nutmeg, to taste
Parmigiano cheese, to taste
DIRECTIONS
Chop the carrots, onions, celery and garlic into small pieces and gently brown them in a pan with olive oil. When ready, add the tomato paste and the chopped mixed meat. To flavor the sauce, pour a little red wine into the pot while the meat is cooking with the vegetables and cook off the alcohol. Halfway through cooking, add the tomato sauce and herbs. In another pot, bring salted water to a boil and cook the Mezzi Paccheri for 13 minutes. Meanwhile, start preparing the béchamel sauce. To do this, melt the butter in a small saucepan over gentle heat, add the flour a little at a time and stir continuously to eliminate lumps. Next, pour in the milk slowly to make the mixture creamier. To give it more flavor, add the Parmesan cheese, grated, and nutmeg. When the pasta is cooked, mix it with the meat and tomato sauce, then place it in an oven dish, cover with the béchamel sauce, allowing it to seep into the cracks and crevices in the pasta and sauce. Sprinkle with the Parmesan cheese, grated. Bake at 200° until bubbling, golden and crispy at the edges.
Fusilli N° 48 with chickpeas with broccoli, burrata, dried tomatoes and toasted hazelnuts.
