Ingredients for 4 people:
400 g of Rustichella d'Abruzzo conchiglioni
500 g of champion mushrooms
2 cloves of garlic
150 g of grated Parmigiano Reggiano
Rustichella d'Abruzzo extra virgin olive oil to taste
100 g of pine nuts
Basil leaves
salt q.b.
Preparation:
Wash and finely chop the champion mushrooms. In a pan, brown the garlic in the oil, add the mushrooms and simmer for 15 minutes. Then add the pine nuts. Meanwhile, prepare the conchiglioni in boiling salted water and drain when al dente. Add the sauce and whisk in the pan for a few minutes, adding the grated Parmesan cheese into flakes. Serve and decorate with some fresco basil leaves.
Ingredients for 4 people:
250 g of medium Sardinian fregola
400 g of peeled tomatoes
6dl of vegetable broth
1 clove of garlic
1/2 onion
1 sprig of basil
1 bunch of parsley
1/2 glass of extra virgin olive oil
salt
Preparation:
In a pan, open a sauce by browning chopped garlic, onion, parsley in oil and add the tomatoes after having peeled and cleaned the seeds. Add the salt, cover, and cook for about half an hour. Add the fregola pouring it rain and add a little at a time the previously prepared vegetable broth, dosing it and stirring frequently, then cook for about 10-12 minutes, until the water is consumed and absorbed by the fregola. When cooked, serve and add the fresh basil leaves.
Ingredients for 4 people:
350 g Tagliatelle capricciose Rustichella d'Abruzzo
Pesto Genovese Rustichella d'Abruzzo
extra virgin olive oil Rustichella d'Abruzzo
Salt
Preparation:
Boil a nice pot of water, salt to your liking, and throw in the pasta.
While it is cooking, heat the Rustichella d'Abruzzo Genovese pesto in a pan. If necessary, dilute the pesto with a few tablespoons of boiling water from the pasta. Once the tagliatelle is cooked, drain it well and transfer it to the pan with the pesto, mix well. Serve on a plate.
Ingredients for 4 people:
350 gr Rustichella d'Abruzzo egg noodles
1 Jar of Rustichella d'Abruzzo Truffle Sauce
Butter
30 gr of truffle
Hazelnuts
Rustichella d'Abruzzo extra virgin olive oil
Salt to taste.
Preparation:
In a pan melt the butter, add the truffle sauce and turn everything for a few minutes, then let it rest in the pan. Then cook the Rustichella d'Abruzzo egg tagliolini in salted water. Once you have reached the cooking time indicated on the package, pass the egg tagliolini in the pan you prepared at the beginning. At this point, cook the egg tagliolini and the sauce in the pan and stir for a few minutes. As soon as they are ready, serve them by adding some truffle flakes and chopped hazelnuts. Serve your beautiful dish still warm on the table!
