More than 7 different  pasta dishes

Yes, this is the number of recipes he cooked for us all in one night! An explosion of taste, , traditions and high quality ingredients all mixed to create the perfect pasta night.
Between recipes, jokes, some learning from his experience and the italian tradition, Massimo Riccioli cooked some of the most famous Italian pasta dishes with Pastificio dei Campi and his personal touch!
Here a little recap of the night just to let you imagine the amazing time we had.
We started with some surprising pasta chips, fried Spaghetti served as a crunchy snack.

Then he opened the night with Vermicelli alla Sorrentina, with tomato, mozzarella and basil... This was just a little entry to tease the guests. “The red calls the black… like Pastificio dei Campi boxes, so here for you black squid ink pasta” This was one of the best dishes of the night Vermicelli with black squid ink and some grated salty ricotta! Everyone was amazed! 

To come back to the base of our cuisine, Massimo prepared a great Carbonara with Calle Pastificio dei Campi. Look at the pictures and tell me if it’s not tempting!

“ Now some inter regional Orecchiette with onion, like in Genova, broccoli and sardines from Sicily, the pasta from Gragnano and the original inspiration from Puglia.”

My favourite? Linguine with scallops, basil and a fantastic smoked ricotta cheese! Just a feast of taste.

When we were all thinking that the night was ending and with it the pasta dishes… Massimo started to cook again, and this time was… amatriciana of course, another pillar of the roman tradition! He chose Eliche Pastificio dei Campi for this dish and he didn’t put any oil or salt. All is left to the ingredients!

And to close the night, like in the most funny and long parties at home in Italy... Spaghetti aglio, olio e pepperoncino (oil garlic and chili). The  classic dish everyone cook in the long summer night, when all the friends are together in some house and the morning is approaching! Irresistible!

Do you want to come along next time to try Pastificio dei Campi as cooked by Massimo Riccioli? You are guaranteed to have a good time! Keep an eye on this space or write me in the comments space!

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End of the summer recipe with Pastificio dei Campi

Last week speaking with Niccolo from *food in the city, he told me about one of his favorite recipes during the summer: Spaghetti with anchovies fillets and fresh courgette flowers...and my mouth started watering!

I love courgette flowers and here in London they are so hard to find... but some days ago magically on twitter @Andreasveg  tweeted a pic about his beautiful courgette flowers and the dinner was decided.

I took the flowers, the anchovies from *food in the city, Nick recipe and just a little bit of ricotta! It was gorgeous...an explosion of taste that i was really missing. A bit like my so loved fried courgette flowers, filled with mozzarella and anchovies.

However here is the recipes for you to try. For 2 people you will need:

- 200gr Spaghetti o Linguine Pastificio dei Campi

-80 gr Fresh ricotta

- 60gr Anchovy  fillets in Olive Oil

- 6/8 Courgette flowers

- 1 onion

- olive oil and salt for the water

Put on the fire a big pan with the water for the pasta. In the meantime cut the onion and place some olive oil on a pan. Add the onion in little pieces and let it cook a bit.
Cut the flower from the courgette. Take of the pistils and slice them. Place them in the pan and let it cook.

While the pasta is cooking add to the pan the anchovies cut in little pieces and a bit of water from the pasta. When the pasta is "al dente", drain it and toss it in the pan with the rest.
Add the ricotta and mix it all. Serve on a plate with just a bit of grated fresh pepper. Enjoy!

Do you want to find all the ingredients at once... write down this date on your diary 10th of September. More news to come soon.

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