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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...alle cime di rapa or "broccoli rabe"

Let's comeback to the healthy diet and let's cook something at home!
This is a great recipes even for children who maybe don't like vegetables, because I think no one can resist to this dish.

This is a typical south italian recipe but I love it so much because the consistency of Orecchiette with the bitter taste of the vegetable enriched by the chili, the garlic and the nice taste of the anchovies... it's unique!

It's one of this pasta dishes that base all its taste on the real ingredients and the olive oil... No cheeses to combine the ingredients or to give the last touch. So healthy and fulfilling you can be sure a portion of this can just do good to yourself. I hope you will trust me!
 
The ingredients for 4 people are:

400gr Orecchiette Pastificio dei Campi
6 fillets of anchovies
2 garlic cloves Broccoli rape?(already clean) 600 g
6 tablespoons extra virgin olive oil
and some chili and salt

Take the broccoli rabe already clean, remove the largest leaves or the hardest parts of the stem, taking precisely the more tender parts. Cut all into pieces, and wash them and [place them to boil for some minutes in some salty water.
 
In the meantime in a pan place some olive oil, the 2 garlic cloves, the pepper cut in little rings and with the chopped anchovies.
When the broccoli leaves are ready, drain them but keep aside the cooking water, to boil the orecchiette.
 
When the garlic is browned and the anchovies almost melted, add the turnip greens and let them take all the flavors for a few minutes. When also the orecchiette will be al dente, drain them and  add them to the pan.
Toss everything for some minutes and add some more oil or cooking water and then enjoy!

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From the harvest to the table and in your pasta

The plan for this weekend was to go to the Food Harvest Festival organized in the Southbank center over the weekend. That's was a nice occasion to know what are the most common seasonal products in England or if there were some totally new and interesting to try... Maybe with some pasta! Unfortunately, cause the weather the market has been cancelled, at least on Sunday so I couldn't buy anything for my dinner.

I decided instead going to the market near my house and to look for products from the English farmers. I saw some beautiful broccoli sprouts that I thought could have been great with some nice strong ingredients like anchovies and garlic... and I thought about one old recipe from the south of Italy. With some short pasta like the Pennoni, it could have been perfect.

 

Ingredients:  

- 150gr broccoli sprouts
 
- 200gr Pennoni Pastificio dei Campi
 
- 4 anchovies in olive oil
 
- one spoon extra virgin olive oil
 
- some rosemary
 
- 2 garlic cloves
 
- a big chili
 
- a spoon of fresh bread crumbs

- shaved Parmesan cheese or Pecorino Romano
 
Boil the sprouts until almost ready but still a bit hard. Put the garlic in a pan with the olive oil, then add the anchovies, the rosemary and chili all cut in little pieces. Let everything cook and at the end add the points of the broccoli sprouts drained form the water.

Use the water of the broccoli to cook the pasta and when ready, just  place it in the pan to make it absorb the sauce and get mix with the rest of the ingredients. Then add the spoon of bread crumbs (better if before you can toast it a bit in a clean pan) and mix again. Serve with some Parmesan or Pecorino romano cheese and the dish is ready.
 
The next market will take place in mid October and will be all about cheese and wine! Let's hope the weather will help us this time, but in the meantime let me know what do you think of this recipe!

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