Recipe 2007
Rustichella every month selects the gustosa prescription

JANNUARY - "Pan Tossed Pappardelle"

Ingredients for 4 people: 300g. Pappardelle, 1g. saffron, 1/2glass light red wine, 125g. strong gorgonzola, salt, pepper, 2radicchio lettuces, 30g. butter, 100ml. cooking cream, 1shallot.

Method: Wash the radicchio and cut it into strips. Lightly fry the finely chopped shallot in a pan with some butter, add the radicchio and cook briefly over a high flame. Pour 1/2 glass of red wine over the radicchio and cook until the liquid has evaporated then add the cream and season with salt and pepper. In the meantime cook the pasta in boiling salted water to which the saffron has also been added; do not completely cook the pappardelle. Drain them, add the gorgonzola cubes and toss them in the pan with the radicchio sauce for a few minutes.


FEBRUARY "Linguine with pesto genovese, green beans and potatoes"

Ingredients for 4 people: 350 gr. Linguine, 80 gr. green beans, salt, 2 medium-sized potatoes a jar of pesto genovese.

Method: Peel the potatoes and cut them into small pieces. Clean the string beans, wash them and cut them into small pieces. Put a saucepan with plenty of water to boil. When it comes to the boil add the beans and, after 5 minutes, the potatoes. When the vegetables will have almost cooked add the pasta. When it is al dente strain it and put aside about a ladle full of the cooking water. Put the pasta in a hot serving bowl, dress it with the pesto, which has been mixed with the cooking water. Mix well and serve immediately, garnish with some basil leaves.


MARCH "Chitarra with courgette flowersand navelli saffron"

Ingredients for 6 people: 500gr. Chitarra, 100gr. liquid cream, 1/4 onion, salt and Parmesan cheese, 4small courgettes with their flowers, 3tablespoons extra virgin olive oil, 1 glass milk e 10 saffron pistils.

Method: Sauté the finely sliced onion in the olive oil in a pan until trasparent; add the sliced courgettes and their flowers without pistils. Add milk gradually. Onc cooked, add saffron pistils, prevoiously soaked in a litle water, the cream and salt as needed; cook on a slow heat for a few minutes. Cook the pasta in lots of salted boiling water, strain al dente (slightly undercooked), add the pasta to the sauce and stir in the pan. Sprinkle with slivers of cheese and serve hot.


APRIL - Linguine with pesto genovese, green beans and potatoes"

Ingredients for 4 people: 350 gr. Linguine, 80 gr. green beans, salt, 2 medium-sized potatoes a jar of pesto genovese.

Method: Peel the potatoes and cut them into small pieces. Clean the string beans, wash them and cut them into small pieces. Put a saucepan with plenty of water to boil. When it comes to the boil add the beans and, after 5 minutes, the potatoes. When the vegetables will have almost cooked add the pasta. When it is al dente strain it and put aside about a ladle full of the cooking water. Put the pasta in a hot serving bowl, dress it with the pesto, which has been mixed with the cooking water. Mix well and serve immediately, garnish with some basil leaves.


MAY - "Chitarra with courgette flowers and Navelli saffron"

Ingredients for 6 people: 500gr. Chitarra, 100gr. liquid cream, 1/4 onion, salt and Parmesan cheese, 4small courgettes with their flowers, 3tablespoons extra virgin olive oil, 1 glass milk e 10 saffron pistils.

Method: Sauté the finely sliced onion in the olive oil in a pan until trasparent; add the sliced courgettes and their flowers without pistils. Add milk gradually. Onc cooked, add saffron pistils, prevoiously soaked in a litle water, the cream and salt as needed; cook on a slow heat for a few minutes. Cook the pasta in lots of salted boiling water, strain al dente (slightly undercooked), add the pasta to the sauce and stir in the pan. Sprinkle with slivers of cheese and serve hot.


JUNE - "Fusilotti with Vodka"

Ingredients for 4 people: 350gr. Fusilotti, 150 gr. smoked bacon, 3 leaves sage a twig rosemary, 2 tablespoons vodka, 1 tin chopped tomato pulp, 1 clove garlic a small bunch parsley, 4 tablespoons grated Parmesan cheese, salt.

Method: Chop the sage and rosemary. Fry the garlic in a small pan, add the bacon cut into strips and the chopped herbs. Allow to cook, sprinkle the ingrendients with the vodka and, when it has evaporated, add the tomato pulp. Salt and cook for 10 minutes. In the meantine cook the pasta in boiling salted water, drain it al dente and dress it with the vodka and tomato sauce. Sprinkle with parmesan and chopped parsley, toss well and serve immediately.


JULY - "Spaghetti with asparagus tips"

Ingredients for 4 people: 400gr. di spaghetti, 400gr. pear-shaped tomatoes, extravirgin olive oil, salt, pepper, 1Kg asparagus tips, 1 onion, grated Parmesan or grana cheese.

Method: Clean and wash the asparagus, remove the hard stalks from them. Put a large pot of water to boil and cook the spaghetti in it. While the spaghetti is cooking put some olive oil in another pan and when it is hot firstly add the finely chopped onion and then the asparagus tips and tomato. Season with salt and pepper and cook covered on a low flame. As soon as the spaghetti is cooked al dente drain it and dress with the sauce. Cover with grated cheese.


SEPTEMBER - "Spaghetti with asparagus tips"

Ingredients for 4 people: 400gr. di spaghetti, 400gr. pear-shaped tomatoes, extravirgin olive oil, salt, pepper, 1Kg asparagus tips, 1 onion, grated Parmesan or grana cheese.

Method: Clean and wash the asparagus, remove the hard stalks from them. Put a large pot of water to boil and cook the spaghetti in it. While the spaghetti is cooking put some olive oil in another pan and when it is hot firstly add the finely chopped onion and then the asparagus tips and tomato. Season with salt and pepper and cook covered on a low flame. As soon as the spaghetti is cooked al dente drain it and dress with the sauce. Cover with grated cheese.


OCTOBER - "Paccheri with pink and Walnuts"
Ingredients for 4 people: 320 gr. Paccheri pasta, 250 gr. tomato purée, 50 gr. butter, 150 gr. walnut kernels, 250 gr. cream, salt and pepper.

Method: Melt the butter in a pan but do not allow it to colour. Add the tomato purée, cream, salt and pepper. Allow the sauce to reduce for approximately 20 minutes and then walnut kernels which have been chopped very finely. Cook the Paccheri and dress them with this very simple sauce, wich you mary wish to spice up with some chilli.


DECEMBER - "Orzo Pasta Soup"

Ingredients for 4 people: 4Slices bacon, 1 celery stalk, 150g. deep-frozen peas, minced parsley, 1onion, 2 litres chicken stock, 300g. Orzo pasta.

Method: Remove the rind from the bacon and cut the bacon into small cubes. Melt the butter in a stockpot and sauté the finely chopped onion until transparent, the celery and the bacon for 5 minutes on a moderate heat, stirring from time to time. Pour the stock, add peas, cover and cook for 5 minutes more. Add the pasta and cook on a high flame. Taste for salt and pepper, sprinkle with the minced parsley and serve hot.