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Cookbook PGI GRAGNANO PASTA

TASTE WAS BORN HERE

Spaghetti with San Marzano tomatoes, pecorino and basil Ingredients for 4 people 380 g Spaghetti Di Martino 400 g san Marzano tomatoes 1 clove garlic 40 g of minced onion 60 g of pecorino cheese 1 dl extra virgin olive oil basil salt to taste

Preparation Put the tomatoes cook the pecorino

oil in a pan and sautĂŠ garlic and onion. Add the and leave to cook for 15 minutes. In the meantime, pasta, drain al dente and reheat with the sauce and cheese in the pan. Garnish with basil and serve.

Vermicelli with clams, Parmesan shavings and basil sauce Ingredients for 4 people 320 g Vermicelli Di Martino (thick spaghetti) 400 g vongole veraci (carpet clams) 100 g Parmesan shavings 150 g basil pesto 1 clove of garlic extra virgin olive oil salt and pepper to taste

Preparation Cook the pasta. Pour the oil into a pan, add the garlic and lightly brown, add the clams and a ladle of cooking water from the pasta. Once the clams have opened, add the pasta, toss and add in the basil pesto. Arrange on a serving plate, decorate with the Parmesan shavings and serve.

Linguine with sea urchins, lemon and tomatoes Ingredients for 4 people 320 g Linguine Di Martino 100 g sea urchin 1 grated lemon 1 tomato 1 clove of garlic extra virgin olive oil salt to taste

Preparation Skin the tomato, cut into thin strips and season. Pour the oil into a pan and add the chopped garlic. Brown whilst moistening occasionally with the pasta cooking water. Meanwhile cook the pasta al dente, drain and tip into the pan. Mix in the sea urchins and lemon zest.

Plate up and serve, garnished with the tomato already prepared.

Bucatini with a light carbonara

Ingredients for 5 people 350 g Bucatini Di Martino 80 g Casertan pork pancetta 80 g butter 100 g Parmesan 8 egg yolks 180 g fresh cream salt and pepper to taste

Preparation Melt the butter in a pan and add the thinly In a bowl mix together the egg yolks, cream season with salt and pepper. Cook the pasta and tip into the pan containing the sauce; mix moderate heat - taking care not to overcook the

sliced pancetta. and Parmesan; al dente, drain together over a eggs and serve.

Rigatoni filled with mozzarella on an aromatic tomato coulis Ingredients for 4 people 240 g Rigatoni Di Martino (ribbed pasta tubes) 800 g red tomatoes 600 g Mozzarella di Bufala Campana cheese 100 g dry breadcrumbs 1 red onion 1 clove of garlic 2 sticks of celery 1 cucumber white wine vinegar extra virgin olive oil salt and pepper to taste

Preparation Chop the mozzarella, and put to one side. Prepare the coulis by blending together the remaining ingredients, sieving the mixture to remove any vegetable residue. Cook the rigatoni in plenty of salted water, drain al dente and leave to cool. Fill the pasta with the chopped mozzarella; place in an oven dish and quickly bake at 170 °C for 2 minutes. Serve the rigatoni placed on the aromatic tomato coulis.

Penne with ragĂš of Neapolitan braciola and Parmesan shavings Ingredients for 4 people 300 g Penne Mezzani Rigate Di Martino 4 thin slices of beef 150 g 1 litre white wine 150 g Parmesan shavings 2 small white onions 30 g pine nuts 100 g grated Parmesan 1 clove of garlic 30 g soaked raisins 600 g tomato sauce flat leaf parsley extra virgin olive oil salt and pepper to taste

Preparation Prepare the filling for the braciole (stuffed beef rolls) by mixing the pine nuts, parsley, grated Parmesan, garlic and raisins. Take the slices of meat and, using a meat tenderiser, beat lightly. Once they are ready, spread with the filling, roll up and secure with a cocktail stick. In a casserole brown the onions with the oil, add the meat and sautĂŠ on both sides; pour in the wine and then reduce. Now add the tomato sauce, and allow to cook for about 2 hours over a low heat. Boil the penne in plenty of salted water, drain al dente and mix with the sauce. Plate up the pasta, and then place on top the halved braciola, decorating the dish with the Parmesan shavings.

Whole wheat Penne Parthenopean style Ingredients for 6 people 350 g whole wheat Penne Mezzani Rigate Di Martino 350 g fresh Campania Buffalo Ricotta 2 vine tomatoes 12 pitted green olives basil extra virgin olive oil salt to taste

Preparation In a bowl, chop the olives and mix into the ricotta, together with 2 spoonfuls of oil. Chop the basil. Cook the penne in abundant salted water. In the meantime skin the tomatoes and cut them into tiny cubes. Drain the pasta when still al dente. Dress with two spoonfuls of oil, the chopped basil, the little balls of ricotta and the diced tomato.

Mix and serve.

Farfalle tuna and courgettes Ingredients for 4 people 350 g Farfalle Di Martino 200 g fresh tuna 1 clove garlic ½ glass dry white wine 2 courgettes 1 lemon extra virgin olive oil salt and pepper to taste

Preparation Having sautĂŠed the garlic in oil in a pan, add the tuna cut into pieces.

Sear it and immediately add the white wine and leave to cook on a low light till the wine evaporates. In the meantime, cook the pasta in abundant salted water, cut the courgettes into julienne strips and squeeze the juice from the lemon over the courgettes, adding salt and pepper to taste. When the pasta is al dente, drain, dress and serve immediately.

Tortiglioni with peas, broad beans, spring onion and pig’s cheek lard Ingredients for 4 people 400 g Tortiglioni Di Martino 200 g peas 200 g broad beans 1 spring onion ½ glass white wine 100 g cured pig’s cheek 1 dl extra virgin olive oil pepper and salt to taste

Preparation In a pan, sauté the spring onion in oil for a moment, add the cured pig’s cheek and cook briskly for a few minutes, adding the white wine.

Now add the broad beans and peas too and continue to cook over a low heat. Cook the pasta, drain al dente, transfer to the sauce and leave to mix the flavour together for a few minutes.

Tofette with clams, chickpeas and rocket pesto Ingredients for 4 people 300 g Tofette Di Martino (shell pasta) 400 g clams 200 g dried chickpeas 2 small bunches of rocket 20 g toasted pine nuts 1 clove of garlic 20 g caciotta secca cheese from Monti Lattari extra virgin olive oil salt and pepper to taste

Preparation Leave the chickpeas to soak for at least 12 hours, and then cook.

Prepare the rocket pesto by blending the rocket together with the pine nuts, caciotta, garlic, oil, salt and pepper. Brown the garlic in a pan with some oil, add the clams and a little of the pasta cooking water.

Cover with a lid and leave to simmer. Cook the pasta al dente, drain, add the clams and stir together. Finish off with the pesto, plate up and serve.

Lumaconi with scorpion fish and courgette flowers Ingredients for 4 people 400 g Lumaconi Di Martino (large pasta shells) 400 g scorpion fish 200 g courgette flowers 100 g cherry tomatoes 1 clove garlic 1 glass white wine chopped flat leaf parsley 1 dl extra virgin olive oil pepper and salt to taste

Preparation Fillet the fish and cut into pieces. Clean the courgette flowers and set aside. In a pan, sautĂŠ the clove of garlic in oil until golden and then remove. Add the fish and sautĂŠ. Add the wine and reduce, then the cherry tomatoes and courgette flowers. Cook for around 5 minutes, add salt and pepper. Cook the pasta, drain al dente, add to the sauce and toss together. Sprinkle with parsley.

Vegetarian lasagna with a fondue of Provolone del Monaco Ingredients for 4 people 200 g Lasagna Di Martino 1 red pepper 1 yellow pepper 1 courgette 1 potato 200 g champignon mushrooms 200 g boiled green beans 1 aubergine 200 g Provolone del Monaco cheese 200 g fresh cream 100 g Parmesan extra virgin olive oil salt and pepper to taste

Preparation Prepare the fondue by melting the cubed cheese in a bain-marie along with the cream. Cut all the vegetables into cubes and sautÊ them over a high heat in a non-stick pan with a drizzle of oil, adjusting for salt and pepper. Put to one side and leave to cool. In an oiled oven dish make up the lasagna alternating the leaves of pasta, the vegetables and the fondue so as to form three layers. Bake in the oven at 180 °C for 25 to 30 minutes.

Gnocchi sardi with peppers Ingredients for 4 people 350 g Gnocchi Sardi Di Martino 250 g peeled tomatoes 2 yellow peppers 1 clove garlic 1 sprig of parsley 3 spoons extra virgin olive oil salt

Preparation Toast the peppers over a flame and remove the skins, seeds and white insides. Cut them into small pieces and put them in a terrine with 2 spoonfuls of oil, a pinch of salt and the chopped parsley. SautÊ the garlic in oil in a casserole, pour in the peeled tomatoes, check the salt and cook for 20 minutes or so. Add the previously prepared peppers and in the meantime cook the gnocchi in salted water. When they’re al dente, drain and dress them with the sauce.

Pastificio Di Martino G. & F.lli S.p.A. Via Castellammare 82 80054 Gragnano (Na) Italy www.pastadimartino.it info@dimartinonline.it