Penne with Nutalia grain

INGREDIENTS: PENNE RIGATE 100GR, SPECK CUTTED INTO THIN SLICES 25GR, HAZELNUTS 15GR, PARMIGIANO REGGIANO 10 GR, EGG, CHIVE 0.5GR, 1 TEASPOON EXTRA VIRGIN OLIVE OIL, SALT, PEPPER.

METHOD : COOK PASTA IN A LARGE POT OF BOILING SALTED WATER AND DRAIN WHEN “AL DENTE”. THEN, REFRESH THE PASTA UNDER RUNNING COLD WATER AND LET IT COOL COMPLETELY. BEAT THE EGG WITH A PINCH OF SALT AND PEPPER AND PUT IT IN A SMALL PAN GREASED WITH OIL LARGE ENOUGH TO LET YOU REALIZE A THINY OMELETTE TO BE COOKED ON ONE SIDE ONLY. ONCE COOKED, LET THE OMELETTE COOL AND THEN CUT IT INTO THIN STRIPS AND RESERVE. POUND THE HAZELNUTS TO CHOP THEM ROUGHLY. ADD THE HAZELNUTS AND SPECK IN THE HOT SMALL NON – STICK FRYING PAN AND COOK FOR 5 MINUTES, SO THAT THE HAZELNUT GREASY PART AND THE SPECK FAT WILL MELT TOGETHER RELEASING AN ENVELOPING AROMA. WHEN THE SPECK HAS BECOME CRUNCHY, TURN OFF THE HEAT AND LET IT COOL. COMPOSE THE PASTA SALAD: MIX THE COLD PENNE RIGATE, THE OMELETTE, THE SPECK AND HAZELNUTS GRAIN IN A LARGE BOWL AND THEN MIX EVERYTHING GENTLY. SEASON THE PASTA WITH THE REMAINING OIL, IF NEEDED, THEN SPRINKLE THE SURFACE WITH PARMIGGIANO REGGIANO CUT INTO SMALL PETALS AND WITH THE FINELY CHOPPED CHIVE AND SERVE.

pasta_speck_granella_di_nocciole_e_parmigiano_en

Ravioli with hazelnut pesto and mascarpone

INGREDIENTS: RAVIOLI 500 GR, TOASTED HAZELNUTS 120GR, MASCARPONE 100GR, MILK 120 ML, GRANA PADANO (to taste), MARJORAM (to taste), SALT (to taste), PEPPER (to taste).

METHOD: BLEND THE HAZELNUTS IN THE MIXER, KEEPING A FEW TO ONE SIDE FOR GARNISHING. ADD THE MASCARPONE, THE GRATED CHEESE, SALT, PEPPER AND MILK TO THE CHOPPED HAZELNUTS AND PROCESS AGAIN. BOIL THE RAVIOLI IN PLENTY OF BOILING SALTED WATER, DRAIN AND PUT INTO A SALAD BOWL. SEASON THE RAVIOLI WITH THE PREPARED HAZELNUT PESTO AND MASCARPONE, GARNISH WITH SOME HAZELNUTS AND MARJORAM LEAVES AND SERVE.

ravioli-al-pesto-di-nocciole-e-mascarpone-en