Tomato is rich in beta-carotene, lycopene and vitamins and it is an efficacious remedy more than any other
Ruote GAROFALO n. 31 400g, fresh tomatoes 500g, Parmesan, onion, basil, extra virgin olive oil, salt.
Wash the tomatoes and cut them into pieces, put them in a pan with a pinch of salt, basil, cover, let cook at a low flame for 10-15 minutes, and pass them into the vegetable mill. In a pan warm oil with the onion, when it takes colour add the tomato soup, salt, flavour with some leaves of basil and let thicken the sauce at a low flame.
In boiling salted water cook Ruote GAROFALO, drain them al dente and pour them in a soup tureen. Flavour the pasta with half of the sauce and some spoonfuls of Parmesan, then serve it with the remaining sauce and other Parmesan.
Suggestion: The tomato sauce could also be prepared in another way. The onion can be minced and can remain in the sauce. The tomatoes can be passed into the vegetable mill. It is possible to put tomatoes in boiling water for a few minutes in order to skin them easily, then remove the seeds and put tomatoes cut into pieces in the frying pan with oil and onion without passing them.
If tomatoes in the can are already peeled it will be sufficient to put them in the frying pan and then mash them with a fork while they are cooking or pass them to the vegetable mill.
The name comes from its shape of a “butterfly” and its origin are very old, about XVI century. It isn’t part of the Italian gastronomic tradition but it gained great success especially in some dishes for example with salmon.
Farfalle GAROFALO n. 78 360g, smoked salmon 60g, butter 50g, cream 250g, a small glass of vodka, chive, grated Parmesan, salt.
Cut the salmon in thin strips and cook them for a couple of minute in a pan with the melted butter. Wet with vodka, let it evaporate, add the cream and let cook for a few minutes at low flame.
In the meantime in boiling salted water cook the Farfalle GAROFALO, strain al dente, pour them in the pan and whip them briefly in the sauce adding chive. Parmesan is optional and is served apart.
Suggestion: This refined dish does not belong to the Italian gastronomic tradition, and not to the Neapolitan one, but had a considerable success with the spread of the smoked salmon on our tables above all on Christmas time.
To carry out the recipe can be used the tail of the smoked salmon, not suitable for more elaborate dishes.
This simple recipe dates back to the shepherds living in the Abruzzi who spent long periods of isolation in the mountains, and to flavour pasta they had only cheese produced using the milk of the flock that they took care of.
Cook Sedanini GAROFALO in boiling salted water, then drain them al dente and use cooking water to melt cheese easily.
Put them in a soup tureen, add cheese and pepper.
Stir with care amalgamating cheese and pasta and giving time to the pepper to emit all its aroma.
“Fusillo” is a southern word to indicate a kind of pasta similar to a spindle used and in order to shape it in its spiral shape it was used a knitting needle.
Fusilli can be long or short: from the sheet of pastry were cut stripes long about 20 cm and with the hand rolled up on the needle. Other dialectal denominations in the different regions of Italy are: curls in Calabria, incannulate in Puglia, turcinateddi or fusiddi in Sicily, maccarones a ferritus in Sardegna.
Once women were skilful at manufacturing fusilli, still in Gragnano, the city of Macaroni, this tradition still remains and some families transformed it in a trade business, selling it on holidays or on demand.
Preparation: In a frying pan brown the garlic with chilli, add pumpkin flowers after having eliminate stems, washed and dripped. Add salt and stew the flowers at a low flame, adding water if necessary and when flowers will be soft aromatize with basil.
In the meantime in salted water boil Fusilli GAROFALO, drain them al dente, pour in the pan with a ladle of cooking water and turn gently.
Serve with or without parmesan.
Genovese sauce is an example of how the Neapolitan do the best one can in case of need.
Many dishes have a poor version for people who hadn’t the chance of buying meat or other expensive food.
With the meat sauce cooked with many parts of meat, there is the fake meat sauce cooked with only salami or nervetti.
Ingredients: Penne mezzanelli GAROFALO n.75 400 g, onions 1kg, ham 100g, salami 50g, lard 50g, white wine 200g, a carrot, a celery, parsley, basil, a spoon of tomato puree, grated parmesan, butter 50g, extra virgin olive oil, salt pepper.
Preparation: Use a food mixer to whip lard, onion, salami, ham, carrot, celery, parsley and basil, then put it in pottery with oil, butter, tomato, salt and pepper. Cover it and cook for an hour at a low flame stirring frequently until vegetables are cooked.
Add wine until the chopped ingredients brown. In salted water boil Penne mezzanelle GAROFALO, drain them al dente, pour in the soup tureen and flavour with the sauce and parmesan.