Recipes
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Cavatelli with rocket and olives

Ingredients (for 6 people)
800 grams of cavatelli "Pasta Dibenedetto", 100 grams of pitted black olives, 300 g of arugula, 2 cloves of garlic, 100 grams of grated pecorino cheese, 8 tablespoons of extra virgin olive oil, pepper, salt.

 

 

Preparation
Clean the rocket eliminating the yellow leaves and the hard part of the stem. Wash and boil it in salted water along with cavatelli. Meanwhile, chop the olives with the garlic cloves and sauté in olive oil with chili, everything must be done on medium heat so as not to brown too much garlic and not to dry olives. Drain the pasta with arugula Dibenedetto, put it in a bowl and pour over the sauce and then the cheese. Stir and serve.

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Cavatelli pasta with seafood

Ingredients (for 4 people)
350 grams of cavatelli "Pasta Dibenedetto", 300 grams of seafood, 6 cherry tomatoes, garlic, chilli, olive oil, parsley and white wine.

 

 

Preparation
Sauté the garlic, olive oil and pepper, then add the seafood and let sizzle for about ten minutes. Combine 1/2 cup of white wine. Finally, add the tomatoes and chopped parsley. Season the pasta Dibenedetto, stir and serve.

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Strozzapreti rainbow

Ingredients (for 2 people)
350 grams of Strozzapreti "Pasta Dibenedetto", 2 shallots, 2 cloves of garlic, 100 grams of pickled tongue in 2 slices, 4 tablespoons grated Parmesan cheese, dry white wine, 2 tablespoons of mixed herbs, 100 grams of white sauce, salt and pepper.

 

Preparation
Cut the slices into strips of tongue, scalonghi and peel the garlic, put everything in a pan with 30g butter and 2 tablespoons oil. Spray the mixture with half a glass of white wine. Combine the strips of tongue and let them cook for a few minutes. Add the béchamel sauce and parmesan cheese and cook for a few minutes. Season the pasta and serve Dibenedetto.

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Penne alla pugliese

Ingredients (for 2 people)
350 grams of feathers "Pasta Dibenedetto", 1/2 pint of cream, grated cheese, 1 bit 'of marjoram, 1 clove of garlic, 1 red pepper, 1/2 cup olive oil, salt and pepper.

 

 

Preparation
Clean, wash and chop the broccoli. Bring to a boil the water for the pasta and toss the broccoli. After 5 minutes pour even pennes. Meanwhile, sauté the chopped garlic in oil with a fork, pour the cream, grated pecorino cheese and stir continuously. When the cream is a bit 'curdled, add the marjoram. Drain the pasta and broccoli, pour into a bowl precedentmente heated in an oven at 50 ° C, stirring slowly drizzle with the sauce and serve immediately.

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Flagpoles with sausage and eggplant

Ingredients (for 2 people)
250 grams of flagpoles "Pasta Dibenedetto", 1 eggplant, 1/2 cup dry white wine, 1 chopped onion, 2 tablespoons of olive oil, 100 grams of crumbled sausage, diced 1 red pepper, 1 small piece of red pepper spicy, 400g san Marzano tomatoes (peeled and chopped), 1 pinch of oregano, chopped parsley, 1 clove garlic, grated parmesan cheese, salt and pepper.

Preparation
Pour the oil into the pan, do the onion and add the sausage. After you cook for 2/3 minutes pour the wine. Add the diced eggplant, pepper, red pepper and sauté everything.
After 5 minutes, add the tomatoes, oregano, salt and pepper. Cover and simmer for 20 minutes. Then add the parsley and garlic and cook for another 7/8 minutes. Dibenedetto Drain the pasta al dente and serve with the sauce and sprinkle with Parmesan.

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Orecchiette with turnip tops

Ingredients (for 4 people)
2 kg of turnip greens, 400g orecchiette Dibenedetto, cherry tomatoes and anchovies, salt, extra virgin olive oil, garlic and chili.

 

 

Preparation
Cook the turnips for a few minutes in boiling salted water and add the orecchiette to complete the cooking. In a saute pan with oil, garlic, anchovies, tomatoes and chili. Pour the pasta Dibenedetto with turnips, blow up and serve.