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Sicilian Rustichelli Pasta Poiatti, a typically Mediterranean pasta format, suitable for full-bodied recipes and strong flavors. The special feature of Sicilian rustichelli is the slightly larger diameter of the spaghettoni, and the rough consistency given by the bronze drawing, which allows you to absorb the dressing like none of the types of long pasta.
The Sicilian bronze-drawn rustichelli, like all the other creations of Poiatti S.p.A. production of Mazara del Vallo (TP) are totally OMG FREE, and produced with 100% Sicilian wheat, the best in the world, without mixtures and use of glyphosate.
In compliance with Articles 9 and 14, first paragraph, letter a) of the EU Regulation nr. 1169/2011 of 25 October 2011, will indicate the information relating to the product as per the label affixed on the packaging, from the manufacturer Poiatti S.p.A. - Via Giovanni Falcone, 39 - 91025 Mazzara del Vallo (TP) - Italia
Ingredients : Durum wheat 100% sicilian semolina, water. PRODUCT OF ITALY
RUSTICHELLI WITH BROCCOLI
(Typical Palermitan recipe)
For 4 people:
Sicilian Rustichelli Poiatti 500 gr.
1 Broccoli of about 1 Kg.
4 whole anchovies in salt
6 tablespoons of extra virgin olive oil
1 clove of red garlic
1 coffee spoon of pine nuts
Chili pepper, salt, pepper to taste
Take 4 medium anchovies in salt, rinse them well with running water to remove all the salt, clean them and remove the bones and thorns (if they are whole) and cut them lengthwise leaving them to dry on a plate. Take a broccoli of about 1 kg, clean it and cut it into florets, removing the thickest and hardest parts of the logs.
In plenty of salted water with a drizzle of extra virgin olive oil, blanch the tops of the broccoli until half cooked, drain and set aside. The broccoli cooking water should be kept to cook the rustichelli.
Take the sliced garlic, the clean anchovies, the 6 spoons of extra virgin olive oil and the chilli pepper, and put everything to brown for a few minuci, until the garlic warms up and the anchovies are not partially loose. Add the blanched broccoli and stir with a wooden spoon, until the ingredients are well mixed; preferably, the broccoli florets should be lightly crushed, creating a sort of homogeneous cream.
In the same cooking water of the broccoli, when it has reached a boil, dip the Rustichelli, considering 1 liter of water for every 100 grams of pasta, therefore in this case, about 4 liters. Drain it al dente, add the mixture obtained with broccoli and anchovies, sprinkle with excellent Parmesan or DOP ragusano cheese, and a minimum of freshly ground pepper.
Serve immediately. We recommend a white Ligorio previously brought to a temperature of 4 C.