Rummo invites three great Parisian chefs to reveal their favorite pasta recipe

This is the question that all foodistas and gastronomy lovers ask themselves (or almost): but what can great chefs cook once they have returned to the privacy of their home, far from the frenzy of the stoves? and timed dressages? Contrary to the clichés and other images of Epinal, these artisans of haute cuisine generally confide in betting on the simplicity of some of their favorite dishes that they like to sublimate. At least that’s what Fabrizio Ferrara, Amandine Chaignot and Gianmarco Gorni suggest, three great Parisian chefs who, in partnership with Rummo, reveal their favorite Italian pasta recipe. Unconditional lovers of transalpine cuisine, everyone has applied themselves to playing with the codes of this dish of unparalleled generosity, galvanizing the emblematic product at theLenta Lavorazione ® for their abundant creativity.


This is how Fabrizio Ferrara, Italian chef from Osteria Ferrara who went to Alain Ducasse and pioneer of new Italian cuisine with his Caffè dei Cioppi, offered to deliver his interpretation of the mythical spaghetti alla puttanescad of Neapolitan origin. A fervent lover of Rummo products, he delivers a highly tasty recipe, the perfect texture of the pasta subtly retaining a traditional sauce with a meticulous composition. A sense of detail shared by Amandine Chaignot, the chef of the Pouliche restaurant in Paris, who gives us a slight inflection for dishes that are both healthy and quick to cook. His cute sin? Pasta obviously, but gluten-free and 100% vegetarian, with which it mixes asparagus and fresh hazelnuts. Or when the authentic pasta takes hold of contemporary veggie codes, with disconcerting freshness and freedom. As for Gianmarco Gorni, chef of the Goguette restaurant in Paris, he has made the mix and match a unique culinary signature, as evidenced by his daring recipe of Mezzi Rigatoni, smoked brisket, anchovies, pecorino romano and candied lemon. His secret? A precise pasta cooking, which only Rummo pasta and its exceptional hold make possible.


Take the lemon zest with a peeler. Cut them into julienne. Boil 100 ml of water and 50 g of sugar, add the lemon zest. Cook over very low heat for 10 minutes. Reserve. Keep the cooking juices. Immerse the Mezzi Rigatoni in boiling water for 10 minutes. In a hot pan, add 1 crushed garlic clove, 3 anchovy fillets and cook for 2 minutes over low heat. Raise the temperature. Add the breast until browned. Remove the garlic clove. Add a ladle of the pasta cooking water and the lemon juice. Reserve the pasta cooking water. Put the pasta in the pan and finish with 2 minutes of cooking, stirring. If necessary, add cooking water. When the pasta is cooked, remove the pan from the heat, add the grated pecorino and “mantecare” (create an emulsion between the liquid and the fat in the pan to form a nice sauce). Add the candied lemons, anchovies and chervil leaves.


Roast the hazelnuts. Mix half with the arugula (reserve a few leaves for the dressing). Heat the oil. Add to the hazelnuts and mix. Reserve. Crush the other half of the hazelnuts, set aside. Peel the asparagus. Cut the tips, keep 5 cm. Reserve. Crush the body of the asparagus. Cook covered with 2 tablespoons of water and a pinch of salt, they should be tender. Mix the asparagus. Add the mascarpone. Cut the asparagus tips in 4 lengthwise. Brown in a pan with a teaspoon of olive oil, cook, covered, 4 min over low heat. In a saucepan with a tablespoon of olive oil, put the pasta, moisten with water. Cook over low heat for 12 min. Stir regularly. Wet if necessary. The pasta is cooked when there is no more water. Cook the hard-boiled eggs for 4 min. Bind the pasta with the mascarpone cream of asparagus. To draw up. Add the asparagus tips, delicately place the egg yolks with a spoon, generously sprinkle with the arugula condiment and finish with the crushed hazelnuts, a turn of freshly ground pepper and a few arugula sprouts.


Heat a large pot of water with salt. In a frying pan with olive oil, brown the peeled garlic, chilli and anchovies over low heat. Let the anchovy melt. Add the capers and the olives cut in half, let sauté 2-3 min. Then add the chopped peeled tomatoes for 10 min.

Cook the Spaghetti 2 minutes less than the time stated on the package. Put a pan to heat. Meanwhile, cut the mackerel fillets into diamonds. Salt and pepper. Add a drizzle of olive oil to the pan and add the fillets skin side down. Stop cooking immediately. Drain the pasta and keep some cooking water aside. Add the pasta to the pan and mix. Cook the whole for 2-3 min. Add a little cooking water if necessary. Roughly chop the parsley and add it to the pasta. Serve immediately, adding the barely seared mackerel fillets on top.

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