Pasta Recipes

Ingredients for 4 people:
• 300 gr of turnips
• 200 gr of sausage paste
• 1 small white onion
• Parsley to taste
• 2 clove of garlic
• Oil q.s.
• ½ glass of white wine
• Black pepper to taste
• Salt to taste
• 400 gr homemade chickpeas Azienda Di Nunzio
Procedure:
Blanch the turnips in lightly salted water, drain and brown them quickly with oil, 1 clove of garlic, a pinch of salt and a pinch of black pepper.
Blend them and pass through a sieve to remove any lumps to obtain a smooth cream and shiny. In a pan with oil, sauté the chopped onion with chopped parsley and 1 clove of garlic, and cook the sausage paste, blending with the white wine. N.B.
sausage paste should not be salted, as it is already flavored and salted by the butcher. Add the sausage to the turnip cream. Cook the casarecci with chickpeas for 6 minutes and whisk. Serve with a drizzle of raw oil.

Ingredients for 4 people:
• 300 gr dried broad beans Azienda Di Nunzio
• 500 gr chicory
• 2 white onions
• 1 potato
• Oil to taste
• Salt to taste.
• 400 gr homemade cicerchie Farm Di Nunzio
Procedure:
Rinse the broad beans twice In a saucepan, pour the broad beans, the peeled potato cut into pieces that are not too small and the peeled onion cut into wedges. Fill with water to cover more than a finger, add a drizzle of oil and cook over low heat, eliminating the layer of "foam" that is created on the surface.
Almost at the end of cooking, add salt to the beans. Blend everything. Clean the chicory and wash them. Blanch them in lightly salted water and drain.
Once cold, cut them thinly and fry them with oil and finely chopped onion. Salt the chicory further if necessary. Cook the casarecci for 6 minutes, drain and pour into the chicory. Add the broad bean cream and mix.

Ingredients for 4 people:
• 250 gr butter
• 100 gr of truffles (in any shape or consistency)
• 10 gr anchovies in oil
• 100 gr of breadcrumbs
• 1 clove of garlic
• Black pepper to taste
• Oil to taste
• Salt to taste.
• 400 gr corkscrew of lentils Azienda Di Nunzio
Procedure:
In a pan heat the oil with pepper and garlic and melt the anchovies. Add the breadcrumbs and toast the bread over medium heat, stirring to prevent it from burning and once golden, let it cool.
Melt the butter by salting it lightly and add the truffle (in this case a summer truffle pate was used of the Dauni mountains). Cook the corkscrews for 6 minutes, drain and stir quickly in the truffle butter. Serve with a sprinkling of crispy anchovy bread.

Ingredients for 4 people:
• 1 carrot
• 2 celery stalks
• 1 medium-sized white onion
• 1 clove of garlic
• 250 gr finely chopped wild boar
• 300 gr tomato sauce
• ½ glass of white wine
• Oil to taste
• Salt to taste.
• 2 knobs of butter at room temperature
• 3 tablespoons of Parmesan cheese
• 400 gr corkscrew of broad beans Azienda Di Nunzio
Procedure:
Chop carrot, onion and celery and sauté them gently in a pan with oil and garlic. Add the chopped wild boar and deglaze with ½ glass of white wine.
Evaporate the alcohol and once the broth is reduced, add salt and add the tomato sauce. Cook over low heat for 2 hours, stirring and adding a ladle of water when needed. Cook the corkscrews with beans for 6 minutes, drain and whisk off the heat with butter and Parmesan.

Ingredients for 4 people:
• 150 gr tomatoes
• 50 gr rocket
• 300 gr tomato sauce
• 2 cloves of garlic
• Oil to taste
• Salt to taste
• Cacioricotta to taste
• 400 gr corkscrew with peas Azienda Di Nunzio
Procedure:
Heat the oil in a pan and brown the garlic gently over low heat. Remove the garlic and add the chopped tomatoes and salt. Deglaze with a ladle of water and add the rocket.
When the mixture has reduced, add the tomato sauce and gently "pippare" the base for 3 minutes, checking the flavor. Cook the corkscrews for 6 minutes and once drained, stir in the “Apulian” base for 1 - 2 minutes. Serve and complete with a sprinkling of salted cacioricotta.