logo
  • +44 (0)20 74958191

  • info@italchamind.org.uk

  • 1 Princes Street

  • London W1B 2 AY

  • 09:00 - 17:30

  • Monday to Friday

  • +44 (0) 1925 506013

  • manchester@italchamind.org.uk

  • 520 Birchwood Boulevard

  • WA3 7QX, UK Birchwood

  • 09:00 - 17:30

  • Monday to Friday

  • +44 (0)14 1331 6078

  • scotland@italchamind.org.uk

  • 30 Melville Str.

  • Edinburgh EH3 7HA

  • 09:00 - 17:30

  • Monday to Friday

  • ireland@italchamind.ie

  • 17 Old Naas Rd, Inchicore,

  • Dublin 12, D12 PX08

  • 09:00 - 17:30

  • Monday to Friday

  • 0039 080 5498897

  • italiadesk@italchamind.org.uk

  • via delle Dalie

  • zona industriale Modugno

  • 09:00 - 17:30

  • Monday to Friday

Special Features

The recipe of the month

FUSILLONI WITH DOUBLE TOMATO, SALAD RICOTTA AND CRISPY POD

Ingredients for 4 people:

  • 300g of fusilli pasta
  • 150g of semi-dried tomatoes, preserved in oil
  • 250g of datterini tomatoes
  • 1 clove of garlic
  • 4-5 basil leaves
  • seasoned ricotta salata q.b.
  • 3 tablespoons of extra virgin olive oil
  • salt
  • Cayenne pepper

For the waffle:

  • 20g of chickpea flour
  • 40g of water
  • a pinch of salt
  • a mince of black pepper
  • 1/2 teaspoon of curry

METHOD

First, prepare the waffle. Turn on the oven and bring it to 160 ° C, ventilated mode. In a bowl, mix the chickpea flour into the water, using a whisk. Add salt, pepper and curry, stirring carefully to obtain a smooth and lumpyless mixture. Pour the mixture on a sheet of baking paper resting on a plate, spreading it in a thin layer with the help of a spatula. Bake in the oven for about 15 minutes or until the pod is dry and crisp. Remove it from the paper with the help of a spatula, then breaking it into many irregular pods.

For the sauce, lightly brown the garlic in a pan with the oil. Remove it and add the datterini tomatoes, washed and cut in half. Season with a pinch of salt and a little 'cayenne pepper, cooking them on a moderate flame for about 5 minutes. Add the drained half-dried tomatoes and continue cooking for another 5 minutes, adding a little boiling water if the sauce should shrink too much. Switch off; adjust salt and add the basil leaves. Cook the pasta al dente, then drain it with a drilled ladle and let it briefly fry in the pan of the sauce, adding any cooking water to better cream it. Serve in individual dishes, combining a grated ricotta salata on each serving (use the grater with large holes) and a few pieces of chickpea waffle.