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Special Features

The recipe of the month


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


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.