Mint, thyme, rosemary, sage are important elements for Italian cuisine and in summer when it is easier to find them fresh, do not miss the opportunity to make dishes where they become the protagonists. This is what we tried to do with the Fusilloni Neapolitan Cuomo with herbs and lemon.
1 clove of garlic
2 generous tablespoons of crushed mint
4 leaves of minced sage
1 tablespoon of poor minced rosemary
1 tablespoon of chopped thyme
1 abundant tuft of wild fennel
50 grams of butter
2 tablespoons of extra virgin olive oil
15 gr of pine nuts
1 organic lemon
a sprinkling of pecorino cheese
Sminuzza sage, mint, rosemary, thyme and put aside. In a pot with enough water to cook the pasta, boil the tuft of fennel for a couple of minutes. Drain it, chop it and keep a spoon aside. Keep the water in which you cooked the fennel aside because you will need to cook the pasta.
In a large pan melt the butter and oil over medium heat, add the split garlic and half (this will give way to remove it before adding the pasta to the sauce), thyme, rosemary, fennel, sage, mint and pine nuts and leave it to season for a couple of minutes over medium heat. Meanwhile, boil the water in which you had cooked the fennel and add the pasta, and wait until the pasta is cooked al dente. Once ready, drain (keep aside a little cooking water) and put in the pan with the aromas. Remember to remove the two pieces of garlic first.
Cook in the pan 30 seconds until the Fusilloni have not taken all the seasoning, if you see it too dry add a little ‘cooking water of the pasta. Add a sprinkling of pecorino cheese and add to the plate. Before bringing to the table grater without fear of exaggerating over the peel of a lemon and add a few mint leaves to decorate the dish.
Consigli di preparazione
The grated peel of a lemon (only the yellow and not white part) immediately before bringing it to the table will give a note of freshness to the dish and will blend perfectly with the other flavors.
Made by: Peppa Food