Ingredients (4 people):
- 300 gr of fusilli
- 10 chopped hazelnuts
- Extra virgin olive oil “Sasso San Pellegrino” or “Casale Lupi”
- 3-4 teaspoons of “olive and hazelnut pate from the Norcia farm”
- Chilli powder to taste
- Grated Parmesan to taste
Cook the pasta in plenty of lightly salted water.
Meanwhile, put the teaspoons of pate in a salad bowl and dissolve them with 1-2 tablespoons of pasta cooking water.
Drain the fusilli pasta al dente and season with oil, parmesan, a pinch of chilli (to taste). Stir quickly, decorate with chopped hazelnuts and serve.
add a diced tomato to the basic recipe (without grated Parmesan) and serve the pasta cold.
From Agostina Lupi Norcia’s Cookbook
Ingredienti (4 pax): 400 grams of chickpeas 200 gr of tomatoes 4 slices of bread 2 anchovies Chilli, garlic, rosemary Extra virgin olive oil "Sasso San Pellegrino" or "Casale Lupi" ½ glass of white wine Method Soak the chickpeas overnight. Cook them in salted water...
Ingredients (4 pax): A rabbit in pieces 100 gr of black olives 1 lemon 1/2 glass of white wine extra virgin olive oil "Sasso San Pellegrino" or "Casale Lupi" 2 teaspoons of olive pate Az. Agr. Norcia Garlic, rosemary, salt to taste Method Wash the rabbit, put it on...
Ingredients (4 pax): 600 g of Tuscan bread 1 anchovy fillet in oil for each slice of bread extra virgin olive oil "Sasso San Pellegrino" or "Casale Lupi" a few drops of vinegar on each slice of bread Method Wet the slices of bread and let them soften for a few...