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Recipes

Gnocculi with Tuna and Caper Leaves​

Busiate pasta with Tuna roe and Pistachio Pesto

Scialatelli pasta with Stone bass fish, Aubergine and Asparagus

Cu Maccu pasta Petals

Sicilian Bread

Focaccia with green olives

Gnocculi with tuna and caper leaves

Gnocculi with swordfish and capers

Ingredients for 6 servings:

500 g durum pasta, 500 g grouper fillet, parsley, 1 clove of garlic, 1 red chilli pepper, 2 eggplants, 500 g asparagus, 300 g tomato salsa, wild mint leaves, 1 glass of white wine, sea salt.

 

Method:

Cut the tuna into cubes. Sauté; the cubes of tuna with the oil, garlic and capers in a pan. Remove the tuna and set it aside. In the same pan, sauté; a clove of garlic and half a finely chopped onion. Add the chopped tomatoes, browned tuna, a glass of white wine and three glasses of water. Season with a few leaves of capers, basil and mint, a pinch of cinnamon and pepper. Cook for about 45 minutes, without letting the sauce dry completely. Cook the pasta in salted water, add to the pan with the tuna when cooked, mix for a few seconds and serve decorated with toasted crumbs and capers.

Petali on Maccu
.

Petali on Maccu with fave


*A version of a traditional first course from Trapani, eaten by labourers on winter evenings.

 

Ingredients for 6 servings:

300 g busiate pasta, 300 g dried, peeled fava beans, 1 onion, extra virgin olive oil, wild fennel, sea salt, black peppercorns, aged Caciocavallo cheese

 

Method:

Chop the onion and sauté; it in oil in a pan. Add the fennel, fava beans and 1 litre of hot water. Adjust the salt and simmer for about 1 hour until creamy, similar to a purée. Divide the cream of beans in 2 parts: add just enough water to one to cook the pasta. When cooked, add the remainder of the creamed beans and a handful of ground black pepper at the same time. Serve with coarsely grated Caciocavallo

Scialatelli with grouper, eggplant and asparagus

Eggplant and asparagus

Ingredients for 6 servings:

500 g durum pasta, 500 g grouper fillet, parsley, 1 clove of garlic, 1 red chilli pepper, 2 eggplants, 500 g asparagus, 300 g tomato salsa, wild mint leaves, 1 glass of white wine, sea salt.

 

Method:

Fry the lightly crushed garlic clove in a pan, remove it, add the chopped chilli pepper to the pan, cut the grouper into strips and add to the pan, sauté; in the wine, add the tomato salsa and cook over a slow heat. Peel the eggplant and cut into cubes, fry and drain it on paper towels, boil the asparagus, cut them coarsely and add them to the sauce. Cook the pasta in salted water, drain and stir with the sauce in the pan. Serve garnished with mint leaves.

Busiate with tuna botargo and pistachio pesto

tuna botargo and pistachio

Ingredients for 6 servings:

500 g busiate pasta, 100 g tuna botargo in one piece, 100 g chopped Bronte pistachio, 2 garlic cloves, extra virgin olive oil, sea salt.

 

Method:

Remove the outer skin of the tuna botargo, chop finely with a small knife and place in a terrine with the oil to soak for about an hour. In a large skillet, cook the whole or slightly crushed garlic in oil over low heat, remove the garlic and add the chopped pistachios to toast them lightly. Turn off the heat and add the chopped botargo. Cook the pasta in salted water, drain and mix with the sauce.

Baked anelletti

Anelletti

Ingredients for 5 servings:

600 g anelitti pasta

500 g minced meat (if possible, a beef-pork mix)

1 onion

1 carrot

2 celery stalks

1 bunch parsely

2 bay leaves

1 can of tomato concentrate (250 g)

Grated Parmesan cheese

bechamel sauce to taste

250 g fresh, shelled peas (frozen peas may also be used)

½ glass white wine

Salt and pepper to taste

 

Method:

Sauté; the onion, carrot, celery and chopped parsley in in oil in a pan. Add the minced meat and brown over high heat, being careful break up lumps well with a wooden spoon, then add the white wine. Combine salt, pepper, bay leaves and tomato paste dissolved in a little warm water, add to the pan and finish cooking. Meanwhile, cook the peas, drain and add them to the sauce. Finally, add the bechamel to the sauce with the peas. Cook the anelletti al dente. When they are ready, mix them with the sauce (keep aside a little to cover the mixture when in the baking dish) and the grated Parmesan cheese.

Oil a baking dish and sprinkle with breadcrumbs, place the anelletti mixed with the sauce into the dish, and then cover with the rest of the sauce which you have reserved (If you want to add other ingredients, such as, Primosale slices, sliced hard-boiled egg, salami or other, pour into the pan with a layer of pasta blended with meat sauce, then a layer of these ingredients and cover with the rest of the seasoned anelletti. Then cover with the rest of the sauce).

Sprinkle with grated Parmesan cheese and butter. Bake in a preheated oven at 180 °C for about 10 minutes. The pie is ready when the surface is golden brown.

Sicilian bread

With finely ground semolina flour

sicilian bread

Ingredients:

  • 1000 g ground Campo semolina
  • 650 g water at room temperature
  • 15 g beer yeast
  • 25 g fine salt
  • 1 spoon of sugar or honey

Method:

Dissolve the yeast with the honey or sugar in 100 of the 650 g of water. Knead the flour for about 20 minutes with the remaining water, slowly adding the water. Add the salt with the last 50 g of water. When the dough is finished, make a cross on the side and place in a container dusted with the same flour for about 2 and a half hours. When the dough is finished, make a cross on the side and place in a container dusted with the same flour for about 2 and a half hours. Tip the dough onto a baking tray floured and covered with parchment paper and, without working the dough, shape it into a rectangle and fold it back on itself. Make diagonal cuts across the top and dust with flour. Cover with a cloth so that the suface cannot form a crust and allow to stand for about half an hour. Meanwhile, heat the oven to maximum temperature. Place the dough into the oven, lower the temperature to 200 C and cook for about 50 minutes.

Focaccia with green olives

With our 00 flour

focaccia with green olives

Ingredients for 4 servings:

  • 350 g 00 flour
  • 20 g beer yeast
  • 5 spoons of extra virgin olive oil
  • 60 g green olives
  • Salt

 Method:

Make a well in the centre of the flour on a pastry board. Dissolve the yeast in 1.5 l warm water with a pinch of salt and pour into the well. Knead, gradually adding 1 dl of water and 2 tablespoons of olive oil. When the dough is firm and elastic, form a ball and let rise for about 1 hour. Pit the olives, cut in half and add 3/4 of them to the dough. Put the dough on a work surface and, using a rolling pin, roll it into a sheet about 1 cm thick. Place the dough sheets into a baking pan brushed with oil. Brush the surface of the focaccia with the remaining oil and sprinkle with a little salt and the remaining olives. Bake in a preheated oven at 190 C for 30 minutes. Remove from oven and serve immediately.

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