This time, we are going down to Central Italy, among the fields and flavours of these lands! We have combined our delicious emmer wheat Tortiglioni from the Organic Label line, grown in Emilia- Romagna, Tuscany, Marche, Umbria, Lazio and Abruzzo, with the flavours of the “pallotte cacio e ova” (cheese and egg balls), a traditional dish from Abruzzo. A recipe as simple and quick as it is delicious. Perhaps this cuisine is what inspired the New York Times to publish its Smoky Tomato Carbonara recipe in February, where the author suggested adding tomatoes and tomato paste to traditional Italian carbonara. Controversy broke out – not only on social media – and slip-ups were inevitably made due to bacon and Parmesan being used, but, actually, the combination of a “carbonara base” and tomato isn’t that bad at all! But only if the products used are all authentic Made in Italy products!
150 g tomato purée
100 g Pecorino from Abruzzo or Rome
2 egg yolks
Garlic and extra virgin olive oil
Dried or fresh chilli pepper
First of all, you need to make the tomato sauce. Fry two cloves of finely chopped garlic with a couple of drizzles of olive oil and add the tomato purée, preferably homemade, of course. Season with dried or fresh chilli pepper to taste, allow to absorb the flavour, then season to taste and set aside.
While you boil your Tortiglioni in plenty of salted water, put the egg yolks and Pecorino cheese in a bowl and whisk together.
Once cooked, drain the pasta thoroughly and mix it with the tomato sauce and half of the creamed egg and Pecorino cheese. Garnish with the remaining cream and serve immediately.
Enjoy your meal!