And here’s a simple but tasty recipe for June 2nd, using our favourite colours! First of all you absolutely must try our formats of Italian einkorn wheat grown in the Marche and Tuscany. The father of all wheat, it is the oldest cereal to be grown by man, rich in antioxidants, carotenoids, vitamins and minerals, with a low gluten content, containing highly soluble starch, for meals easy on digestion but delicious to the palate.
We use a format in this recipe which is a favourite among Italians, the fusillo, which with its enveloping windings gathers lots of good sauce!
200 g Sgambaro Bio Label einkorn wheat Fusilli
200 g of cherry tomatoes
200 g yellow, orange or red Anaheim peppers
A few basil leaves
A few marjoram leaves
A mint leaf
A garlic clove
A few anchovy fillets in oil
Extra virgin olive oil
Wash the cherry tomatoes and cut them in half. Put them in a bowl and season them with olive oil, salt and spices. Then place them on a tray covered with parchment paper and put them in the oven heated to 160°.
Wash and cut the pepper slices, salt them in the same bowl as the cherry tomatoes with a bit of olive oil and salt and put them on another tray in the oven together with the tomatoes.
When both the peppers and cherry tomatoes have softened, blend them together, adding a few leaves of basil and marjoram and one of mint. Add the right amount of salt.
Put the water on the burner for the pasta and, when it boils, salt it and add the fusilli.
Dissolve a few anchovy fillets in oil in a saucepan with an unpeeled garlic clove. Strain the pasta “al dente” and add it with some of its water to the anchovies. Finish cooking and then remove the garlic, add and stir with the tomato and pepper sauce.
Plate it with a few sprigs of burrata in the hot fusilli on each dish.