We've teamed up with our friends at the Miscusi to bring you the best pasta pairings to enjoy with our three portable lamp finishes:
OLIVE GREEN & CREAMA DI CARCIOFI:
Ingredients:
- Pasta: 400g pasta or ravioli, we like Rigatoni or Ravioli.
- 5 fresh, large Roman artichokes
- 1-2 garlic cloves, 1 shallot onion & fresh parsley
- Extra virgin olive oil & 30g butter
- 50-100g grated Pecorino Romano
- 150ml of milk, cream or white wine
- 30g toasted walnuts
Instructions:
- Clean the artichokes, trimming the tips and removing the 'beard'.
- Slice them thinly and place them in a bowl of water with lemon juice.
- In a large pan, sauté the chopped shallot & garlic in olive oil & butter until soft.
- Add the sliced artichokes, season with salt & pepper and cook over medium-low heat for about 15 minutes, adding a little white wine.
- Once tender, remove 1/2 of the artichokes and place them in a blender, with cream, grated cheese and some toasted nuts. Blend until smooth, creamy sauce.
- Cook the pasta, drain pasta and cups 1 cup of pasta water.
- Add pasta directly to the pan with the artichoke cream, adding some pasta water to create a velvety emulsion.
- Toss together and serve with extra cheese, fresh parsley and a drizzle of olive oil.
SILK GREY & TROFIE al PESTO:
Ingredients:
- Pasta: 400g of Trofie or Rigatoni pasta
- 2 small waxy potatoes
- 150g of fresh green beans (optional)
- Pesto: 1 jar of high-quality basil pesto (we used Miscusi own)
- 50-100g grated Pecorino Romano
- Olive oil & butter
Instructions:
- Peel and dice the potatoes into small, 1/2-inch cubes. Trim the green beans.
- Bring a large pot of water to a boil and salt it well (like the sea). Add the diced potatoes first, let them cook for about 2-3 minutes.
- Add the trofie pasta and green beans to the same pot with the potatoes. Cook according to the package directions (usually 4-5 minutes for fresh, longer for dried) until al dente.
- Just before draining, save about 1 cup of the starchy cooking water.
- Drain the pasta, potatoes, and green beans. Return them to the pot or a large mixing bowl. Add the pesto and a few tablespoons of the reserved pasta water to create a creamy sauce that clings to the pasta.
- Serve immediately, topped with extra grated parmesan and a drizzle of extra virgin olive oil.
PURE ALUMINIUM & TAGLIATTELE ARRABBIATA:
Ingredients:
- Pasta: 450g of Tagliatelle
- 1 can (28 oz) whole peeled San Marzano tomatoes, hand-crushed.
- 3–4 large garlic cloves, thinly sliced or minced.
- 1–2 tsp crushed red pepper flakes (adjust for "anger" level).
- ⅓ cup extra-virgin olive oil.
- Salt, black pepper, and an optional pinch of sugar to balance acidity.
Instructions:
- In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes. Sauté for 1–2 minutes until the garlic is fragrant and just beginning to turn golden (do not burn).
- Add the crushed tomatoes and their juices. Season with salt and a pinch of sugar if desired. Bring to a simmer, then reduce heat to medium-low. Cook for 20–30 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente (usually 1–2 minutes less than the package instructions). Keep 1 cup of pasta water before draining.
- Add the drained pasta directly into the skillet with the sauce. Toss well over medium heat for 1–2 minutes. If the sauce is too thick, add small splashes of the reserved pasta water to emulsify and coat the pasta.
- Stir in fresh parsley or basil. Serve immediately with a drizzle of extra-virgin olive oil and a generous sprinkle of cheese if using
Enjoy! - Minale & Miscusi x