Straw and hay pasta with white porchetta ragout

In an exclusive collaboration with Chef Renato Bernardi, we have created a series of gourmet recipes designed to be replicated in your kitchen with the help of our selected products. Each month, we bring you a new culinary creation, and for the month of August, we are proud to present a dish rich in flavor and color: Straw and Hay with White Ragout from Porchetta with Grilled Verdoni and Basil Pesto. This recipe is a perfect example of how simple ingredients can turn into a work of culinary art when combined with skill and creativity.

INGREDIENTS FOR 4 PEOPLE:

• Straw and Hay: 300g
• Porchetta: 250g
• Porchetta cooking juices: 50ml
• Chili: q.b.
• Verdoni tomatoes: 4 units
• Fresh basil: 200g
• Pine nuts: 30g
• White wine: 100cl
• Grana Padano cheese: 100g
• Garlic: 1 clove
• Extra virgin olive oil: q.b.
• Salt and green pepper: q.b.

Procedure:

1. Start by sautéing the garlic in a drizzle of extra virgin olive oil, add the chili pepper and diced porchetta, making sure to save the rind for the final garnish. Deglaze with white wine and season with the porchetta cooking juices.
2. Prepare the pesto by pounding the pine nuts with the Grana Padano cheese, fresh basil, and a drizzle of oil until creamy and smooth.
3. Grill the Verdoni tomatoes, previously washed and cut in half, until well marked.
4. Cook the Paglia e Fieno pasta in plenty of salted water, drain when al dente and toss in the prepared porchetta sauce.
5. Arrange the grilled tomato on the plate, creating a nest with the pasta in the center. Top the plate with pieces of crispy porchetta crust and gently place quenelles of basil pesto next to it.
6. Decorate the dish as desired and serve this culinary delight, which will win over the most discerning palates.