Marco Polo left Venice and sailed towards the Orient, but it is now the Orient which is heading in the opposite direction and coming to Italy, the Marche to be precise, a region which has a pasta factory in a wheat field. After discovering the Spaghetti Mancini Unique Edition FABI|COSE BUONE, the Orient decided to pay homage to it by preparing a spring roll made of spaghetti. The exclusive Marche wheat with its slightly sweet flavour combines perfectly with traditional Oriental cuisine, but also leaves a distinctive taste on the palate and retains its typically Mediterranean flavour. Let us see how

INGREDIENTS

Spaghetti Mancini Unique Edition for FABI|COSEBUONE – 30 g

 One courgette, one red pepper and one yellow pepper, one aubergine, one carrot and one spring onion

Two sheets of rice paper

Peanut oil

Soy sauce

Mixed salad

Pachino (cherry) tomatoes

Vegetable stock

Salt, pepper, balsamic vinegar, parsley, extra virgin olive oil to taste

Start by making the tomato confit as the garnish, as follows. Score a small cross on the back of the tomatoes and blanch them in boiling water for 10 seconds, then cool them in ice and cold water to stop the cooking process and peel off their skins. Cut them into two horizontally and place them in the oven with some salt, sugar, extra virgin olive oil, thyme and a crushed clove of garlic at 130 degrees for about an hour and a half.

Next, make the vegetable sauce for the Spaghetti Mancini Unique Edition FABI/COSE BUONE, which has a summery and natural flavour. Chop the vegetables into small, equal-sized pieces, apart from the spring onion, which must be chopped extremely fine, then put aside until needed.

Place the Spaghetti Mancini Unique Edition FABI/COSE BUONE in salted boiling water, heat two spoons of extra virgin olive oil in a large pan and simmer the spring onion, adding vegetable broth to stop it burning and fry it lightly. At this point, sear the other vegetables, adding them in the following order: carrot, pepper, aubergine and courgette, one and a half minutes apart, and add more vegetable broth if they become too dry. Immediately after adding the courgette, simmer it all in soy sauce and add salt and pepper . Drain the Spaghetti Mancini Unique Edition FABI/COSE BUONE and add it directly to the vegetable sauce and stir for one minute, adding small ladles of vegetable broth if necessary.

At this point, leave the spaghetti to rest in the pan and develop the flavour and dampen two sheets of rice paper slightly with water to soften them and stop them breaking.

Take a forkful of spaghetti and place it at the centre of the sheet of rice paper, then add some vegetables. Close the sheet into a little parcel and fry it for around 30 seconds, just the right amount of time to ensure the spring roll is crunchy without the spaghetti inside becoming too hard. Salt the spring roll lightly while still hot and serve with a mixed salad and the tomato confit and decorate with a few drops of balsamic vinegar.

The flavours of summer come together for our Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE. Today our recipe requires a little more preparation but it’s bursting with taste and perfect for preparing in advance for your guests. This colourful antipasto dish is rich in flavour thanks to the flavoursome wheat of our Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE, which deserves only the finest ingredients of the season.

We’ll be making a terrine of roasted peppers and tomato confit filled with spaghetti and seasonal vegetables. It’s summer, so the stars of the season are courgettes, aubergines and peppers, while the hot-cold contrast will create a feast of flavours and sensations for the palate.

INGREDIENTS – per serving

Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE – 30 g

One courgette, one red pepper and one yellow pepper, one aubergine, one carrot and one spring onion

Soy sauce

Grated Parmesan cheese

Croutons

Vegetable stock

Salt, pepper, garlic, parsley, thyme, extra virgin olive oil to taste

Start by preparing the vegetable stock. In a pan, brown some celery, carrot, onion and tomato with skin in a little olive oil for 3 minutes. When the vegetables have browned, add ice and very cold water. Bring to the boil and then reduce the heat to low and cook for at least an hour and a half. Then strain through a fine mesh sieve, et voilà, freshly prepared vegetable stock.

Next make the Parmesan wafer. Grate some Parmesan onto a sheet of parchment paper in a frying pan over a low heat. When the cheese has melted, remove from the heat and leave to cool. The cheese will harden to create a Parmesan wafer.

To make the croutons, cut a slice of crusty bread into cubes. Brown the cubes in a frying pan with some oil, salt and pepper for a few minutes until crunchy. Then leave to cool.

Prepare the yellow pepper as follows. Place in the oven at maximum temperature for about 20 minutes. Remove the skin and seeds and then return to the oven at 180 degrees with salt, sugar, thyme and extra virgin olive oil for 20 minutes. Then leave to cool.

Next make the tomato confit. Score a small cross into the skin of the base of the tomatoes and blanch them in boiling water for 30 seconds. Then transfer them to a bowl of ice and cold water to stop the cooking process and peel off their skins. Cut into four and remove the seeds and juice. Then place in the oven with some salt, sugar, thyme and extra virgin olive oil at 130 degrees for about an hour and a half. Then leave to cool.

You are now ready to create the terrine. With the help of a ring mould on a sheet of parchment paper cut to size, create a tomato confit base. Then alternate slices of tomato and pepper on the walls, overlapping them slightly. Leave to rest in the fridge to set.

We are now ready for our Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE. Add the spaghetti to salted boiling water. In the meantime, heat two tablespoons of extra virgin olive oil in a large frying pan and sweat the spring onion by gradually moistening it with vegetable stock until it is soft and no longer crunchy. Then add all the vegetables, chopped into small cubes, in the following order: carrot, red pepper, aubergine and courgette. Continue adding vegetable stock as it is absorbed. At the last minute, add the soy sauce and drain the Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE directly into the pan with the vegetables. Sauté for one minute with a last ladle of vegetable stock to combine all the flavours. Remove from the heat and sprinkle over a handful of chopped parsley.

Complete the terrine by adding the Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE and sealing it with some tomato confit.

Turn the terrine upside down on a plate and garnish around the edges with salad leaves, a drizzle of balsamic vinegar and croutons. Top the terrine with the Parmesan wafer and a sprinkling of parsley.

Recipe by Luca Robledo

Let’s continue on the seafood theme for our Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE. We are always on the lookout for strong flavours, flavours that will enhance the beautiful wheat smell of our pasta, without dominating it, like cuttlefish, a mollusc found in almost all the world’s seas that uses its ink as a defence mechanism.

Cuttlefish ink tastes strongly of the sea, salty and marrying perfectly with the flesh of the cuttlefish – perfect for our Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE. To add a hint of flavour and colour we’ll add tomato confit and fresh raw broad beans. This recipe is really quick and can be prepared while the pasta is cooking, with the exception of the tomato confit, which requires a little preparation time.

INGREDIENTS

Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE – 90 g

Cuttlefish ink

One clean cuttlefish

Fish stock

Red tomatoes

One unwaxed lemon

Fresh shelled broad beans – 30 g

Salt, pepper, chilli and extra virgin olive oil to taste

Make the tomato confit as follows. Score a small cross into the skin of the base of the tomatoes and blanch them in boiling water for 30 seconds. Then transfer them to a bowl of ice and cold water to stop the cooking process and peel off their skins. Cut into four and remove the seeds and juice. Then place in the oven with some salt, sugar, extra virgin olive oil, thyme and a clove of garlic at 130 degrees for about an hour and a half.

Slice the cuttlefish into very thin strips and marinate in oil, salt, pepper, lemon zest and chilli. Meanwhile, cook our Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE in a large pan of salted boiling water and keep the fish stock warm in a saucepan. When the pasta is two minutes from ready, dissolve the cuttlefish ink in the fish stock and, at the same time, sauté the strips of marinated cuttlefish in a very hot pan. Drain the Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE directly into the saucepan containing the cuttlefish ink. Then add the strips of sautéed cuttlefish, raw broad beans and tomato confit. Mix everything together for a minute to release and combine all the flavours.

Serve our Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE with the help of a ring mould and garnish with strips of cuttlefish.

Recipe by Luca Robledo