le ricette del pastificio Ligorio

Our recipes

Pastificio Al Mattarello recommends these delicious recipes from Apulia, perfect for bringing out the flavour of our pasta. These recipes will allow you to appreciate the various qualities of good pasta, adding something special to your family lunch or important dinner.

Please do not hesitate to contact us by telephone for any additional information. Our staff will be happy to help you.

Orecchiette with spring broad beans, mussels, clams and shrimps

600g Orecchiette
700g black mussels
400g clams
15-20 shrimps
80g pine nuts
Olive oil
2 cloves of garlic
a bunch of parsley
salt
pecorino cheese (optional)

Carefully clean the mussels, the clams and the shrimp (preferably fresh). Put the mussels in a pan, cover, and cook over a low flame until they are all open. Remove the mussels from their shells and filter the cooking liquid. Bring some water to the boil and add the spring broad beans. Leave to boil for a few minutes. Sauté the garlic in a generous amount of olive oil, add the shrimps and the clams (still closed) and cook over a high flame for 2-3 minutes. Add the mussels and the boiled spring broad beans. Leave the mixture to stand for about 3 minutes. Cook the orecchiette in abundant salted water. Drain the pasta and combine with the sauce. Add the parsley and mix in to the pasta. Serve hot. Sprinkle with grated pecorino cheese (optional)

Rocket and chilli pepper spaghetti with shrimps

600g Rocket and chilli pepper spaghetti
400g shrimps, preferably fresh
2 cherry tomatoes
½ bunch of rocket
A couple of cloves of garlic
Olive oil
Salt

Remove the shells from the shrimps and wash the rocket. Press the cloves of garlic and place them in a frying pan together with some olive oil, the cherry tomatoes, and the shrimps. Sauté over a high flame for 2 minutes. Cook the spaghetti in abundant salted water. Drain the pasta and then add the rocket.

Strangozzi with porcini mushrooms and pork sausage

600g Strangozzi
3 pork sausages
10g dry porcini mushrooms / as many as you desire if using fresh mushrooms
parmesan cheese
olive oil
1 clove of garlic
salt

Sauté the garlic in a generous amount of olive oil. Add the sausage, followed immediately by the porcini mushrooms, and cook for 5 minutes. Cook the strangozzi in abundant salted water. Drain the pasta and combine it immediately with the sauce that you have just prepared. Serve hot with grated parmesan cheese.

Strascinate with rapini

4 portions (600g) Orecchiette
500g rapini (cleaned)
2 anchovies
olive oil
a couple of cloves of garlic
1 hot chilli pepper
salt

Wash and clean the rapini carefully and cook them in abundant salted water. Halfway through cooking, add the orecchiette. While the pasta is cooking, sauté the garlic, anchovies, and chilli pepper in olive oil for a few minutes. As soon as the pasta and the rapini are cooked, drain and add to the sauce. Serve piping hot.

Strigli with ricotta and lemon

600g Strigli
300g ricotta
80g pecorino cheese (optional)
1 lemon
white pepper
salt

Cook the strigli in abundant salted water. While the pasta is cooking, soften the ricotta by stirring in two spoons of water from the pasta. Add the zest of 1 lemon. Add salt and pepper to taste. Cut the pecorino into small cubes and add it to the ricotta. Drain the strigli and combine them with the ricotta sauce. Serve immediately.

troccoli with speck, pine nuts and rocket

600g Troccoli
300g speck, sliced
80g pine nuts
olive oil
6 cherry tomatoes
2 cloves of garlic
a small bunch of rocket
salt

Dice the speck and sauté in olive oil. Add the tomatoes, peeled and chopped. Add the pine nuts. Cook the troccoli and half of the rocket in abundant salted water for approximately 5 minutes. Drain and add to the sauce. Chop up the rest of the rocket, add it to the pasta, and serve. Serve with grated pecorino cheese (optional).

Orecchiette with cacioricotta and basil

600g Orecchiette
20 fresh cherry tomatoes
Cacioricotta, as desired
4 or 5 fresh basil leaves
Olive oil
1 clove of garlic
Salt

Sauté the garlic in some olive oil. Add the peeled and chopped tomatoes and cook for about 4 minutes. Add some fresh basil leaves. Cook the orecchiette in abundant salted water. Add the pasta to the sauce immediately after draining. Garnish with cacioricotta cheese, as desired.

Lemon flavoured spaghetti with shrimps and courgette

600g lemon spaghetti
400g shrimps, preferably fresh
1 courgette
Olive oil
A couple of cloves of garlic
Salt

Wash and dice the courgette and remove the shells from the shrimps. Place one pressed clove of garlic in a frying pan together with a generous quantity of oil, the courgettes, and the shrimps. Sauté over a high flame for 5 minutes. Cook the spaghetti in abundant salted water. Drain the spaghetti and combine it with the sauce. Serve hot. Garnish with chopped parsley.

trofie with mussels and clams

600g Trofie
300g clams
1kg black mussels
2 cloves of garlic
Olive oil
a bunch of parsley
5 plum tomatoes
salt

Carefully clean the mussels and the clams. Put the mussels in a pan, cover, and cook over a low flame until they are all open. Remove the mussels from their shells and filter the cooking liquid. Sauté the garlic in a generous quantity of olive oil. Add the clams (still closed) and cook for 2-3 minutes. Add the tomatoes and cook for another 3 minutes. Add the mussels. Allow the mixture to rest for 5 minutes to absorb flavour. Cook the trofie in abundant salted water. Drain the pasta and add to the sauce. Stir in the chopped parsley. Serve piping hot.