Whole Wheat Pasta(8)

Whole wheat Fusilli with Walnut, Sardinian Pecorino and Spicy Napoli Salami

This recipe combines the delicate flavours of Pecorino sheep's cheese with spicy Salame di Napoli (pork and beef salami), which is seasoned with salt, garlic, and peperoncino chilli flakes. The spiciness of the salami adds an extra dimension to the dish and complements the whole wheat fusilli.


Serves: 4
Cooking time: 20 min
Difficulty Level: Easy

This recipe beautifully combines the real punchy flavours of pecorino from Sardinia, a delicately flavoured sheep's cheese. Authentic pecorino is made without any added ingredients such as cow's milk. The most-famed Sardinian cheese is smoked, spicy and sharp and called Fiore Sardo, which is aged over a long period. The cream used for this recipe has a mellower taste because it is mixed with ricotta (which is not a cheese but a curd). It balances the very strong pecorino taste, making it very easy on the palate. The spicy Salame di Napoli (pork-and-beef salami) is ground coarsely and seasoned with salt, garlic, and peperoncino flakes distinguishing itself from the milder salami of the north of Italy. The curing process lasts about four months and sometimes includes smoking. The addition of this particular salame is because of its spiciness, which adds an extra dimension to the dish and complements the wholemeal goodness of the fusilli.

300g Garofalo whole wheat fusilli
100g crema dolce di pecorino (mix well 50g finely grated pecorino from Sardinia and 50g ricotta)
4 tbsp. extra virgin olive oil
40g walnuts crushed in a mortar
1 clove of garlic
5g parsley
½ bay leaf finely shredded
40g of small cubed piquant Salame di Napoli
30ml of the boiling water when the pasta is drained
A touch of dried peperoncino (chilli pepper flakes)

In a sauce pan, place the crushed garlic and the olive oil and gently sauté. Add the diced (very small is better) salami and warm gently. Add the shredded bay leaf, mix well. Place the walnuts in a pestle and mortar and make a rough paste. In the meantime boil a copious amount of water (at least one litre per 100 g of pasta), and when boiling add roughly 2 tbsp of rock salt, add the pasta and stir well. The right “aldente” time for fusilli is 11 minutes, so to enjoy fully the Garofalo flavour and “bite”, stick to the advised cooking time! (Remember to always keep half a glass of the boiling water to loosen up the sauce and add creaminess to the finished dish.) When cooked, drain the pasta, add the cheese and 30ml of the pasta water, stir well. Add the chilli pepper and a handful of chopped parsley. Serve at once.

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