castellanina en recipes-datterino-castellanina 003 castellanina en recipes-datterino-castellanina 004


350 g pennette
300 g datter tomatoes
a bunch of oregano
marjoram and chives
30 g pine nuts
60 g bread crumbs
40g grated hard ricotta cheese
1 chili pepper
a few leaves of basil
4 tablespoons extra virgin olive oil
salt and pepper
Toast the pine nuts and chop them; blend the breadcrumbs with the aromatic herbs, chili pepper and garlic, add the pine nuts. Divide the tomatoes in half, season them with salt, sprinkle with the prepared mixture and place them in oven at 180 degrees until they become golden. Boil plenty of water in a saucepan, add salt and cook the pasta. Meanwhile, blend the basil with the olive oil; drain the pasta ‘al dente’ (so that it is firm when eaten), mix it with tomatoes in the oven, season it with basil oil and hard ricotta cheese.


8 pumpkin flowers
300 g ricotta romana
200 g zucchini
3 – 4 leaves of mint
2 tablespoons extra virgin olive oil
salt and pepper

For the sauce:
300 g datterino
4 tablespoons extra virgin olive oil
a few leaves of basil
salt and pepper
Cut the zucchini in cubes and stir-fry them for 2 minutes with the oil. Mix the ricotta with the zucchini, salt and pepper; add the chopped mint. Clean the pistil off the pumpkin flowers and stuff them with the mixture of ricotta and zucchini. Steam-cook the zucchini flowers for 5 minutes.
Meanwhile, prepare the sauce: to blanch the tomatoes, remove the skin and seeds, place them in a blender, add salt and pepper and blend pouring the oil, then add the basil. Place a layer of sauce on each plate and arrange the zucchini flowers on it.


250 g Datterino
250 g broad beans removed from pods
200 g bread for bruschetta
150 g Robiola cheese
2 tablespoons extra virgin olive oil
a few sprigs of thyme
balsamic vinegar
salt and pepper
Blanch the beans for 1 minute in boiling water, drain them and remove the skins. Cut the tomatoes into small pieces, add them to the broad beans, season with salt, pepper, oil and the chopped thyme. Toast the sliced bread, let it cool and spread the Robiola cheese on it. Distribute on the slices of bread the mixture of broad beans and tomatoes and serve.


400 g pork meat skewers
250 g datterino
2 green onions
a few sprigs of coriander
2 fresh chili peppers
½ teaspoon cumin seeds
4 tablespoons extra virgin olive oil
Cut the tomatoes in half, remove seeds and cut into small cubes. Peel and finely chop the onions, wash the coriander and peppers and chop finely. Add to the onions the tomatoes, coriander, chili peppers and cumin seeds; season with salt and 2 tablespoons of oil. Pour the remaining oil in a pan and let the skewers cook until golden brown on all sides. Serve the skewers hot, together with the sauce.

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