Courtesy of Ilyse Rathet, Ritrovo Italian Regional Foods
1 Carrot, finely chopped
1 White onion or two shallots, chopped
3 cups cooked and drained mixed dark leafy greens
Piranske Soline Fior di Sale, to taste
3 Tbsp Madonna dell’Olivo Sintonia Extra Virgin Olive Oil, plus more for garnish
Ritrovo Selections Farabella Gluten Free Trofie (or your favorite Ritrovo durum pasta).
Saute the carrot and onion in olive oil until tender, or place in a pan with olive oil and cook slowly in a 325°F oven until tender.
Place the cooked greens with the cooked carrot and onion in the container of a high speed blender.
Add hot water to cover. Process until smooth. Add water as desired to make a thick puree.
Now, cook one bag Ritrovo Selections Farabella Gluten Free Trofie (or your favorite Ritrovo durum pasta).
Drain the pasta and toss with extra virgin olive oil.
Place puree on the bottom of a plate to cover. Top with ¼ of the cooked trofie. Drizzle with the extra virgin olive oil.
Top with any of these Ritrovo condiments:
Spoonful of Ciacco Pesto Rosso
Sprinkle of Casina Rossa Sea & Salt
Sprinkle of Radici Organic Pinenuts, either whole or ground finely into a kind of pinenut “dust”
Large spoonful of Casina Rossa Antipasto Misto