TRANSUMANCE

INGREDIENTS

AROMATIC HERB PESTO

• 6 Sprigs of marjoram
• 2 Sprigs of thyme
• 4 Sprigs of oregano
• 4 Mint leaves
• 10 Basil leaves
• 1 Sprig of savory
• 2 Sprigs of lemon thyme
• Lemon juice, to taste
• 10 g Toasted pine nuts
• 1 Teaspoon anchovy and garlic sauce
• 3 Tablespoons Taggiasco EVO oil

PECORINO AND PARMESAN BROTH

• 500 ml Water
• 200 g Aged Brigasca pecorino cheese (alternatively, Sardinian fiocco cheese)
• 200 g 36-month aged Parmigiano
• Reggiano cheese
• 2 g Rice starch

PASTA

• 280 g Barilla Al Bronzo Mezzi Rigatoni
• Madagascar wild pepper, to taste
• Garum or anchovy sauce, to taste

PREPARATION

AROMATIC HERB PESTO

1. Toast the pine nuts in a pan then when cool, crush them in a mortar and set aside. Remove the leaves from the sprigs, place them all in the mortar and crush until well blended; add a few drops of lemon juice and anchovy and garlic sauce. Finally, add the previously crushed pine nuts and a drizzle of oil and mix until the mixture emulsifies.

PECORINO AND PARMESAN BROTH

1. Grate the two cheeses and add to the water in a saucepan and cook until it comes to the boil. Turn off the heat, strain through a fine sieve and reduce by half. If necessary, dissolve the rice starch in half a coffee cup of water and add to the reduction and whisk to thicken it. Allow to cool and set aside.

PASTA

1. Cook the pasta in plenty of salted water for 10 minutes, drain and transfer to a warm bowl, mix with a few tablespoons of pecorino cheese broth, a pinch of pepper, and a few drops of garum (or colatura). Serve and season with a few drops of herb pesto.