Fusilli Campagnolo

In a recent survey by BBC’s Good Food Magazine (India edition), 43% of the respondents listed Italian as their favourite international cuisine. No surprise there since pizzas and pastas are some of the most popular and almost universally available dishes. In authentic Italian cuisine the focus is on bringing out the flavour of the vegetables or meats and fresh herbs used, rather than on the overuse of cream or sauces.

Fusilli Campagnolo is a simple, versatile dish, with enough room to improvise. Campagnolo means ‘from the countryside’, so it is essentially a rustic dish. The inspiration for this dish came from one of my favourite blogs Italian Food Forever.

You can replace fusilli with any short pasta (penne, rigatoni, farfalle etc.). Avoid using long pasta (spaghetti, tagliatelle etc.) since the sauce is chunky and will not mix evenly with the longer variety.

This recipe also uses the hard Italian cheese parmigiano (or Parmesan). It has a sharp taste and small quantities are used, either grated or shaved. You may skip it if it’s not easily available to you.

This recipe serves 3-4 people.

You’ll need:
How to:

Enjoy with a glass of good vino. Buon appetito!

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