Finely dice all the vegetables (courgettes, peppers and aubergines).
Gently fry for a few minutes. Cook the pasta, drain it and dress it with the vegetables and the Rustino cut into strips.
The Recipes of the Caseificio Longo
Gently fry the finely chopped onion. Toast the rice for a few minutes, stirring
Soften the finely sliced onion with some oil and the prosciutto cut into
Place the oil and half of the butter in a pan over a medium-low heat. Cook the
Roast the pepper at 160°C for about 40 minutes. Leave it to cool and peel
Boil the potatoes in a pan, peel and mash, then leave to cool and mix with the
Make the pasta using the flour and two eggs, kneading the dough for 10 minutes.