Fusilli with garden vegetables and pit-aged cheese

Fusilli with garden vegetables and pit-aged cheese is a dish full of flavor thanks to the combination of fresh vegetables and this particular cheese aged in a pit. Here’s how to make them.

Ingredients

• 350 gr of fusilli
• 1 zucchini
• 1 small eggplant
• 1 red bell pepper
• 1 yellow bell pepper
• 10 cherry tomatoes
• 1 clove of garlic
• 80 gr of pit-aged cheese
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil (a few leaves)
• Chopped fresh parsley (optional)

Preparation

1. Wash all the vegetables. Cut the zucchini and eggplant into cubes, the bell peppers into strips, and the cherry tomatoes in half.
2. In a large pan, heat a drizzle of extra virgin olive oil with a crushed garlic clove.
3. Remove the garlic as soon as it turns golden and add the vegetables, starting with those that require longer cooking: eggplants, bell peppers and after a few minutes, the zucchini. Season with salt and pepper to taste.
4. When the vegetables are starting to become tender, add the cherry tomatoes, letting them cook just enough to soften slightly.
5. Meanwhile, bring a pot of salted water to a boil and cook the fusilli according to the package instructions to achieve al dente pasta.
6. Drain the pasta and pour it into the pan with the vegetables, mixing carefully to blend everything together.
7. Serve on plates sprinkled with grated pit-aged cheese, fresh basil leaves for garnish, and if you like, some chopped fresh parsley.

Curiosity

Pit-aged cheese is a typical product of Emilia-Romagna and Marche, known for its intense and slightly spicy flavor. It is aged in pits dug into tufa or clay, where it remains for several months, acquiring a unique aroma and taste. Paired with fresh and crunchy vegetables, it offers an interesting contrast and enriches the dish with its strong personality.