Fusilli With Vegetables And Salami


  • 240 g of Ghiotti’s Fusilli
  • 70 g of Ghiotti’s salame milano
  • 70 g of Ghiotti’s PDO pecorino romano
  • 60 g of red peppers
  • 60 g of corn
  • 40 g of carrot
  • 40 g of peas
  • 40 g of Ghiotti’s Kalamata Olives
  • Extra virgin olive oil
  • Salt
  • Tabasco



Cook peas in boiling salted water, drain them and keep aside. In the same boiled water parboil small cubes of the carrot for a few minutes. Boil the pasta in salted water, drain and let it cool. Cut the PDO Pecorino Romano cheese into small pieces. Pour the mixture into a bowl, add the peas, carrots and corn. Add the chopped peppers and chopped Kalamata Olives, too. Add the cheese. Season with salt. Add 5-6 drops of tabasco and oil, mix well, let stand a few hours in the fridge before serving.