Fusilli with Blackberries

Name: Fusilli with Blackberries
Prep time: 60 min
Cook time: 70 min
Total time: 130 min
Yield: 4
Ingredients: Fusilli pasta 11.3 oz; Butter 2 tbsp; Basil 7 leaves; Parmigiano Reggiano PDO cheese or Formai de mut (to grate) 1.4 oz; Blackberries not too ripe 3 cups; Garlic 1 clove; Fresh chili pepper 1; Basil 10 tsp; Oregano 3 tsp; Thyme 1 tsp; Extra virgin olive oil 3 tbsp; Fine salt to taste; Garlic 1 clove; Fresh chili pepper 1; Anchovies in oil or 1 head of dried saltwater fish 2; Basil 4 leaves; Parsley 5 tsp; Extra virgin olive oil 3 tbsp; Fine salt 1 pinch; Sunflower seed oil 1 ¼ cup; Basil 9 ½ cups; Green peppers 2.5 oz; Fresh chili pepper 1; Parsley 4 ½ tsp; Chives ¼ tsp; Basil Thai to taste; Red pepper leaves to taste

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Difficulty: Difficult
Prep time: 60 min
Cook time: 1 h 10 min
Serving: 4
Cost: Low
Note + the marinating time for the blackberries (at least 2 h)

PRESENTATION

Recipe by
Michele Lazzarini

Fusilli with blackberries? Now that’s a real game-changer in the world of fruit pasta dishes. It’s not your usual pasta plate. Not at all. Imagine Northern Italy’s Bergamo region, where folks really know how to mix the most fragrant local ingredients. Picture this: a sauce that looks like tomato, but wait—it’s packed with sweet blackberries that are slow-cooked until they turn into something tender and wild. Pretty cool, right? Throw in thyme, oregano, basil, and a bit of chili for a touch of heat. Chef Michele Lazzarini from Contrada Bricconi? Well, he’s really put a twist on the traditional blackberry pasta recipe. Using local herbs and a lot of creativity, he finishes the sauce with herb chimichurri and bright basil oil, giving the whole thing a super fresh kick. And the cheese? It’s ‘formai de mut’—classic Bergamo cheese—melted at the end so the sauce gets all creamy and just a little tangy. Seriously good.

And look, in Lombardy, pasta like this shows what happens when you mix tradition with new ideas. The focus on sustainability is big, so you’ll find recipes using whatever grows best in the area. This dish, for sure, really shows that off. Instead of being a heavy or overly rich meal, the berry-infused sauce keeps things moist and bright. Plus, the local cheese adds just enough depth. People who love unique pasta combinations are gonna have a blast trying this. It’s a meal that gets your taste buds curious—really curious—and excited. You get a mix of tender fusilli with the slightly sweet and herby blackberry sauce, and each bite feels a bit surprising. And the sauce? Not just another fruit pasta dish—it’s like a celebration of local flavors and modern cooking, all in one plate. If you’re looking to try something different from the usual pasta with berries, this recipe from Bergamo makes dinner feel special. Even on a regular weeknight. Plus, it’s a great way to explore the rich culinary traditions of Northern Italy. Which is great.

INGREDIENTS

Fusilli pasta 11.3 oz (320 g)

Butter 2 tbsp (30 g)

Basil 7 leaves

Parmigiano Reggiano PDO cheese 1.4 oz (40 g) - or Formai de mut (to grate)

for the marinated blackberries: Blackberries 3 cups (500 g) - not too ripe; Garlic 1 clove; Fresh chili pepper 1; Basil 10 tsp (10 g); Oregano 3 tsp (3 g); Thyme 1 tsp (3 g); Extra virgin olive oil 3 tbsp (40 g); Fine salt to taste

for the blackberry sauce: Garlic 1 clove; Fresh chili pepper 1; Anchovies in oil 2 - or 1 head of dried saltwater fish; Basil 4 leaves; Parsley 5 tsp (5 g); Extra virgin olive oil 3 tbsp (40 g); Fine salt 1 pinch

for the basil oil: Sunflower seed oil 1 ¼ cup (300 g); Basil 9 ½ cups (200 g)

for the chimichurri: Green peppers 2.5 oz (70 g); Fresh chili pepper 1; Parsley 4 ½ tsp (4 g); Chives ¼ tsp (1 g)

For garnish: Basil to taste - Thai; Red pepper to taste - leaves

For the marinade

To prepare fusilli with blackberries, start by marinating the blackberries: in a bowl, pour the fruits, then season with fresh oregano, thyme, basil 2, and chopped chili pepper 3.

Add the garlic in its skin, oil 4, and a pinch of salt. Mix carefully 5 and let macerate for at least 2 hours 6 in the refrigerator, better if left to rest for 5-6 hours.

For the basil oil

To make the flavored oil, blanch the basil in lightly salted water 7 for a minute, then drain it 8 in ice water 9 to cool and maintain its vibrant color.

Squeeze it 10 and place it in a jug, then add the seed oil 11 and blend with an immersion blender 12.

Strain the mixture with a cheesecloth 13 and squeeze well 14. Let the basil-flavored oil rest for 15 minutes 15.

For the chimichurri

Prepare the chimichurri: clean the green pepper by removing the stem and seeds, then chop it finely 16. Transfer the mince to a bowl, then add 20 g of basil oil 17 and chopped parsley 18.

Add chopped chives 19 and chopped chili pepper 20, stir and set aside 21.

For the sauce and cooking

Retrieve the marinated blackberries and pass them through a juicer 22 to obtain a puree 23. Strain the mixture through a strainer 34. You can dry the leftovers in the oven to make a blackberry powder to use as a final garnish.

In a saucepan, pour the oil, chopped garlic, and chopped chili pepper 25, sauté for a couple of minutes, then season with anchovies (or a dried agone head), basil, and parsley.

Sauté for another couple of minutes 28, then pour in the blackberry sauce 29 and stir. Cook for an hour over low heat 30. Salt at the end of cooking.

Strain the sauce 31 32, then add the basil leaves 33.

Mix and let it cool 34. Now cook the fusilli for 6 minutes in boiling salted water 35. Meanwhile, in a pan, melt the butter with basil 36.

Pour the blackberry sauce 37, mix, and after 6 minutes, drain the pasta here 39.

Finish cooking and toss off the heat with the grated cheese 40. Everything is ready to plate: at the base, pour a spoonful of chimichurri 41, then add the pasta 42.

Season with more blackberry sauce 43 and garnish as desired with blackberry powder 44, pink pepper leaves, and Thai basil. Your fusilli with blackberries are ready to be served 45!