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We currently have an original recipe created by one of our dear friend and admirer, Ernesto Carmassi.

Ernesto has a past as a butcher and a great passion for good food, cooking and good wine.

The dish we are proposing today is a first course very simple to prepare and very tasty, made with rigatoni with Carpaccio of Arista in Bigongia and cherry tomatoes.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]

Rigatoni with Carpaccio of Arista in Bigoncia and cherry tomatoes

Rigatoni with fried leek, Carpaccio of Arista in Bigoncia and cherry tomatoes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course first dish

Servings 4 people

Ingredients

  

1x2x3x

• 320 gr. rigatoni
• 2 spoons olive oil extra virgin
• 1 n. leek small
• 100 gr. Carpaccio of Arista in Bigoncia
• 300 gr. cherry tomatos
• 8 leaves basil
• q.s. salt
• q.s. pepper
• 1/2 glass wine white

Instructions

 

• Cut the leek into thin slices.
  
• In a large skillet heat the oil and fry the leek.
  
• Deglaze with white wine.
  
• Add Carpaccio of Arista in Bigoncia cut into strips and let cook on medium heat for two minutes.
  
• Add the tomatoes cut into quarters, salt and pepper, then go for five minutes over medium heat.
  
• Apart cook the pasta in salted water and when it is ready toss in pan.
  
• Garnish with basil and serve hot.
  

Notes

Whereas the Carpaccio of Arista in Bigoncia is salty add a little salt to the sauce.

Tried this recipe?Let us know how it was!