Rigatoni with Carpaccio of Arista in Bigoncia and cherry tomatoes

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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”]

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Rigatoni with Carpaccio of Arista in Bigoncia and cherry tomatoes

Rigatoni with fried leek, Carpaccio of Arista in Bigoncia and cherry tomatoes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course first dish
Servings 4 people

Ingredients
  

  • 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!

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