Rigatone Rosso con burrata
- Rigatone (ref. A16) - 300 g
- Mascarpone Rosso (ref. H25) - 130 g
- Grilled eggplant (julienne) - 60 g
- Dried tomatoes (julienne) - 20 g
- Burrata - 1 pc
- Chopped chives - 1 csp
- Salt and pepper
- Basil leaves (garnish) - 5 pcs
Heat the rigatone in lightly salted boiling water for 30 seconds and drain.
Briefly heat the sauce in a hot pan. Add the rigatone, chopped chives, juliennes of eggplant and dried tomatoes (keep the beautiful pieces for garnish). Mix gently and adjust the seasoning if necessary.
Arrange this preparation in a warm deep dish, the burrata on top and garnish with the remaining julienne and the basil.
Cold line preparation
Let the pasta thaw following all food safety guidelines.
Mix the defrosted pasta with the cold sauce. Add the chopped chives, juliennes of eggplant and dried tomatoes (keep the beautiful pieces for garnish). Mix everything gently and adjust seasoning if necessary.
Arrange the preparation in a tray with the burrata on top and decorate with the remaining julienne and the basil.