Rigatone Rosso con burrata
Rigatone Rosso con burrata
Ingredients
- Rigatoni – 300 g
- Mascarpone Rosso – 130 g
- Grilled aubergine, julienned – 60 g
- Sun-dried tomatoes, julienned – 20 g
- Burrata – 1 piece
- Chopped chives – 1 tsp
- Salt and pepper
- Basil leaves for garnish – 4 pieces
Bereiding
- Heat the rigatoni for 30 seconds in lightly salted boiling water, then drain.
- Briefly heat the sauce in a hot pan. Add the rigatoni, chopped chives, julienned aubergine and sun-dried tomatoes, keeping the nicest pieces aside for garnish. Mix gently and adjust the seasoning if needed.
- Arrange the preparation in a warm deep plate, place the burrata on top and garnish with the remaining julienne and basil.
Deze producten heb je nodig
Rigatoni
Mascarpone Rosso
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