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Ingredients for 4 people:
- 400g Tumminia wheat rigatoni "La Fastuchera"
- 200g ricotta from the red cow "Az. Agricola Frascio"
- 30g bluefin bottarga 1st choice "Bottarga di Tonno Group"
- organic extra virgin olive oil "Adamo"
- salt from Trapani "Oro di Sicilia"
Cook the rigatoni for about 6 minutes until al dente. At the same time give the ricotta in a bowl with some olive oil and cut it up into pieces with a fork.
Drain the pasta and add to the bowl and mix well. Serve with grated Bluefin Tuna bottarga.