Rigatoni with ricotta and bluefin tuna bottarga

25/02/2014 - 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"

Articolo tratto da: Anne to London

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.

Bluefin tuna bottarga, 1st choice 800/3000 - La Bottarga di Tonno Group