Chef For A Day – Episode 2: Rigatoni alla norcina with truffle carpaccio.

Chef For A Day – Episode 2: Rigatoni alla norcina with truffle carpaccio.

We could not miss our monthly #chefforaday appointment with Chef Vincenzo Squarciafico. For this month, we care to delight your tables with a deeply comforting dish from the secular culinary tradition of Central Italy, and in particular the region of Umbria. The buononaturale Rigatoni and Truffle carpaccio will help you recreate this ancient and masterly recipe in less than 15 minutes. Experimenting with an authentic pasta alla norcina recipe can be a life event. How can you thank us? Do not hesitate to share this recipe with the people you love.

***

INGREDIENTS for 2 people:

• 250g buononaturale Rigatoni;
• 50g buononaturale Truffle carpaccio;
• 1 glass of white wine;
• 150g fresh white sausage;
• 100g fresh vaccine ricotta;
• 1 clove of garlic;
• 1/2 white onion;
• 1 basil leaf;
• Parmigiano Reggiano to taste;
• Extra-virgin olive oil, salt, and black pepper to taste.

***

PROCEDURE:

1. Boil lots of salted water and pour the buononaturale Rigatoni;
2. Add the sausage to a pan after removing casing;
3. Peel and mince the garlic;
4. Occasionally mash your sausage in the pan;
5. Finely chop the onion;
6. Add the minced onion and garlic to the pan with the sausage;
7. Add a drizzle of olive oil;
8. After a couple of minutes, deglaze with white wine;
9. Add the vaccine ricotta;
10. Add 3/4 of the buononaturale Truffle carpaccio jar;
11. Sauté everything in the pan until the ricotta has dissolved;
12. Drain the buononaturale Rigatoni “al dente” and pour into the pan;
13. Add olive oil, a handful of Parmigiano Reggiano and a hand-chopped basil leaf;
14. Continue cooking the pasta in the sauce for a few minutes;
15. Arrange on a plate and use the rest of your buononaturale Truffle carpaccio to decorate; Add a drizzle of olive oil and black pepper.

Enjoy your meal, Chef For A Day!