Rigatoni with Wild Boar Salami
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
a good glug of Bianconi extra virgin olive oil
1/2 wild boar salami, sliced (or 515f53f use
1 red onion, peeled and sliced
1 clove garlic, peeled and sliced
4 tablespoons balsamic vinegar
400g can chopped tomatoes
3 tablespoons crème fraîche
2x20g packs fresh basil, chopped
Sea salt
Freshly ground black pepper
300g rigatoni
1 buffalo mozzarella, sliced
Method
Preheat the oven to 190°C, 375°F, gas mark 5.
Heat the olive oil in a frying pan, and fry half the salami until quite crisp. Add the onion and garlic and cook slowly until the onion is soft. Add the balsamic vinegar, chopped tomatoes, crème fraîche and basil. Mix together, season to taste, and simmer for a few minutes.
Cook the rigatoni until 'al dente'. Drain, and drizzle over a little olive oil and seasoning. Tip into a baking dish and pour over the sauce. Lay the mozzarella over the top with the rest of the salami. Bake in the preheated oven for 25 minutes until golden.
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