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 use Napoli salami)
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
onionandgarlicandcookslowlyuntiltheonionissoft. Addthebalsamicvinegar,
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.
54
