Really easy, quick and so appetizing, these egg boats are crispy on the outside, soft inside and are great served warm alongside some fresh salad.
Looks Jummy cant wait to try this recipe
08:30
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17:20
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How to make an impressive meal in no time flat.- Simple pasta- Rigatoni with Arugula, Burrata, Fig Butter and Prosciutto
INGREDIENTS
1 box rigatoni pasta
2 ounces prosciutto cut into strips
4 ounces Burrata cheese
1 tablespoon butter
3 Tablespoons Fig Butter (Trader Joe's, World Market, Whole foods)
1/2 cup Fresh Arugula
1 tablespoon butter
Parmigiana-reggiano for garnish
PREPARATION
1. Bring 4 quarts of water to a rolling boil, add salt to taste.
2. Add rigatoni to boiling water, stirring gently. For al dente, boil uncovered, stirring occasionally for 12 minutes. For more tender pasta, boil an additional minute.
3. Remove from heat. Drain well.
4. Toss pasta with regularly butter and fig butter. Add arugula and prosciutto. Continuing tossing.
5. Separate into two bowls. Divide burrata equally and serve on top of pasta.
6. Drizzle with olive oil and grate with Parmesan cheese. Serve immediately.
PREPARATION
1. Bring 4 quarts of water to a rolling boil, add salt to taste.
2. Add rigatoni to boiling water, stirring gently. For al dente, boil uncovered, stirring occasionally for 12 minutes. For more tender pasta, boil an additional minute.
3. Remove from heat. Drain well.
4. Toss pasta with regularly butter and fig butter. Add arugula and prosciutto. Continuing tossing.
5. Separate into two bowls. Divide burrata equally and serve on top of pasta.
6. Drizzle with olive oil and grate with Parmesan cheese. Serve immediately.
17:17
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