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Rigatoncini corn and rice with broad bean & “Pallone di Gravina” cheese

Ingredients and Recipes

160 g Rigatoncini Classic; 50 g Broad Bran; “Pallone di Gravina” cheese; Dry tomato.
  • Boil the beans and drain them;
  • Cook the pasta in a large pot and drain it. Pasta need to be “al dente”;
  • Let's put pasta into a hot pot and let it “jump” with a pinch of oil;
  • Add the broad beans in pot with pasta water until the desired consistency is obtained;
  • Apply and garnish with “Pallone di Gravina” flakes and some dried tomatoes.

NB in substitution for the Pallone di Gravina you can use the good Parmigiano Reggiano.