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Ingredients (4 servings): 1 package Penne Rigate
  • 7-8 bresaola slices
  • 200 g. ricotta
  • 1 teaspoon coarse salt
  • Freshly ground pepper to taste
  • 1 package baby arugula
  • 1 tablespoon balsamic vinegar
  • 4 tablespoons olive oil
  • 50 g. walnuts
  • 8 dried figs or 4 fresh ones
Execution: In a large pot, cook the Penne Rigate Primo Gusto in plenty of water, according to the package instructions. Drain and set aside allowing to cool slightly. Cut the bresaola in stripes and place them in a large bowl. Add the ricotta, salt, olive oil, figs, balsamic vinegar, pepper and arugula. Mix well and once the pasta has cooled down, add it into the mixture. Mix and serve with extra arugula leaves, the crushed walnuts and extra figs.