Penne Nere Rigate

Larded Leg of venison, Mussels in tomato white wine broth, Larded Turkey mallets, and Black garlic butter

For 2 persons

Difficulty Level: Easy

Expenses: 8-12 Euro

Time Effort: 45 minutes

Tools

A few small bowls, a large pot, a small pan, a plastic chopping board, a sharp knife, gastro rubber gloves

Ingredients

6 tbsp virgin olive oil
6 shallots (finely diced)
8 tomatoes (finely diced)
1 bay leaf
1 pinch of cane sugar
30 fresh basil leaves (finely chopped, 1-2 leaves per serving whole to garnish)
1 scoop mozzarella (cut into fine strips)
1 tsp salt
Freshly ground pepper (quantity and degree of grinding as desired)
250g rigatoni
20 cloves black garlic (finely diced)

Preparation

Cut the tomatoes and shallots into fine cubes and place them in a small bowl – the bay leaf can be placed under the tomato cubes. To prepare, fill the large pot with enough water for the rigatoni, salt the water and place the pot on the stove.

Then cut the mozzarella into fine strips, which will later melt on the hot pasta. The cloves of the black garlic can also be cut into cubes in advance and at room temperature (add 1-2 drops of oil, then the pieces do not stick together) – both can then also be provided in small bowls.

Switch on the pasta pot and bring the water to boil. At the same time, heat the olive oil in a small pan and add the shallots at a sufficient heat. Swivelling them on and lightly salt and pepper them and as soon as they start to brown add the cane sugar and then turn off the flame. Now chop the washed and “dried” basil leaves finely and put them aside.

Add the rigatoni to the boiling water and cook them until al dente. As soon as this becomes apparent, add the tomato cubes and part of the chopped basil to the shallots and heat the mixture slightly – just a little, because the tomatoes should keep their freshness – in advance they were already at room temperature.

As soon as the rigatoni have been drained, portion them onto the plates and place 3-4 tablespoons of the warm shallot-tomato mixture in the middle. Then apply the mozzarella in a star shape and as it begins to melt, add a little chopped basil to the plates as a colourful accent.

Finally, place enough black garlic cubes on each plate and garnish with 1-2 whole basil leaves. Serve immediately.

You can also serve ciabatta with black garlic butter with it – salt and pepper mill should be on the table, so that everyone can season as they like – ready.

On top a few drops of a good balsamic vinegar can be added to each plate, as an icing on the cake.