Country stile Rigatoncello

  • Difficulty


  • 400 g0SX0028
  • 2 hardboiled eggs
  • 100 g caciotta
  • 60 g gruyère
  • 1 red onion
  • 3 salad tomatoes
  • 1 small bunch radishes
  • ½ stick celery
  • 2 lemon
  • salt and pepper
Rigatoncello n° 28


Peel and deseede the tomatoes then slice them. Dice the cheese, peel the onion and slice it finely. Clean and slice the radish into rings and chop the celery.Shell the hardboiled eggs, slice them and toss them in a soup tureen with the vegetables and the cheeses. Season with oil, lemon juice, salt and pepper.Cook the pasta, drain it al dente, rinse it under running water then mix it with the ingredients, adding salt and oil to taste. Place the pasta with the sauce in the fridge for a couple of hours before serving.