Khorasan Kamut® Rigatoni with smoked butter, mountain Parmesan and Timut pepper

Chef: Carlo Cracco
Cooking time:
20
Difficulty:
Easy

INGREDIENTS FOR 4 PEOPLE

  • 320 g Khorasan Kamut® Rigatoni

  • 70 g butter

  • 80 g mountain Parmesan cheese

  • salt to taste

  • Timut pepper

METHOD

To smoke the butter you should use a food smoking gun. Although they are not very common, they are easy to find. They are used to burn a few slivers of butter and to pipe the smoke through a tube into the food to be smoked. Here, we will put the butter in a container, and when the gun gets to work we fill the container with smoke and seal it with cling film. Repeat twice.

Cook the pasta in plenty of salted water until it is al dente, drain and mix well with the smoked butter in a pan.

Arrange the pasta on the plate, and sprinkle with the mountain Parmesan and freshly ground Timut pepper.