Bigoli with cream of Capriccio cheese and fried tomatoes


In a bowl, dilute the cheese with the milk, until you get a soft cream. Season with salt and pepper. Cut the cherry tomatoes in half, remove the seeds and place them in a pan with 2 or 3 tablespoons of oil, with the cut side facing down. Season with salt and pepper and cook over a medium heat until all of their water has evaporated.
Once the water has evaporated, fry the cherry tomatoes for a few minutes, making sure they don’t stick to the pan. Sprinkle over a little sugar so that they become slightly caramelised and remove from the heat.
Cook the bigoli in plenty of salted water and drain them, keeping aside a cup of the water they were cooked in. Add the cheese cream to the pasta, adding some of the cooking water, if necessary. Serve the bigoli garnished with the fried cherry tomatoes.

AICI – Associazione Insegnanti di Cucina Italiana

Veronica Geraci’s recipe