Bigoli with pesto of green baby salad and rocket salad, goat crescenza cheese and tomatoes


Tempo di preparazione

140 minutes

Tempo di cottura

15 minutes




Let’s start by preparing the pesto that will be the condiment of the pasta: put in the mixer the Lettuce, the Rocket and the Basil Insal’Arte, the almonds, the goat crescenza and the extra virgin olive oil, shake until you get a soft pesto, finally season with salt and pepper. Put the pesto in a container and let it rest in the fridge for 2 hours. For this recipe we will use only the outer part of tomatoes, because less rich in water. Cut the tomatoes in half, with a spoon remove the inner pulp that you will use at your leisure, then cut the outer part of the tomato into small cubes. Line a baking dish with parchment paper, spread the tomato cubes and put them in the oven already hot at 280 ° for 5 minutes, then turn them, lower the temperature to 200 ° and cook for another 10 minutes, turn off the oven and let it rest until when they will be cold. Place the tomato cubes in a bowl and season with Insal’Arte chopped Parsley, oregano, a drizzle of extra virgin olive oil and a pinch of smoked salt, stir and keep aside. With the help of a round dough cup, make a first layer of oven-baked tomatoes, then place them on top of a bigoli nest and then on top of the baked tomato cubes and some small pieces of Rucola Insal’Arte. Decorate around with drops of Lattanguino pesto and Rucola Insal’Arte. Daniel’s recipe for the blog “Daniela & Diocleziano” is simple but elegant.

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