Ingredients

• 100 g of rigatoni pasta
• Finocchiona PGI to taste
• Aged Pecorino Toscano PDO
• Salt and pepper to taste

Preparation

While the rigatoni pasta is cooking in plenty of boiling salted water, cut the Finocchiona PGI into small cubes and heat it in a pan for a couple of minutes over high heat.

Drain the pasta directly into the pan with the Finocchiona, add a little cooking water, and mix vigorously.

Grate plenty of Pecorino Toscano PDO on the pasta and continue mixing all the ingredients until obtaining a Pecorino Toscano cream.

Serve the Tuscan “gricia” hot.

Chef Shady Hasbun

Here is the video-recipe!