Rigatoni with Mint Zucchini Crema, Salmon Tartare and Burrata

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10m prep

20m cook

2 servings


  • 200g Rigatoni (or similar)
  • 2-3 Zucchinis
  • 1 Garlic clove (whole)
  • 1 Burrata
  • 80-100g Salmon
  • A handful of fresh mint
  • Extra virgin olive oil
  • Sea salt


  1. Pat dry the salmon using a paper towel to remove excess water/liquids.
  2. Prepare the salmon tartare by cutting the fish into small cubes and season with extra virgin olive oil and good quality salt. Allow it to marinate for 10-15 min.
  3. In a pan, pour a drizzle of oil, add the garlic followed by the zucchini diced into cubes and brown them for a couple of minutes.
  4. Add 1/2 glass of water and cook on low-mid heat for 10/15 minutes.
  5. Remove the garlic and add everything into a blender together along with the mint leaves and blend until smooth.
  6. In the meantime, cook your pasta al dente in boiling salty water (as salty as the sea).
  7. Pour the crema back into the pan, add the pasta, mix well and only add some more pasta water in case the consistency is not smooth enough. 
  8. Plate the pasta and serve by adding the tartare, a few burrata flakes, and fresh mint leaves. Don't forget to add some fresh cracked black pepper!

Recipe by https://www.instagram.com/joskitschen/

Buon Appetito!


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