How to make
Prepare the pasta first, so that it can cool well before serving it. Boil the rigatoni in salted water according to the instructions on the package. Strain them from the water and drizzle liberally with olive oil to prevent them from sticking together.
Start making the sauce by placing the milk in a deep, narrow vessel. Tilt it slightly and pour the oil.
To make this sauce, you need a liquidizer. Place it, so that it rests on the bottom of the bowl and turn it on at maximum speed. Keep the bowl and the appliance still, until you see the mixture thicken at the bottom. Begin to lift the liquidizer slightly, until it thickens completely and takes on the appearance of cream.
Remove the liquidizer and add the parmesan, anchovies, salt and black pepper. For more flavor and aroma, add garlic, lemon juice and parsley.
Blend briefly again. If your sauce seems a little thick, you can add a little milk.
In a wide plate, arrange leaves from the lettuce core in the shape of a flower to make the salad more impressive. The most fragile core inside that you have left is set aside.
Place the rigatoni in the middle, by slightly covering the base of the leaves. Place the core in the center.
Cut the turkey fillet into thin strips and arrange it on top of the pasta.
Drizzle with Caesar Dressing and garnish with olives.
Enjoy!
