Rigatoni Cake Recipe – Italian Cuisine – Italian Cuisine

Rigatoni Cake Recipe - Italian Cuisine

All seasonal ingredients in our October recipe book, here is a small preview for you of our favorite recipe

  • 1 L meat broth
  • 125 g red wine
  • 75 g ground beef pulp
  • 75 g minced veal pulp
  • 75 g minced pork meat
  • 60 g celery
  • 50 g flat bacon
  • 50 g onion
  • 50 g carrot
  • 50 g milk
  • 30 g tomato paste
  • 2 pcs eggs
  • Parmigiano Reggiano Dop
  • aromatic bunch (sage, rosemary, bay leaf, thyme)
  • butter
  • extra virgin olive oil
  • salt
  • pepper
  • 250 g milk
  • 20 g flour
  • 20 g butter
  • nutmeg
  • salt

For the rigatoni cake recipe, cut the bacon, celery, onion and carrot into small cubes and cook them in a large saucepan in a thin layer of butter.
Brown the minced meat in a separate pan with 2 tablespoons of oil over high heat, shelling them with a whisk. After about 5 minutes add them to the sauté, blend with the wine, mix and leave to flavor for 3-4 minutes; salt and pepper, add the tomato paste, the aromatic bunch and cover everything with the boiling broth. Let cook gently for at least 2 hours and 30 minutes, adding a couple of ladles of broth from time to time, if it dries too much. At the end add the milk and cook for another 10 minutes.

Prepare the roux: melt the butter, add the flour mixing with a whisk and season with salt and nutmeg.
Bring the milk to a boil, pour in the roux and, continuing to stir, cook for 4-5 minutes, until the béchamel sauce is shiny and dense.

Boil the rigatoni (drain them 1 minute before the indications on the package) and taking care not to break them.
Mix the meat sauce with the eggs; keep 7-8 tablespoons aside and season the rigatoni with the rest.
Place the rigatoni on their feet in a hinged mold (ø 24 cm) buttered on the bottom and edges. Spread the ragù on the rigatoni, then the béchamel, a few flakes of soft butter and a couple of spoons of grated Parmesan.
Bake in ventilated mode at 190 ° C for about 20 minutes, until the surface has a nice golden crust.

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