Tag: Rigatoni

Rigatoni recipe with cheese and cinnamon – Italian Cuisine

Ingredients

360 g rigatoni
230 g Pecorino Dop
150 g vegetable broth
butter
cinnamon powder
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Doses: 4 people

Heat the vegetable broth in a saucepan up to about 50 ° C, then melt 180 g of grated pecorino in it, over low heat, stirring
for about 15-20 minutes.
Pour all in a blender and blend at maximum power adding 50 g of butter, salt, pepper and 1 tablespoon of oil. Let it cool down.
Cook the pasta in boiling salted water. Meanwhile, lightly heat 1 tablespoon of cinnamon in a pan, to better release the aromas. Add a knob of butter and a ladle of pasta cooking water.
Drain the pasta halfway through cooking and pour it into the pan and, gradually adding a little of its water, finish cooking it.
Take it off from fire. Blend the pecorino sauce with an immersion blender and use it to whisk the pasta, adding more cooking water if needed. Finish with grated pecorino, a drizzle of oil and cinnamon powder.

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Rigatoni ring with broccoli, stracchino and mascarpone – Italian Cuisine

Ingredients for 6 people

1) Steam the broccoli florets and then let them flavor with half of the burro, salt, pepper and thyme in a pan scrubbed with the garlic. Blend them to cream and then mix them with 100 g of stracchino, the mascarpone cheese and 60 g of parmesan.

2) Boil i rigatoni in boiling salted water. Meanwhile, grease a 22 cm diameter springform pan and adhere a disc of parchment paper cut to size to the bottom. Similarly cover the inner edge with a strip of paper 70 cm long and high as the mold. Drain the rigatoni al dente, cool them under running water, drain them well and spread them on a plate.

3) Transfer the mixture of broccoli in a pastry bag with a 1 cm smooth tip and stuff the rigatoni, placing them gradually in the mold, standing up next to each other starting from the edge. In the center of the mold, place a 7-8 cm diameter pastry ring (greased on the outside and covered with a strip of paper), so that the rigatoni take the shape of a donut and are very compact.

4) Work on the stracchino cream left with the milk and pour it over the rigatoni. Complete with the remaining Parmesan and the butter remaining in bows and bake at 190 ° for 20 minutes: switch to grill mode in the last few moments.

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Rigatoni and fusilli recipe with bacon and peas – Italian Cuisine

Ingredients

200 g rigatoni
200 g fusilli
3 handfuls of fresh peas
5 thin slices of bacon
1 anchovy in oil
extra virgin olive oil

Duration: 30 min

Level: Easy

Dose: 4 people

To prepare the recipe for rigatoni and fusilli with bacon and peas, first of all heat two fingers of extra virgin olive oil in a saucepan with 5 or 6 thin slices of bacon, 1 anchovy in oil and 3 handfuls of freshly shelled peas. Cook for about twenty minutes and then blend everything until you get a soft cream.
Bring the boiling salted water, throw the pasta in it, leave it for half the time and then continue to cook it in a pan with a high rim to cook it a little.
Add a handful of fresh peas. When the pasta is al dente, remove from the heat and stir in a little butter, pour into the plates and add the cream and some raw peas. For an even creamier result, you can remove the pea skin (you need to have time).