You can also use other formats but the rigatoni are ideal because they better collect the sauce and have a more inviting and traditional visual impact.ħ) Drain the pasta 2 minutes before the time indicated on the package and pour it into the pan mixing it with the sauce.Ĩ) Add smoked scamorza and continue to stir so that everything is blended.ĩ) Add a pinch of black pepper before serving. The ridges help the pasta get a grip on the chunky sauces, and the large insides allow a good amount of sauce to penetrate inside the tubes. If you use pancetta or guanciale, the oil is not needed because the loose fats will be sufficient.ģ) Then pour the tomato sauce into the pan over a low flame, stirring constantly.Ĥ) Cut the smoked cheese into cubes and keep aside.ĥ) Pour the cream into the pan while continuing to stir.Ħ) When the water boils, add 500 gr of rigatoni. Rigatoni are big tubes of pasta that are ridged on the outside, and smooth inside. Four-Cheese Sausage Rigatoni With creamy goat cheese, mozzarella, ricotta and Parmesan, this meaty baked pasta is one of the best rigatoni recipes for cheese lovers. But let's get to the ingredients and its preparation.ġ) Put the water pot on the fire to save time.Ģ) Cut the pancetta or the speck into cubes and brown the cubes in a large pan with a drizzle of extra virgin olive oil. The peculiarities of this dish are mainly linked to its creaminess and smoky flavor. In fact, it can be prepared with both pancetta and speck, and some use them together. There are two versions linked to one of its fundamental ingredients. Ingredients pound dry Rigatoni pasta pound ground sausage teaspoon kosher salt teaspoon freshly ground black pepper cup thinly sliced fresh. In a large pot bring water to a boil and cook the rigatoni according to package directions. It is in fact a cheap, tasty and nutritious dish, ideal for the needs of the student out of the ordinary. Spray 9×13 inch baking dish and set aside. It is very likely that “Giancaleone” pasta was invented by the students of the University of Calabria, and then spread rapidly throughout the region. Made to the ideal shape for rich, punchy meat sauces Pack size: 500G For allergens, including cereals. Initially diffused in restaurants near Cosenza, it is now a modern "classic" of which neither the origins nor the derivation of the name are known. Dried rigatoni pasta made from durum wheat semolina. The pasta “Giancaleone” has become, for some decades, a typical dish of the province of Cosenza and its culinary tradition.
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