#rigatoni
Rigatoni w. Cepes
500 g rigatoni pasta
200 g pancetta (diced)
5 large cèpes (sliced, you can also use fresh or dried porcini)
2 small shallots (finely sliced)
2 garlic cloves (finely sliced, one for the sauce, one for the cèpes)
400 ml tomato passata
200 ml red wine (I used a very modest Bordeaux)
80 ml beef or chicken broth
1 tbsp plain flour
Olive oil (for frying)
1 tbsp butter (for cèpes)
1 tbsp butter (for pasta)
Salt and pepper (for seasoning)
1 pinch chilli powder
Grated parmesan cheese (for topping)
A bunch of parsley
http://mimithorisson.com/2012/11/18/rigatoni-a-la-bordelaise-with-cepes/
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Just some food I made for me and my boyfriend cause everything is better with tasty food
#food #pancakes #foodporn #rigatonialforno #rigatoni #nudeln #auflauf #cookedwithlove
https://www.instagram.com/p/B_sTDXsnClP/?igshid=kzepf41ciu1n
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Produce is best when eaten in peak season. Barilla Executive Chef Lorenzo Bonirecentlytalked to Epoch Times about the spring vegetable he is most excited about — artichokes — and also shared his tips for buying and cooking them.
Rigatoni with Ricotta and Artichokes
Serves 6
1 lb rigatoni pasta
1 garlic clove, chopped
5 tablespoons extra-virgin olive oil, divided
6 artichokes, totally clean and wedged
1 cup fresh ricotta cheese
2 tablespoons bottarga, grated
1. Bring a large pot of water to a boil and cook pasta according to package directions.
2. Meanwhile, sauté the garlic with half the olive oil. Then, add artichoke wedges and brown well over high heat (about 5 minutes).
3. Add ricotta, season with salt and pepper, and cook for another minute.
4. When the rigatoni has finished cooking, drain the pasta, but reserve 1 cup of the cooking water and set it aside.
5. Add rigatoni and cooking water to the garlic, artichoke wedges, and ricotta and toss everything together over high heat until well-combined.
6. Finish with remaining olive oil and sprinkle with grated bottarga before serving.
Recipe and Photo Credit: Lorenzo Boni
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This beautiful dish—inspired by recipes from the Emilia-Romania region of Italy—features a mouthwatering creamy Bolognese sauce that’s perfect for a chilly fall night.
Rigatoni with Creamy Bolognese and Peas
Ingredients
1 box Rigatoni
1 celery stalk
1 carrot
½ onion
4 ounces Italian Pancetta
2 tablespoons extra virgin olive oil
1 pound ground beef 80% lean
½ pound ground pork
½ cup dry White wine
1/3 cup tomato paste
3 cups water
½ cup Parmigiano-Reggiano cheese, grated
3/4cup heavy cream
1 cup peas
Preparation
1. In a blender, process the vegetables and pancetta until finely ground.
2. Add the ingredients and olive oil to a medium sized pot and cook for 10 minutes over medium heat
3. Add meat and brown well, about 15 minutes. Deglaze with the white wine; evaporate completely then cover with water. Add tomato paste and bring sauce to a simmer.
4. Cook for approximately 2 hours, the sauce should be thick, and the meat should be very tender. Add peas, cook three minutes, add heavy cream, bring to boil.
5. Meanwhile, bring one large pot of water to a boil and cook pasta according to package directions and drain.
6. Toss pasta with sauce then remove from heat and add the cheese.
Recipe and Photo Credit: Lorenzo Boni
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VENTO AUREO CHARACTER OPTIMIZATION
PART 7/7!: LIGHT NOVELS!
what, you thought I wasn’t gonna draw them?? ALSO THIS IS MY 999th POST!
thank you to golden heart golden ring to just not really giving us full character or stand refs for every character thus allowing me artistic liberty beyond belief
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Rigatoni & Sunday Sauce
On Monday, I had a little time to get a bit of cooking done, and I decided that I wanted it to be a labor of love. I’ve posted my Sunday Sauce recipe before, but I will post it once again. I served it over some rigatoni, and this made for a great dinner, and amazing leftovers. I do apologize for not posting as frequently, but I have been going through a bit of a rough patch, so please keep me in your good thoughts! I’ll be back posting soon.
Ingredients for Sunday Sauce
2 ½ cans of whole, peeled San Marzano tomatoes
1 large yellow onion, diced
1 lb ground beef
½ lb ground turkey
½ lb ground sirloin
1 lb Italian sausage, removed from casing
4 cloves garlic, minced
¾ cup red wine
Freshly minced parsley and basil
Olive oil
Red pepper flakes
Salt and pepper to taste
Directions for Sunday Sauce
In a food processor, pulse the tomatoes until they are completely broken down, with few chunks
In a large pot, heat a few tbsp of olive oil over medium heat.
Add in the ground meat and cook until browned. Season with salt and pepper.
Once all of the ground meat has browned, remove from the pot and set aside.
Repeat the above steps with the Italian sausage and set aside.
Add in the onion and cook for a few minutes until it begins to develop color, about 5 minutes. If needed, add a tbsp of oil into the pot so that the onions do not scorch.
Add in the garlic and cook for 30 seconds.
Before adding the meat, deglaze the pan with the red wine, being sure to scrape the fond (brown bits) from the bottom, if any.
Add in the meat and cook for 2 minutes.
Add in the tomatoes, season generously with salt and pepper and red pepper flakes.
Bring the sauce to a boil and let boil for 3 minutes.
Reduce the heat to a low simmer and partially cover with a lid and let simmer for 3.5 hours, stirring once every 25 minutes being sure to scrape the bottom.
When close to finished, season with salt and pepper if needed and add in fresh basil and parsley. Dried oregano would also be a nice touch here.
Enjoy!
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