How To make Italiani's Country Rigatoni
BEAN brOTH:
1 cn Cannellini beans (16oz)
2 tb Chepped fresh oregano
1 md Onion diced
4 c Chicken broth
:
CASSEROLE 3 tb Olive oil
2 tb Finely minced garlic
1 tb Chopped fresh oregano
1/2 c Diced tomatoes
1/2 c Chopped broccoli :
blanched
1/4 lb Cooked chicken -- pulled into
-2-inch pieces 1/4 lb Cooked Italian sausage,
-sliced in 1/4-inch rounds 1/2 c Sliced fresh escarole
6 tb Unsalted butter
1 lb Rigatoni -- cooked al dente
3/4 c Shredded Parmesan cheese
Salt and pepper
Make the bean broth: Place the beans and their liquid, the oregano, onion and chicken broth in a sauce pot and bring to a boil. Reduce heat to a slow simmer and cook 1 hour. Assemble the dish: Heat the olive oil over medium heat in a large skillet. Add garlic and oregano and cook, stirring, until garlic is lightly browned. Add tomatoes, broccoli, chicken and sausage. Toss to heat all ingredients thoroughly and mix well. Add the prepared bean broth and simmer for 10 minutes, or until liquid is reduced by 1/4th. Add the escarole and stir in the butter, a tablespoon at a time. If you have precooked the pasta, drop it into a hot water bath and rehaet but do not over cook. Just before serving toss the drained pasta with the sauce and Parmesan. Season with salt and white pepper to taste. Nutritional info per serving: 1.044 cal; 46g pro, 111g carb, 44g fat(38%), 7.6g fiber, 109 mg chol,
1,682mg sodium
Source: Italiani's Restaurant, Kendall, Miami, Fl Cook's Corner, Miami Herald, 1/4/96 formatted by Lisa Crawford
How To make Italiani's Country Rigatoni's Videos
Best Midnight Snack Ever!! Aglio e Olio my way!
Aglio e Olio (10 Min Pasta)!
Serving Size for 2
Ingredients
——————
-0.5 lb pasta
-12 large cloves of Garlic
-3-4 Tbsp Olive Oil
-2 tsp pepper flakes (adjust to taste)
-a handful of Italian parsley (Not Curley)
-lemon
-Fresh parmesan reggiano
-salt to taste
Instruction
——————
1. Heat boiling water with lots of salt. (salty as the sea).
2. Cook the pasta to *Al Dante (Always cook 2 minutes less than stated on the instructions. You should hear a snap when you rip the pasta) The pasta will cook with the residual heat from the pan.
3. Finely chopped Italian parsley.
4. In a cold pan add garlic and olive oil. Turn the heat to medium-low and stir often to not burn the garlic.
5. As soon as the garlic turns slightly golden, add chili flakes then add PASTA water to stop the cooking process.
6. Add the pasta along with parsley, some Parmesan, lemon, and salt.
7. Toss the pasta till it’s emulsified.
Buon Appétito!
Creamy Garlic Pasta Recipe
Perfect creamy garlic pasta. It's cheap, quick and absolutely delicious.
Watch the full video here -
#creamygarlic #garlicsauce #creamygarlicpasta
Easy Baked Rigatoni
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A Pasta Recipe You Won't Screw Up [ Sausage Rigatoni ]
Heres an easy rigatoni recipe that anyone can make at home. Just make it, you'll love it.
Ingredients :
Rigatoni pasta 1/2 Lb
Few cloves of garlic
Italian parsley
1/3 to 1/2 Lb sausage
Pecorino or Parmesan cheese
Salt / Pepper
Red pepper flakes
Cherry tomato
Quick pasta recipe. Rigatoni with sausage, fennel and chilli. #Pasta #chef #sausage #recipe
La pasta in uno dei più iconici ristoranti italiani di Parigi con Giovanni Passerini
Giovanni Passerini racconta come ha costruito uno dei ristoranti italiani più famosi di Parigi e il ruolo centrale della pasta nella sua cucina. Tecniche francesi, ricette della tradizione romana, velocità e una brigata adrenalinica nel nome della “bistronomia”, ossia l'alta cucina espressa a prezzi accessibili, servita senza formalità in uno spazio raccolto, giovane e familiare.
In collaborazione con Monograno Felicetti
Scopri il libro dedicato alla pasta da ItaliaSquisita:
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CREDITS
Starring : Giovanni Passerini, Giacomo Salpietra e la brigata del ristorante Passerini
Producer: Alessandro Massi
Camera: Carolina Coscino, Federica Paletti
Editor: Daria Giovannetti
Supervising: Alessandro Massi e Guido Coscino
Music: Federico Bisozzi
0:49 Ristorante Passerini/Passerini restaurant
2:09 La Pasta secondo lo chef/Pasta according to the chef
6:04 Gestione delle carni/Meat management
7:16 Ricetta del ragù di cortile/Courtyard ragù recipe
9:48 Tonnarelli ai frutti di mare/Seafood pasta
10:51 I parigini e la pasta/Parisians and pasta
13:05 Passerina, Cave à Manger
14:19 Pasta fresca/Fresh Pasta
15:48 Astice blu e piccione/Blue lobster and pigeon
17:27 Cottura del piccione/Cooking the pigeon
20:07 Cottura dell'astice blu/Cooking the blue lobster
22:36 Pasta di mezzanotte e clichè italiani/Midnight pasta and Italian clichés
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