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Rigatoni, Cod & Sundried Tomatoes

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Italy
Forum Discription: From the northern snow-covered Alps to the hot southern beaches of Apulia, Italy’s regions encompass everything good.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2894
Printed Date: 27 May 2022 at 07:14


Topic: Rigatoni, Cod & Sundried Tomatoes
Posted By: Margi Cintrano
Subject: Rigatoni, Cod & Sundried Tomatoes
Date Posted: 26 November 2012 at 13:06
This pasta dish consisting of short pasta, fresh firm white cod fish, black oil cured olives, bescciamella or bechamel and provolone with mozzarella di bufala is delightful and super easy to prepare. 
 
 
Week night bite  or laboral lunch:
Rigatoni, Cod or Shrimp with Sundried Tomatoes
INGREDIENTS
 
400 grams rigatoni or other short pasta of choice
125 grams of cod fish or shrimp ( or other firm white flesh fish )
1 onion or 1 leek minced
50 grams kalamata olives
30 grams sun dried tomatoes in Evoo jarred
3 tlbps. fresh finely chopped parsley
1/2 litre Bechamel
70 grams Mozzarella di Bufala
1 small glass Italian white grape variety wine ( to marinate the fish or shellfish )
a pinch of cinammon
salt & freshly ground blk pepper     
 
RECIPE INSTRUCTIONS
 
1) boil water, salt to taste and prepare the rigatoni according to instructions and when boiled to al dente, just tender, drain and place the pasta in a bowl of ice water and reserve
 
2) in a skillet, sauté the minced onion or leek, until golden
 
3) sprinkle the chopped parsley
 
4) add the olives sliced, and then, the sundried sliced finely tomatoes, and the Marinated in white wine, shrimp or fresh cod fish in strips ( virutas ) & a fresh shot glass of white wine  
5) place on a medium to high flame & let the wine evaporate and add the bechamel  and then the spices, and stir constantly
 
6) add 1/2 the grated Reggiano Parmesano or Grana Padano or similar & adjust salt and freshly ground pepper
 
7) once the cheese has melted, put the well drained rigatoni into the skillet very carefully with all the other ingredients
 
8) put balance of bechamel and cheese on top and let simmer on slow flame to bubbly
 
9) serve with white or rosé sparkling wine and hot bread
 
ENJOY,
Margi.


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.



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