Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Italy
  New Posts New Posts RSS Feed - Rigatoni, Cod & Sundried Tomatoes
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.

Thank you, from the Foods of the World Forums!

Rigatoni, Cod & Sundried Tomatoes

 Post Reply Post Reply
Margi Cintrano View Drop Down
Master Chef
Master Chef

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6346
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Rigatoni, Cod & Sundried Tomatoes
    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
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     
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
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Sponsored Links

Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

This page was generated in 0.078 seconds.