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Rigatoni, Cod & Sundried Tomatoes |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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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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