by Bethellen | Sep 8, 2018 | Uncategorized
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Rigatoni with Artichokes and Anchovies
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Ingredients
- 500 grams Preferisco Rigatoni
- 3 fillets Bonta Anchovies in Olive Oil, Drained and Diced
- 880 grams Preferisco Natural Artichokes Quartered
- 750 grams Italissima Diced Tomatoes
- 1/4 cup Preferisco Extra Virgin Olive Oil
- 2 cups Yellow Onion, Chopped
- 2 tsp Garlic, Minced
- 1 cup Dry White Wine
- 2 tbsp Unsalted Butter
- 6 litres Water
- 3/4 cup Italissima Parmigiano Reggiano, Grated
- Salt & Pepper
Ingredients
- 500 grams Preferisco Rigatoni
- 3 fillets Bonta Anchovies in Olive Oil, Drained and Diced
- 880 grams Preferisco Natural Artichokes Quartered
- 750 grams Italissima Diced Tomatoes
- 1/4 cup Preferisco Extra Virgin Olive Oil
- 2 cups Yellow Onion, Chopped
- 2 tsp Garlic, Minced
- 1 cup Dry White Wine
- 2 tbsp Unsalted Butter
- 6 litres Water
- 3/4 cup Italissima Parmigiano Reggiano, Grated
- Salt & Pepper
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Rating: 0
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Instructions
In a medium frying pan, melt oil and butter over medium heat. Reduce the heat, add the onions and sauté until the onions are translucent, about eight minutes. Add the anchovies and garlic and cook for another two minutes. Add the wine and increase heat to a medium-high and simmer until the wine reduces by half. Stir in tomatoes, reduce heat, and simmer for another five minutes. Add artichokes and salt and pepper to taste. Stir and keep warm.
In a large pot, bring water to a boil. Add salt and rigatoni and cook until al dente. Drain well.
Serve the pasta in bowls, topping off each bowl with the anchovy and artichoke mixture, sprinkled with Parmigiano Reggiano. Optional: add some crispy smoked bacon bits! Serve hot.
by Bethellen | Sep 8, 2018 | Uncategorized
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Asparagus & Sun-Dried Tomato Risotto
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Ingredients
- 280 grams Italissima Carnaroli Rice
- 1 tbsp Preferisco Extra Virgin Olive Oil
- 6 pieces Med Gourmet Sundried Tomatoes, Thinly sliced
- 225 grams Med Gourmet Green Asparagus Spears
- 3/4 cups Italissima Parmigiano Reggiano, Grated
- 4 cups Vegetable Stock
- 3 tbsp Butter
- 2/3 cup Dry White Wine
- Salt & Pepper
- Thinly Pared Lemon Rind to garnish
Ingredients
- 280 grams Italissima Carnaroli Rice
- 1 tbsp Preferisco Extra Virgin Olive Oil
- 6 pieces Med Gourmet Sundried Tomatoes, Thinly sliced
- 225 grams Med Gourmet Green Asparagus Spears
- 3/4 cups Italissima Parmigiano Reggiano, Grated
- 4 cups Vegetable Stock
- 3 tbsp Butter
- 2/3 cup Dry White Wine
- Salt & Pepper
- Thinly Pared Lemon Rind to garnish
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Rating: 0
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Instructions
Over medium heat, heat oil with 2 tbsp. of butter in a deep pan until butter has melted. Stir in onion and sundried tomatoes, stirring for five minutes until the onions are soft. Do not brown. Lower the heat, add the rice and mix to coat in the oil and butter. Cook and stir for two-three minutes until the grains of rice are translucent. Add the wine, stirring constantly, until it has reduced. Add the stock gradually, one ladleful at a time. Stir constantly and add more ladles as the rice absorbs each ladle. Raise the heat to medium so the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed. Season to taste.
While the risotto is cooking, cut asparagus into one inch pieces. Gently fold the asparagus into the risotto during the last five minutes of cooking time. Remove from heat and add the rest of the butter. Stir in Parmigiano until it melts. Garnish with whole asparagus spears and sprinkle with lemon rind.
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