RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)
This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
- Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
- Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.
Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g
JOHN SIERP'S CRAB BRUSCHETTA
This crab bruschetta recipe is courtesy of John Sierp.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 2 dozen
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together tomatoes, onion, garlic oil, parsley, basil, salt, and pepper. Refrigerate, covered, for at least 2 hours.
- Preheat oven to 375 degrees. Lay bread slices in a single layer on a baking sheet; brush with olive oil. Bake until golden brown.
- Spoon 1 tablespoon of tomato mixture onto bread; top with a piece of crab. Repeat with remaining bread slices. Season with Old Bay; serve immediately.
RIGATONI ALLA NORMA
Eggplant takes center stage in this family-friendly recipe from Quattro Gastronomia Italiana chef Nicola Carro.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Place eggplants in a colander set in a sink or over a bowl. Season eggplant generously with salt and let stand for 15 minutes. Rinse eggplant under cold running water; pat dry with paper towels.
- Place flour in a shallow dish and, working in batches, dredge eggplant in flour, shaking off excess.
- In a large pot, heat canola oil until it reaches 300 degrees on a deep-fry thermometer. Working in batches, fry eggplant until lightly golden, about 3 minutes. Transfer to a paper towel-lined plate using a slotted spoon; repeat process with remaining eggplant.
- In a large skillet, heat olive oil over medium heat. Add fried eggplant and cook, stirring, about 2 minutes. Add tomato sauce and increase heat to a simmer.
- Bring a large pot of water to a boil. Generously salt boiling water and return to a boil. Add pasta and cook, until almost al dente, about 2 minutes less than indicated on package instructions. Drain and add to skillet with eggplant mixture.
- Stir pasta until well combined with sauce, about 2 minutes. Add basil and season with salt and pepper. Serve garnished with ricotta salata cheese.
CRAB BRUSCHETTA
"Usually, I use only vegetables on my bruschetta, but I wondered how crab would taste. My family loves crab cakes, and now we love this appetizer, too," Mary Cokenour jots from Monticello, Utah.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 appetizers.
Number Of Ingredients 8
Steps:
- In a large skillet, saute shallots 2 tablespoons oil until tender. Add garlic; cook 1 minute longer. Add the crab, tomatoes, basil and oregano; cook and stir for 5-6 minutes or until heated through. Remove from the heat., Brush both sides of each slice of bread with remaining oil. In another large skillet, toast bread for 1-2 minutes on each side. Cut each slice in half; top with crab mixture.
Nutrition Facts : Calories 93 calories, Fat 6g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 103mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
JOHN SIERP'S RIGATONI ALLA RESCIGNO WITH CRAB BRUSCHETTA
This recipe for rigatoni alla rescigno with crab bruschetta is courtesy of John Sierp.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 21
Steps:
- Combine flour, garlic, oregano, sea salt, and cracked black pepper in a shallow dish; dredge chicken in flour mixture. Heat olive oil in a Dutch-oven over medium-high heat. Add chicken in batches; saute until golden brown, about 3 minutes per side. Drain on paper towels; set aside.
- Using the same pan, brown pancetta over medium-high heat. Add mushrooms, shallots, and garlic oil; cook until shallots are translucent. Add chicken stock 1 tablespoon at a time to prevent sticking, if necessary.
- Increase heat to high; add sherry, and stir with a wooden spoon to scrape browned bits from bottom of pan. Cook for 2 minutes.
- Add tomatoes, red pepper, if using, remaining chicken stock, and half of the basil; season with salt and pepper. Reduce to medium-low heat, and cook until sauce begins to thicken, 40 to 50 minutes.
- Meanwhile, bring a large pot of water to a boil; season with salt. Add rigatoni, and cook according to package instructions. Drain; set aside.
- Stir cream and remaining basil into the sauce; season with salt and pepper. Transfer rigatoni to a large serving dish; top with chicken, and pour sauce over. Sprinkle with cheese, and serve with bruschetta, if desired.
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