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Stuffed Rigatoni "Tanti Affetti"




Source of Recipe


The RItz, Paris, France


List of Ingredients




6 Rigatoni per serving (prepare 30)
200g Mushrooms
200g cooked Ham
100g uncooked Foie gras (if unavailable use cooked)
The Yolks of 3 hard-boiled eggs
20g Truffles
5 large ripe Tomatoes
1 small Onion finely chopped
1 clove Garlic crushed
Thyme, Laurel leaf
20g Parmesan
20cls Olive oil
10g Butter
Salt, Pepper

Recipe



Preparation of the Rigatoni

Bring to the boil 3 litres of salted water with 1 Tbsp olive oil. Cook the rigatoni for 8 to 10 minutes - remove just before they are 'al dente'. (Prepare a few extra for testing during preparation and in case some burst when stuffing). Strain under warm water, then under cold to stop the cooking process. Sponge off with kitchen paper and set aside, but do not let dry out.

Preparation of the Stuffing

Finely dice the mushrooms, truffles, ham and foie gras. Powder the egg yolks by forcing them through a sieve. Sauté the mushrooms in the butter, then add the foie gras, truffles and ham. Allow to cook gently for about 5 minutes. (If you are using cooked foie gras, finely dice and add last to the other ingredients). Withdraw from heat, check the seasoning and bind with the egg yolks to obtain a fine stuffing.

Preparation of the Sauce and Garnish

Plunge each tomato into boiling water for a few seconds and peel. Cut in four and remove the seeds and any hard pieces. Use three tomatoes to prepare a light sauce, by allowing them to sweat for a few minutes with the chopped onion, crushed garlic, thyme, laurel, pepper and salt in a little butter. Sieve and keep warm. Cut the remaining tomatoes into thin strips and soften them a few minutes in warm olive oil.

Final preparation

Using a bag and nozzle, fill the rigatoni with the stuffing, then place them in a steamer for about 5 minutes to complete the cooking of the pasta. Garnish the base of an ovenware dish (or small individual dishes) with the warm tomato strips and cover with the rigatoni. Pour over the tomato sauce and sprinkle with Parmesan. Place under the grill for a few moments and serve immediately.