Rigatoni Al Forno
Source of Recipe
Jan. 30, 2002 San Francisco Chronicle
Recipe Introduction
Four different cheeses add character to his dish, though it's OK to try different combinations to see what you like best.
List of Ingredients
1 pound rigatoni
2 cups heavy cream
1 cup whole milk
1 small clove garlic, crushed and minced
1/4 pound Gorgonzola Dolce, broken into small pieces (1 cup)
1 cup ( 1/4 pound) grated Grana Padano or Parmigiano-Reggiano
1/2 teaspoon dried oregano, or 1 teaspoon chopped fresh
Freshly ground pepper to taste
1/4 pound unsalted fresh mozzarella, cut into 1/4-inch dice
1/4 pound Fontina Val d'Aosta, rind removed, cut into 1/4-inch dice
Olive oil for the baking dish
2 tablespoons plain breadcrumbs
Recipe
Preheat the oven to 400 degrees.
Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, 10 to 12 minutes. Drain and place in a mixing bowl.
While the pasta is cooking, in a medium shallow pot or skillet (preferably stainless steel) over medium-high heat, combine the cream and milk and bring to a simmer. Add the garlic, then stir in the Gorgonzola. When the cheese has melted, add all but 1 tablespoon of the Grana Padano; reduce the heat to medium and cook, stirring occasionally, until the sauce is moderately thick and creamy, 10 to 12 minutes. Remove from heat and add the oregano and pepper.
Pour the sauce over the pasta. Add the mozzarella and Fontina and mix well. The mixture should be moist and creamy. If it is too dry, add a little more milk or cream.
Brush the bottom and sides of a 9 x 13-inch baking dish (preferably terra cotta) with olive oil and pour in the pasta, which should almost entirely fill the dish. Sprinkle with the breadcrumbs and the remaining Grana Padano. Bake on the middle shelf of the oven until the sauce is bubbling and the top is golden brown and crisp, 20 to 25 minutes.
Serves 4.
PER SERVING: 1,305 calories, 47 g protein, 100 g carbohydrate, 79 g fat (47 g saturated), 263 mg cholesterol, 1,096 mg sodium, 5 g fiber.
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