| Cuisine: Italian | Type: Appetizer | Serves: 4-6 |
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Source:
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Rick based on a demonstration at Paloma Restaurante |
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Attributes:
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Book, Quick and Easy |
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Comments:
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See the recipe for Veal Saltimbocca for the full story behind this recipe. |
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Serving Suggestions:
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Ingredients:
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Rigatoni (if serving as an appetizer, count out about 10 to 12 large rigatoni per person) Gorgonzola cheese (about 1 oz. per person) Butter (about 1/2 tbs. per person) Heavy cream (about 1/3 cup per person) Salt (taste before adding) Ground white pepper Nutmeg Chopped parsley Thinly sliced mushrooms |
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Instructions:
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1. Cook the rigatoni until it is almost done. Drain and reserve. 2. Melt the butter in a saute pan over medium heat. Add the crumbled Gorgonzola cheese and melt. Add the cream and bring to a boil, reduce heat to simmer. Add salt, if necessary, some ground white pepper and a pinch of freshly ground nutmeg. 3. Add cooked pasta. Gently stir to coat and warm pasta while thickening. Add the chopped parsley. 4. Serve into a warm bowl and top with grated mushrooms. |
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Related recipes:
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None |
2001-09-21