Rigatoni Al Forno Con Le Polpettine Recipes

RIGATONI AL FORNO

Steps:

• Preheat oven to 400°; bring a large pot of salted water to boil over high heat; cook the pasta 10-12 minutes or until al dente; drain pasta and place in a mixing bowl.
• While the pasta is cooking, in a shallow pot or skillet (stainless steel is recommended) over med-high heat, combine the cream and milk; bring to a simmer.
• Add in the garlic; stir in the Gorgonzola Dolce; when the cheese has melted, add all but 1 tablespoon of the Grana Padano, decrease the heat to medium, and cook, stirring occasionally, 10-12 minutes or until the sauce is moderately thick and creamy.
• Remove from heat and add in the oregano and pepper.
• Pour the cream sauce over the pasta; add the mozzarella and Fontina Val d'Aosta 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 13x9 inch baking dish (preferably terra-cotta) with olive oil and pour in the pasta (which should almost entirely fill the baking dish).
• Sprinkle with the bread crumbs and the remaining Grana Padano.
• Bake on the middle shelf for 20-25 minutes or until the sauce is bubbling and the top is golden brown and crisp.

RIGATONI AL FORNO (BAKED RIGATONI) WITH ROASTED ASPARAGUS AND ON

Steps:

• Preheat oven to 375°; put a large pot of water on to boil.
• Pour olive oil into a 9x13 glass baking dish; break up onion chunks, add to pan and stir to coat in oil; leave pan uncovered, place in oven and roast onions 5 minutes.
• Add pasta to boiling water.
• After onions have roasted 5 minutes, add asparagus; stir and sprinkle with the salt; spread it all in a single layer and roast 5 more minutes.
• Drain pasta when al dente; stir into vegetables and add vinegar, pepper and parmesan; mix well; sprinkle bread crumbs on top; cover with foil and return to oven.
• Bake until bread crumbs are brown and crisp, 10-15 minutes.
• Serve hot with a cruet of balsamic vinegar.

RIGATONI AL FORNO CON LE POLPETTINE

Steps:

• 1. For meatballs. Warm the milk in a small saucepan without letting it simmer. Turn off the heat and add the slice of white bread. Let it soak for a little while, then pick up the bread with your hand and squeeze it gently to force off excess milk. Put the bread in a mixing bowl. 2. Add the pork, garlic, parsley, grated cheese, egg, salt, and a few grindings of pepper. Combine all the ingredients with a fork until mixed evenly. 3. Pinch off 2 small lumps of meat, each about the size of a raspberry. Place them about 2 inches apart on the palm of one hand. Bring the other palm over them and, keeping both palms flat, roll the lumps into little balls, using a circular movement while applying slight but steady pressure. 4. When all the meatballs have been shaped, roll them in the flour, 15 to 20 at a time. Place the floured meatballs in a strainer and shake it smartly to dispose of excess flour. 5. Put enough vegetable oil in a skillet to rise 1/4 inch up the sides of the pan and turn on the heat to medium high. When the oil is hot, put as many meatballs in the skillet as will fit without overcrowding. Brown them until they form a nice crust all around. When one batch is done, transfer it with a slotted spoon to a platter covered with paper towels to drain and do the next batch until all are done. 6. Make bechamel - see above. 7. Cook the rigatoni in a pot of abundant boiling salted water. Drain when just barely done but still quite firm. Combine immediately in a bowl with two-thirds of the bechamel, half the grated cheese, and all the meatballs. 8. Turn on the oven to 400°. 9. Thickly smear the bottom and sides of a pan with the butter. Put in the rigatoni, leveling them off with a spatula. Pour the milk over them, spread the rest of the bechamel on top, and sprinkle with the remaining grated cheese. 10. Place in the uppermost level of the preheated oven. Bake for 15 to 20 minutes until top is golden brown.