Rigatoni al forno
After our holiday, we were craving pasta.
Recipe:
160. Rigatoni al forno
Source: Feast
Weird ingredients and substitutes: If you look at this recipe in the book, it "serves 16". As you may realise, we are a two-person household. I divided all ingredients by a third. None of the ingredients on the list were scary to me, I even had the right type of pasta in the cupboard.
Preparation: Chop up vegies in the food processor. I never bother peeling the carrots.
Cooking process: Cook vegies for about 10 minutes, add mince, add tomatoes (I used the whole 400g can and skipped the puree, didn't know what else to do with the leftover tomatoes), wine, bay leaf and water. I also added some stock and chilli flakes, which are not specified, but just to add more flavour. At that time, I read that the thing is supposed to cook for 2 hours!
Now, I know one of the things you love about me is that it exerts me to make a shopping list, let alone read all of my recipes in advance and make preparations! Given that it was about 6 or 7pm at that time and we wanted to eat dinner sometime that night, I decided that the thing would only cook for as long as I let it cook for.
So, keep heat up to maximum while you make the bechamel sauce. I used 00 flour given that I had it in the cupboard from previously. Cook pasta, drain, and then add both the sauces. By this time, the meat sauce had cooked for about 30 minutes - that was enough.
Add cheese and place the mixture into the oven for about 30 minutes. I'm not sure how I would have coped with the full quantity - my dish held the one-third mixture comfortably.
End result: It was a delicious pasta, very comforting and homey.
However, we did get a bit tired of pasta after having it for the next day's lunch and the day after's lunch...the rest got thrown out. And that was after I had reduced the recipe by a third!!
I will say that I also kept the tabasco sauce bottle close to hand.
Repeatability: Yes.
Cost: $15 for what I'm guessing would be about 8 servings? Not entirely sure as I chucked out a generous amount.
Mess: It does use a few pots and pans - it does take effort.
Special utensils: Food processor, Micro-graters, and a huge roasting dish that will take it all (and still fit in your oven).
Recipe:
160. Rigatoni al forno
Source: Feast
Weird ingredients and substitutes: If you look at this recipe in the book, it "serves 16". As you may realise, we are a two-person household. I divided all ingredients by a third. None of the ingredients on the list were scary to me, I even had the right type of pasta in the cupboard.
Preparation: Chop up vegies in the food processor. I never bother peeling the carrots.
Cooking process: Cook vegies for about 10 minutes, add mince, add tomatoes (I used the whole 400g can and skipped the puree, didn't know what else to do with the leftover tomatoes), wine, bay leaf and water. I also added some stock and chilli flakes, which are not specified, but just to add more flavour. At that time, I read that the thing is supposed to cook for 2 hours!
Now, I know one of the things you love about me is that it exerts me to make a shopping list, let alone read all of my recipes in advance and make preparations! Given that it was about 6 or 7pm at that time and we wanted to eat dinner sometime that night, I decided that the thing would only cook for as long as I let it cook for.
So, keep heat up to maximum while you make the bechamel sauce. I used 00 flour given that I had it in the cupboard from previously. Cook pasta, drain, and then add both the sauces. By this time, the meat sauce had cooked for about 30 minutes - that was enough.
Add cheese and place the mixture into the oven for about 30 minutes. I'm not sure how I would have coped with the full quantity - my dish held the one-third mixture comfortably.
End result: It was a delicious pasta, very comforting and homey.
However, we did get a bit tired of pasta after having it for the next day's lunch and the day after's lunch...the rest got thrown out. And that was after I had reduced the recipe by a third!!
I will say that I also kept the tabasco sauce bottle close to hand.
Repeatability: Yes.
Cost: $15 for what I'm guessing would be about 8 servings? Not entirely sure as I chucked out a generous amount.
Mess: It does use a few pots and pans - it does take effort.
Special utensils: Food processor, Micro-graters, and a huge roasting dish that will take it all (and still fit in your oven).
posted by The Next Nigella at 8:22 PM
1 Comments:
Wow! I can't believe I haven't stumbled across your site sooner. I had no idea anyone else did this! Good blog, too.
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