FAQ’s

1) Can I substitute salmon in place of the chicken?

2) Can I get a hard-boiled egg

PICK UP

1          ea        rigatoni portion – 175 gm
6          oz        spicy rigatoni sauce
2          T          butter
10        gm       parmesan, grated
3          gm       parsley, chopped
5          gm       toasted panko

Drop 1 portion of rigatoni in boiling pasta water and cook for 6 minutes. In a saute pan add spicy rigatoni sauce and butter, warm. Once cooked add pasta to saute pan with sauce and butter. Toss and reduce for 1 minute. Transfer to copper gratin dish, top with parmesan and place in oven for 2 minutes. Remove from oven and place gratin on napkin lined entree plate. Garnish with parsley and toasted panko, serve.

PLATE – copper gratin, linen lined large round SVB

SPICY RIGATONI SAUCE

190      gm       olive oil
1120    gm       onion, thin sliced
480      gm       fennel, thin sliced
120      gm       garlic, thin sliced
60        gm       salt
2          ea        tomatoes, san marzano #10
210      gm       calabrian chili paste

METHOD

In a pot a sweat onion, fennel and garlic until tender. Add tomato, cream, chili paste, bring to a boil then simmer for 30 minutes. Taste, adjust seasoning if needed