Thursday, April 26, 2007

Rigatoni recipe with your chef Steve Albini

I tried this last night - but I used Canadian bacon instead of regular bacon - RECOMMENDED!

From the electrical audio forum:

Boil water. Salt it. Add rigatoni. while it is boiling, sautee some onions and apples (apples in 1/2-inch pieces cubes) in olive oil. Season (salt and pepper, maybe some thyme) everything. If you have some, throw in some bacon or pancetta cut in little cubes. When the apples are starting to brown a little bit, throw in a bunch of chopped garlic. If you have some, throw in a mess of diced celery.

Just before the pasta is al dente (it should still be firm at this stage), drain it and dump it into the skillet with the stuff, along with some of the pasta water. Toss to mix and continue cooking until the pasta is nicely al dente. Just before service, crumble a bunch of gorgonzola into the skillet and toss until it is somewhat melted and coats the pasta a little bit.

Serve with fresh herbs chopped fine as a topside garnish. I like mint and parsley together.

No comments: