A peculiar recipe, this first course with an evocative name and “strange” ingredients – Frank Sinatra Rigatoni!
To be honest, when I first read it, I wondered what the final taste would be, but then I gave in to curiosity, and here is the dish!
FRANK SINATRA RIGATONI
The cuisine of ASI
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11 oz rigatoni
- 1 tbsp fresh whipping cream
- 8 fresh scallions (only the green part)
- 1 package saffron
- 2 tbsp extra virgin olive oil
- 2 3/4 oz grated Parmesan cheese
- to taste salt
- to taste pepper
Tools
- Wok
Steps
1) For this recipe of the first course à la Frank Sinatra I wash the green part of the scallions and chop them, stewing for 12/15 minutes in a saucepan with a little extra virgin olive oil and half a glass of water.
2) In another small pan, I place the fresh liquid cream with saffron and season with salt and pepper, heating over very low heat.
3) Then I combine the softened scallions in the pan and keep warm.
4) I cook the pasta by boiling it in a saucepan with salted boiling water and then drain it al dente, reserving a couple of ladles of cooking water.
5) I pour the al dente pasta into the pan with the cream and scallions sauce, and after adding the chosen grated cheese, I perfectly toss the Frank Sinatra rigatoni, also adding cooking water as needed to create a creamy and appetizing sauce.
6) I serve at the table with more cheese and bon appétit!
Annalisa
I suggest more recipes with SCALLIONS
RETURN TO THE HOME FOR NEW AND TASTY RECIPES FROM THE BLOG The cuisine of ASI
Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST YOU TUBE TWITTER and on the blog’s page on page Facebook to not miss any recipe or special and to comment with me on the various preparations!!!
Copyright 2022© Annalisa Altini, All rights reserved.
Source here
Annalisa suggests…
1) The Frank Sinatra rigatoni sauce is suitable for short pasta shapes, so feel free to use penne, pennette, paccheri, sedanini, and so on!
2) Don’t have fresh liquid cream? Opt for cooking cream, the dish won’t change much!
3) Use cheese that is not too aged for tossing and flavoring, as overly aged cheese might be too overpowering for the final taste.
