Rigatoni Vesuvius
Macaroni timbale? Absolutely yes! Let's try this explosive recipe, the Vesuvius of rigatoni. Macaroni timbale is an ancient recipe. But I have reformulated the proportions between pasta, meat and sauce. The result is a harmony of flavors never heard before and decidedly explosive, the Vesuvius of rigatoni. Rigatoni Vesuvio is the classic example of how a traditional dish can become a dish of the highest cuisine. It all stems from the Neapolitan tradition of the macaroni timbale. Thanks to the creativity and mastery, this traditional dish is transformed into a small, sublime work of art.
Ingredients
300 g tomato ragout260 g rigatoni250 g mozzarella60 g minced pork50 g peas30 g crumbs15 g onion10 g garlic50 basil leaves2 eggsmilkextra virgin olive oilsaltPepper
Procedure
For the Vesuvius rigatoni recipe, prepare the meatballs by mixing the minced meat, the crumb soaked in milk, 1 egg, minced garlic, salt and pepper. Sauté them in a pan in a thin layer of oil. Blanch 40 basil leaves and blend them with 50 g of oil to obtain a sauce. Warm 40 g of milk, add 70 g of thinly sliced mozzarella and cook in a bain-marie until you get a velvety sauce. Chop the onion, brown it in a thin layer of oil, then sauté the peas. Boil the other egg for 7 minutes, cool and chop it. Finely chop the remaining mozzarella. Boil the rigatoni for only 3 minutes; Drain them and stir them with half of the tomato sauce and half of the basil sauce. Line 4 aluminum molds with a diameter of 8 cm with cling film. Inside, compose the timbales with rigatoni, mozzarella slices, peas, chopped hard-boiled egg, meatballs and basil leaves. Bake the timbales in the oven at 140°C for 14 minutes. Take them out of the oven, turn them out of the plates and complete with the tomato sauce, mozzarella sauce, basil sauce, basil leaves and a drizzle of extra virgin olive oil. Good to know: tomato sauce is the Neapolitan ragù prepared with whole meats and cooked for a very long time and gently in tomato sauce.
Macaroni timbale? Absolutely yes! Let's try this explosive recipe, the Vesuvius of rigatoni. Macaroni timbale is an ancient recipe. But I have reformulated the proportions between pasta, meat and sauce. The result is a harmony of flavors never heard before and decidedly explosive, the Vesuvius of rigatoni. Rigatoni Vesuvio is the classic example of how a traditional dish can become a dish of the highest cuisine. It all stems from the Neapolitan tradition of the macaroni timbale. Thanks to the creativity and mastery, this traditional dish is transformed into a small, sublime work of art.
Ingredients
300 g tomato ragout
260 g rigatoni
250 g mozzarella
60 g minced pork
50 g peas
30 g crumbs
15 g onion
10 g garlic
50 basil leaves
2 eggs
milk
extra virgin olive oil
salt
Pepper
Procedure
For the Vesuvius rigatoni recipe, prepare the meatballs by mixing the minced meat, the crumb soaked in milk, 1 egg, minced garlic, salt and pepper. Sauté them in a pan in a thin layer of oil. Blanch 40 basil leaves and blend them with 50 g of oil to obtain a sauce. Warm 40 g of milk, add 70 g of thinly sliced mozzarella and cook in a bain-marie until you get a velvety sauce. Chop the onion, brown it in a thin layer of oil, then sauté the peas. Boil the other egg for 7 minutes, cool and chop it. Finely chop the remaining mozzarella. Boil the rigatoni for only 3 minutes; Drain them and stir them with half of the tomato sauce and half of the basil sauce. Line 4 aluminum molds with a diameter of 8 cm with cling film. Inside, compose the timbales with rigatoni, mozzarella slices, peas, chopped hard-boiled egg, meatballs and basil leaves. Bake the timbales in the oven at 140°C for 14 minutes. Take them out of the oven, turn them out of the plates and complete with the tomato sauce, mozzarella sauce, basil sauce, basil leaves and a drizzle of extra virgin olive oil. Good to know: tomato sauce is the Neapolitan ragù prepared with whole meats and cooked for a very long time and gently in tomato sauce.
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