Rigatoni Cipriani de Trigo Duro Orgánico
Los Rigatoni de Cipriani, estos tubos grandes y acanalados, meticulosamente elaborados con la sémola de trigo duro más fina, representan la excelencia de la pasta en cada surco. El término "rigatoni" se origina del italiano "rigati", que significa "acanalado" o "rayado".
El compromiso inquebrantable de Cipriani con la calidad se evidencia en los métodos de producción tradicionales, que a menudo emplean matrices de bronce. Este proceso confiere a la pasta una superficie texturizada, permitiéndole capturar y abrazar las salsas con delicadeza, ofreciendo una sinfonía de sabores en cada bocado.
Los Rigatoni de Cipriani, de renombre internacional, se han ganado el reconocimiento por su calidad superior, su tiempo de cocción eficiente y su capacidad para elevar un amplio espectro de creaciones culinarias. Representan un epítome del arte de la pasta, ofreciendo una experiencia gastronómica excepcional apreciada por los entusiastas de la cocina italiana en todo el mundo.
Recetas Tradicionales
Rigatoni with Bacon and Ham
Amatrice is a very small region, tucked between Lazio and Abruzzi, which is where all the best Italian chefs come from. Amatrice is also the feminine word for lover, and the dish is good enough for a woman to make for her lover. There are two schools of thought on whether to add tomatoes to this recipe. At Harry’s Bar we always use a little bit of tomato sauce. Rigatoni, a hollow, curved spaghetti with ridges, goes particularly well with this flavorful sauce.
SERVES 6 AS A FIRST COURSE OR 4 AS A MAIN COURSE
- 1/4 cup olive oil (60 ml)
- 3 medium onions, halved and thinly sliced
- 1 pound lean bacon, cut into 1/2-inch (1 1/2cm) pieces (450g)
- 1 bay leaf
- 6 slices (3 to 4 ounces) smoked boiled ham, cut into julienne strips (100 to 110g)
- 1/2 cup dry white wine (125 ml)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon hot red pepper flakes
- 1/2 cup tomato sauce or canned crushed tomatoes (125 ml)
- salt
- freshly ground pepper
- 1/2 cup chicken stock, if needed (125 ml)
- 1 pound rigatoni or mezzi rigatoni (medium-size) or spaghetti (450g)
- 1 tablespoon unsalted butter, softened (15g)
- 1/2 cup freshly grated Parmesan cheese (65g) plus extra to pass at the table
Heat the oil in a skillet over medium heat. Add the onions and cook until golden, stirring frequently about 20 minutes. Meanwhile, cook the bacon with a bay leaf in a separate large skillet over medium-low heat, turning it until it is browned but not crisp — about 15 minutes. Pour off the fat, add the ham, and cook for another minute. Stir in the onions and cook for another 2 or 3 minutes. Add the wine and stir well. Reduce the heat to low and add the oregano, pepper flakes, tomato sauce, salt, and pepper. Cook for about 10 minutes, then cover the skillet and keep warm over low heat while you cook the pasta. If the sauce becomes too dry, stir in a little chicken stock. Bring a large pot of water to a boil, add salt, and cook the pasta for about 10 to 13 minutes for rigatoni, 8 minutes for spaghetti, and 4 minutes for tagliardi, or until al dente. Drain well in a colander. Add the pasta, the softened butter, and the Parmesan cheese to the sauce and toss well. Transfer to a serving platter and pass around a small bowl of grated Parmesan cheese.