Wednesday, January 5, 2005
Bite with Belkys: Rigatoni Alle Bisanzio From Caffe Millano
This is not your ordinary spaghetti and sauce dish. We have the perfect pasta that's light, easy to make, and of course delicious.Time to grab a bite with Belkys.
The Chef: Maurizio Florio
The Restaurant: Caffe Milano
The Dish: Rigatoni Alle Bisanzio
- 2 fresh beefsteak tomatoes
- 1 ounce pine nuts
- 1 garlic clove
- 4 ounces extra virgin olive oil
- ½ ounce basil leaves
- 1 pinch salt
- 1 pinch sugar
- 1 cup rigatoni pasta
- 1 ounce parmesan cheese
- 2 ounces diced polly-o mozzarella
-Wash and cube beefsteak tomatoes. Set aside in a strainer.
-Place pine nuts, garlic and 3 ounces of olive oil in a food processor.
-Blend to a smooth Consistency.
-Finely chop basil leaves.
-Place tomatoes, pine nut paste, basil, salt and sugar in a bowl and mix with a wooden spoon.
-Add the last ounce of olive oil, if necessary.
-In a medium pot, add salt to a ½ gallon of h2o and bring to a boil.
-Add rigatoni and stir.
-When the pasta is al dente, strain the H2o and place in a bowl with the bisanzio mixture.
-Add parmesan and mozzarella cheese.
FOR MORE INFORMATION:
850 Ocean Drive
South Beach, FL 33139