Vesuvio Rigatoni Pastai | Alfonso Iaccarino | Chef Recipes | Reporter Gourmet S.r.l.
Vesuvio Rigatoni Pastai | Alfonso Iaccarino
Keywords
- |
- Pastai
- Vesuvio
- Alfonso
- Rigatoni
- Iaccarino
- Vesuvio Rigatoni Pastai | Alfonso Iaccarino
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Cooking tools:
- Kitchen scale
- Blender
- Butcher's twine
- Pot
- Pan
- Stove
- Oven
- Plastic wrap
- Mixing bowl
- Double boiler
- Saucepan
- Colander
- Spoon
- Chef's knife
- Cutting board
- Pastry brush
- Souffle mold
- Slotted spoon
- Plate
- Measuring spoon
- Measuring cup
- Whisk
- Baking sheet
- Pastry cutter
- Kitchen towel
- Serving platter
- Fork
- Grater
- Peeler
- Oven mitt
Ingredients
- For 1 kg of Tomato Ragù
- 1 liter of San Marzano tomato puree
- 2 thin slices of pork loin
- 100 g of pork spareribs
- 1 slice of bread
- 20 g of raisins
- 20 g of pine nuts
- 2 sprigs of parsley
- 5 tablespoons of old wine vinegar
- 5 tablespoons of extra virgin olive oil
- 3 tablespoons of white wine
- 2 cloves of garlic
- 1 small onion
- Salt to taste
- 300 g of tomato ragù
- 260 g of Gragnano rigatoni
- 250 g of Campana DOP buffalo mozzarella
- 60 g of minced pork meat
- 50 g of shelled peas
- 30 g of bread crumbs
- 20 cl of milk
- 20 cl of basil sauce
- 2 eggs
- 1 small shallot
- 1 clove of garlic
- Basil leaves
- Extra virgin olive oil
- Salt
- pepper
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