Poached Morel Rigatoni
The beauty of landing on a cooking technique that you love means that you can interchange the technique across many dishes. My poached morel technique was going to certainly be the way I'd cook them, but I needed a more substantial main course. I had some rigatoni, snap peas, tomato and pine nuts on hand. After cooking the rigatoni, I added them to my morel infused poaching liquid to absorb their earthy flavors. As you can see, I am passionately against oversaucing pasta. Pasta sauce should used as a condiment, in my opinion. This morel pasta was to die for....
This is not a Rigatoni but Mezzemaniche....
Sorry, i'm Italian!!!! :-)
Ciao,
Mucca
Posted by: muccapazza28 | May 16, 2005 at 12:23 PM
yes, you are right mucca. barilla calls it mezzi rigatoni. http://www.barillaus.com/Mezzi_Rigatoni.aspx
Posted by: joe | May 16, 2005 at 07:29 PM