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Rigatoni with Sundried Tomatoes and Burrata by Laura Vitale. ... Parmesan cheese, panko breadcrumbs and frozen spinach offer plenty of flavor. ... Fontina and Prosciutto Baked Ziti by Laura Vitale.
Place 2-3 tablespoons of strawberry purée in the bottom of a champagne flute. 2. Top off the glass with sparkling cider and garnish with a whole strawberry on the rim of the glass.
Main Menu. Health. Health
Spread some marinara sauce on bottom of a 9-by-13 inch baking dish (to cover the bottom). Layer eggplant on top in 2 to 3 rows. Cover eggplant with remaining sauce. Mix together two cheeses. Sprinkle over top of sauce. Bake for 30 - 40 minutes or until bubbly, cheese is melted and golden brown. Let sit 5 minutes before serving.
Rigatoni (US: / r ɪ ɡ ə ˈ t oʊ n i /, Italian: [riɡaˈtoːni]) is a type of pasta. [ 1 ] [ 2 ] [ 3 ] They are larger than penne and ziti , and sometimes slightly curved, but not as curved as elbow macaroni .
Gorgonzola is almost systematically present and the completing duo consists of other local cheeses, depending on the region, with fontina and Parmesan as the typical complements, [3] but other variants include pecorino, Grana Padano, taleggio, smoked scamorza, provolone or caciocavallo.
The classic preparation includes pagliata accompanied by rigatoni in rigatoni con la pajata (Romanesco dialect; standard Italian: rigatoni con la pagliata, Italian: [riɡaˈtoːni kon la paʎˈʎaːta] [3]). It can be found in some traditional trattorias in Rome. It can also be eaten as a second course cooked in the oven, stewed, or grilled.
Drain, rinse under cold water and return to the pot. In a small saucepan, bring the milk just to a simmer. In a medium saucepan, melt the 2 tablespoons of butter.