Rigatoni Con Sugo Di Peperoni

And we close this week's dinners with another recipe from The Italian Farmer's Table: Authentic Recipes and Local Lore from Northern Italy. Wow winner of the week! I roasted the peppers, from Jake's Farm Stand, over the weekend. We used them on Sausage Patties and they were in the Eggplant & Roasted Pepper Terrine. Just fantastic. And yes I will post this recipe.

Rigatoni with Roasted Pepper Sauce, Rigatoni Con Sugo Di Peperoni, a variation The Italian Farmer's Table: Authentic Recipes and Local Lore from Northern Italy.

Ingredients -
2 yellow bell peppers
2 red bell peppers
2 tbsp extra-virgin olive oil, plus more for brushing
1 pound Rigatoni
1/4 cup heavy cream
Kosher salt and freshly ground pepper
1 tbsp dried oregano
1/4 cup grated Parmigiano Reggiano

Method -

Heat oven to 425 degrees. Brush peppers with olive oil and roast in oven until tender, about 30 minutes, turning halfway through the cooking time. 

 

Place immediately in a plastic bag and let rest 20 minutes. Peel peppers, remove seeds, and cut into thin slices.

In a saute pan heat 2 tbsp. olive oil. Add the peppers and cook for 5 minutes to combine flavors. 

Bring 6 quarts of salted water to a boil. Cook the pasta, until al dente, then drain in a colander.

Meanwhile, puree the peppers in a food processor or blender and return to the saute pan. Add the cream, season with salt and pepper to taste, and heat the sauce through. Toss the pasta with the sauce and sprinkle with oregano and Parmigiano Reggiano. Serve immediately.

 

Torta Salata Con Bietole e Ricotta, Swiss Chard and Ricotta Tart

Tonight's recipe is from The Italian Farmer's Table: Authentic Recipes and Local Lore from Northern Italy. It was better received than I thought it would be. I liked the recipe because it used the stems of the chard as well as the leaf.

Chicken and Bread Panzanella and Eggplant Tart

 

 Where to start...

The Chicken and Bread Panzanella. The recipe from RealSimple.com called for Olive Bread. Don't you know this was the one week the store did not have Olive Bread. Not a problem, I just used Italian Bread and I added Olives to the salad. The dressing was nice, olive oil and cider vinegar. I used some of the salad from last night in addition to the Arugula. A really good week night meal.

The Eggplant Tart is a combination of a couple of recipe from The Italian Farmer's Table: Authentic Recipes and Local Lore from Northern Italy. I have given this book twice as gifts and realized I should own a copy too. I downloaded the Kindle version. There are lots of recipes to try. This week we will be having 2 or 3 from the book. 

The Eggplant Tart came about as a way to use up the filling from the Eggplant Turnovers and the crust extra from the Swiss Chard and Ricotta Tart, check back tomorrow for more on that. The crust was a Savory Pie Crust, Pasta Frolla Salata. What a great recipe. The crust was perfect to work with, just not as flaky as my usual Pate Brisee.

As I said I ended up making the tart because I made the Eggplant Turnovers on Saturday night and had way too much filling leftover. I added some cherry tomato halves to the filling and baked it for about 35 minutes at 375. (And I noticed someone going back for seconds!)

I also just notice there is a Southern Italy version of this book... Stay tuned!