Rigatoni Au Gratin With Asiago Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
4: Shallots, chopped
3: Garlic cloves, chopped
1: Carrot, chopped
2 lbs: Tomatoes, blanched and peele
1: Bouquet garni, (parsley, thym
And bay leave),
2 cup: Heavy cream,
Salt and pepper, to taste
12 ounce: Cooked rigatoni,
8 ounce: Asiago, divided
Directions:
Recipe by: Philippe Schmit, Park Bistro, New York City Saute shallots,
garlic and carrots in olive oil. Chop tomatoes, add to pan with
bouquet garni and cream. Reduce heat and simmer for 30 minutes.
Remove bouquet garni and season with salt and pepper. Combine sauce
with rigatoni and half of the asiago. Pour into greased gratin dish
and top with remaining asiago. Bake 30 minutes at 400-degrees.
Source from luhu.jp
garlic and carrots in olive oil. Chop tomatoes, add to pan with
bouquet garni and cream. Reduce heat and simmer for 30 minutes.
Remove bouquet garni and season with salt and pepper. Combine sauce
with rigatoni and half of the asiago. Pour into greased gratin dish
and top with remaining asiago. Bake 30 minutes at 400-degrees.
Source from luhu.jp