Rigatoni Stuffed with Chicken & Fennel
Categories: Parmesan Olive oil Cream
Chicken Pasta
Stuffed
3/4 pound of rigatoni
3/4 pound of ground chicken, white meat
2 tablespoons of fennel seeds, roughly chopped
1 small egg white
1 cup of heavy cream; cold
1 teaspoon of salt
1/2 teaspoon of freshly-ground black pepper
2 dashes of Hot sauce
1 teaspoon of Olive oil
CREAM SAUCE
2 cups of heavy cream
1/2 cup of freshly-grated Parmesan
1 teaspoon of salt
1/2 teaspoon of freshly-ground white pepper
2 tablespoons of chopped fresh chives; for garnish
Cook rigatoni in a large pot of rapidly boiling salted water until al dente,
about 8 minutes. Drain well in a colander, shaking vigorously. Cool on an
oiled cookie sheet or clean countertop until nearly dry and toss with 1
tablespoon olive oil to coat. Reserve. Puree chicken, fennel, and egg white
in a food processor until smooth, about 2 minutes. Transfer to a bowl nested
inside a larger bowl half-filled with iced water. Stir until evenly chilled.
Add cream, a quarter-cup at a time, stirring vigorously with a wooden spoon
after each addition, until all is added. Stir in salt, pepper, and hot
sauce. (At this stage, the stuffing can be stored in refrigerator up to 24
hours.)
To stuff rigatoni, fill a pastry bag fitted with a #4 plain tip with chicken
mixture and stuff rigatoni from both ends. Reserve. Preheat oven to 400ºF.
To make sauce, combine cream, Parmesan cheese, salt, and pepper in a medium
ovenproof skillet. Bring to a boil. Add stuffed rigatoni, return to a boil,
then transfer to oven. Bake until sauce is thick and bubbly, and rigatoni is
cooked through, about 10 minutes. Spoon into serving bowls or plates,
sprinkle with chives, and serve hot. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B26 broadcast 04-23-1998)
Downloaded from their Web-Site - http://www.foodtv.com Formatted for
MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net 04-24-1998 Recipe by: Susan Feniger and Mary Sue
Milliken Converted by MM_Buster v2.0l.
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