Sunday, August 31 2014 3:28 PM EDT2014-08-31 19:28:29 GMT
Disturbing pictures of an injured kindergartner from Pascagoula have made a mother's call for action go viral online.More >>
Disturbing pictures of an injured kindergartner from Pascagoula have made a mother's call for action go viral online. Friends and family of a Pascagoula kindergarten student have created a Facebook page and GoFundMe.com account claiming the girl was attacked on the playground this week by another student.More >>
Zia Pia Imports is bringing some of Italy's finest foods to the Charlotte market. Some of the products imported by Zia Pia Imports are used in the recipe below.
Mezze Rigatoni with Ricotta
by Riccardo Manieri, Zia Pia imports
The beauty of this recipe is found in its simplicity. Adjust the quantities to your taste and to the number of guests, type of event and other available appetizers (we figured 2+ at a minimum per guest). The pasta may be served as an appetizer on a platter. The result will be an elegant and unique presentation of the ingredients.
Mezze Rigatoni dry pasta
Semi-dry tomatoes in EVOO
Extra-virgin olive oil
Fresh ricotta cheese
Fresh basil leaves
1 clove of garlic
Salt and pepper
Use these products brought to you by Zia Pia imports to create this quick, simple, yet unique and elegant dish:
Semi-dry (or Prunill semi-dry) tomatoes in EVOO, Agricola Paglione
Sicilian Pesto, Trimarchi di Villa Marchese
Extra-virgin olive oil, Terre di Grifonetto or Noemio Bacci
Mezze Maniche, Pasta Mancini or Mezze Rigatoni, Verrigni
In a pan heat the extra virgin olive oil and add a crushed clove of garlic. Sauté until just slightly golden brown around the edges, enough to flavor the olive oil. Cover and set aside.
Cook the mezze rigatoni in plenty of salted boiling water. When al-dente, cool them by rinsing in iced water. Toss with EVOO.
In a bowl, combine the chopped semi-dry tomatoes with the ricotta cheese, a few drops of the garlic-flavored EVOO, salt and pepper and the Sicilian pesto. Adjust quantities to taste.
Fill the mezze rigatoni with the ricotta mixture. Sprinkle or place the fresh basil on top, with a drop of the Sicilian pesto as a decoration.