These rigatoni stuffed with tricota and foie are inspired by Dani García's recipe. He stuffs them with roast chicken and I preferred to prepare a Bolognese sauce to accompany the creaminess of the filling.
Needless to say, these same sauces can be used in a lasagna, to fill ravioli or simply as a flake of your favorite pasta.
It's actually two sauces in one that make this pasta ea of another level.
On the one hand a Bolognese with beef, with peeled tomatoes, crushed tomatoes and a lot of basil, and on the other hand a cream of tricota and foie softened with a little béchamel. An ode to taste and originality that I hope you like as much as the friends who tried it at home and who touched my palms throughout the meal. Let's go for the recipe!
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 onion, chopped
- 1 clove of chopped garlic
- 500 g minced beef
- 100 g duck or goose foiegras
- 150 ml red wine
- 10 g homemade fried tomato
- 200 g of tomato paste
- 300 g natural peeled tomato
- a handful of cherry tomatoes
- 1 carrot, chopped
- 1 bunch of chopped fresh basil
- some chopped oregano
- salt and freshly ground black pepper to taste
- 100 g grated mozzarella cheese
- 60 g parmigiano reggiano pdo grated cheese
- 100 g grated pecorino cheese
- 80 g PDO Parmigiano Reggiano cheese in slices
- 250 g Ricotta
- 2 tablespoons flour
- 500 ml milk
- 1/2 teaspoon nutmeg
- 1 egg
- a bunch of cherry tomatoes
Grease a removable mold of about 20 cm.
In a saucepan or pan mochan the onion, and the garlic and the oil. When the onion is tender, add the minced meat.
Brown the meat over medium heat for about 5 minutes, splitting into small pieces with a wooden spoon. Once the meat is cooked and the onions have softened, add the grated carrot and wine and cook for a minute or two until the wine has been reduced.
Then add the crushed tomatoes, the natural peeled tomato, the chopped chirríes and the fried tomato, the very chopped carrot, the basil, the oregano, and salt and pepper to taste.
Move well and simmer until the sauce has reduced and thickened. Meanwhile. cook the pasta leaving it a whole point (the pasta will then go to the oven and it is important not to overcook it so that it then finishes cooking in the oven and is at its point).
We grease a removable mold of 20 cm in diameter covering the bottom with a baking paper.
Drain the pasta and spread it on a baking sheet separating it well so that it does not stick.
Preheat oven to 190 degrees C
In a large bowl, mix the ricotta, the egg, some grated Parmesan cheese zests and the pecorino and a little freshly ground black pepper. Add the goose foie gras in small pieces and mix well.
In a saucepan heat the butter with the flour. When it is well browned add the hot milk and mix without stopping moving. Add the ricotta mixture and mix well.
We put a layer of bolognese on the bottom of the mold covering the entire bottom.
Place the paste in an upright position inside the mold, putting as much as possible. They should be upright and they should be quite tight.
Place the ricotta mixture in a pastry bag or in a frozen bag (in this case we cut a small opening in a corner).
Fill each of the pasta tubes with the cream.
Next, put some Bolognese sauce on top of the pasta covering the surface. Then cover with the grated mozzarella and some flakes of parmesan.
Place the cake on a baking sheet by putting underneath an aluminum foil to collect the sauce that will drip when heated.
Bake about 10-15 minutes covered with aluminum foil and another 5 minutes cleared to brown.
Let stand for 15 minutes before running a knife over the outer edge. Open the mold and unmold. Cut into portions and enjoy!
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