Rigatoni al Segreto – Dinner together with a Movie

This Rigatoni al Segreto recipe was the most closely guarded cloak-and-dagger at Gino’s, i of New York City’s most famous Italian restaurants. It was every bit legendary, every bit their signature zebra-print wallpaper, too it won awards every bit the best blood-red sauce inwards town. 

While at that spot were rumors that the cloak-and-dagger cistron was butter, no i actually knew for sure. Once the eating seat shut inwards 2010, the recipe got out, too indeed, the butter legend was confirmed. Having never been there, I was excited to endeavor it, but at that spot was a large problem. Actually, a pocket-sized problem. The recipe called for simply a half-tablespoon of butter. Regulars knew this couldn’t locomote right, too then the recipe remained a mystery. Was it a typo? Was the erstwhile chef simply trolling people?

We may never bring known; had it non been for a documentary called, “The Missing Ingredient.” It’s a dandy film, but despite the name, it’s non most the butter. However, there’s a scene close the end, where the erstwhile chef makes this pasta for the filmmaker, too it shows how much butter goes in.

He made a much larger sum than the published version, but I concluded that it was a typo, too should’ve been one-half a stick of butter. So, non alone am I recommending that you lot brand this delicious sauce, but I besides actually promise you lot checkout the film presently (it’s on Netflix). Enjoy!

Ingredients for 4 pocket-sized or 2 large portions:
4 tablespoons olive oil
1 loving cup diced onion
1 teaspoon salt, addition to a greater extent than to taste
2 or three cloves crushed garlic
a pinch of blood-red pepper flakes (not inwards master recipe)
1 tin (28 oz) San Marzano tomatoes, blended smooth
1/2 loving cup H2O to rinse out the tin of tomatoes
Small handful of basil leaves, left whole or sliced simply earlier adding
1 loving cup freshly grated Parmigiano-Reggiano (about 1.5 oz past times weight), addition to a greater extent than to top
4 tablespoons butter, cubed
*8 ounces dry out rigatoni

* This recipe in all probability makes plenty sauce to coat 12 oz of pasta, but I similar lots of sauce.

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