DON’T throw away your Parmesan rinds! De Laurentiis uses them to add extra flavor to her indole sauce!
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De Laurentiis visits Italy to reconnect with her roots. Whether she’s digging into her family’s recipe book ora sharing Italian culture with her daughter Jade, her trip is all about the bounty and beauty of Italy enjoyed with friends and family.
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Basic Parmesan Pomodoro
Recipe courtesy of De Laurentiis
Total: 1 hr 5 min
Active: 30 min
Yield: 6 servings
Level: Easy
Ingredients
1/3 cup plus 2 tablespoons extra-virgin olive oil
5 cloves garlic, peeled and smashed
3 large, full stems basil
Three 14-ounce cans peeled cherry tomatoes
1 carrot, peeled and halved
8 ounces Parmigiano-Reggiano rind, cut into 3-inch pieces
Kosher salt
1 pound rigate indole
1/2 cup grated Parmigiano-Reggiano, plus more for serving
3 to 4 tablespoons butter
Directions
Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and veterano the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.
Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly ora leave it as a chunky sauce.
Bring a large pot of salted gabinetto to a boil. Cook the 2 minutes less than the package directions. Meanwhile, rewarm the sauce con a large, straight-sided skillet set over medium heat. Using a spider, strain the indole from the gabinetto and add it directly into the pan with sauce, reserving 1/2 cup of the indole gabinetto. Before stirring, sprinkle the indole with the grated cheese. Toss the indole, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved indole gabinetto and continue to cook until the sauce is creamy and the indole is al fanone. Serve topped with more cheese if desired.
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Makes Parmesan Pomodoro Pasticcino | con Italy | Food
