View allAll Photos Tagged rigatoni
Crazy Tuesday
"Knolling" - THEME of 6th April 2021
Composition, Try to use as much pasta as I could, I made it using stone plates, in 3 of them are the colors of the flag of Italy with olive oil and basil, garlic and tomatoes; farfalle paste makes up the second flag, and the hearts of Italy the third; the fourth dish I decided to make the flower since Italy is a romantic country and loves pasta as much as a good pizza, and good food and wine, are very demanding with quality. I made the flower with TORTELLINI and egg using only the yolk, the pasta is made with a base of flour, water, salt egg and olive oil, the three components are part of the cologe
Here are the kinds of pasta i use:
SPAGHETTI
STELLINE
BUCATINI
RAVIOLI
TORTELLINI
TAGLIATELLE
RIGATONI
FUSILLI
FARFALLE
CUORE DI PASTA
POMODORI
AGLIO
OLIO DI OLIVA EXTRA VIRGEN
BASILICO
UOVO
FARINA
For some, maybe many. Pasta is best cooked up with a nice meat sauce. Few slices of Italian Bread..... mmmmm good.
This is a nice Rigatoni Noodle
Happy Macro Mondays
all' asilo di mio figlio i bambini hanno fatto delle composizioni con la pasta...
artwork made with pasta by kids at my son's kindergarden...
Sonntag mit tollen Kartoffel-Knödeln halb/halb
Montag mit Rigatoni Bicolor ur Abwechslung
vortrefflich zubereitet von meiner *****Traudel
Der Schimmelkäse-Tag wird am 09. Oktober 2020 genüsslich gefeiert. Auf den ersten Blick mag die Vorstellung Schimmel zu essen etwas seltsam erscheinen, tatsächlich ist Schimmel aber ein Bestandteil vieler beliebter Käsesorten, wie Gorgonzola, Stilton, Roquefort und auch Brie und Camembert. Dabei sind verschiedene Art von Schimmel zu unterscheiden, wobei der Blauschimmel und der Grünschimmel die edelsten Käseschimmelsorten darstellen.
Am Schimmelkäse-Tag kann und sollte nach Herzenslust Schimmelkäse gegessen werden, beispielsweise herzhafter Blauschimmelkäse Dieser Text wurde von www.kleiner-kalender.de entnommen.
Rigatoni in Sahnesoße mit Champignons und Gorgonzola
Zubereitet von ****Traudell
A fun entry for the Macro Mondays theme "Dots and Stripes" ...
When I shot the original, I had not read the theme for the week. A much larger image has been severely cropped to fit the requirements, so it is not very sharp. There are many size Parmesan cheese and Ricotta cheese dots on the striped Rigatoni.
Note, the Rigatoni open end appears as an elliptical dot. The ramekin itself has stripes in the glass of multiple sizes.
IMG_7203 V3
123 Pictures in 2023 # 38 "Flavours"
This is some rigatoni pasta with a sauce of Italian sausage and crushed tomatoes, flavored with a bit of onion, garlic, and oregano. There is some pecorina romano cheese grated on top. I normally make this with spaghetti, but decided to experiment. I think I prefer the spaghetti, but the flavors are the same no matter what pasta shape you use.
The wine is unfortunately not Italian. It is a Spanish Rioja, one of my favorites. It's all I had on hand.
I love Pasta and Rigatoni is my favourite. I paired it with Beyond Meat Burger, Scallions and Cremini Mushrooms for my lunch yesterday. I also topped it with some Pecorino Romano Cheese. It was a nice Vegetarian meal...YUM!
Image shot at the Noodles & Company in the hall way.
I really like there Cauliflower Rigatoni in light Onion Cream Sauce with Chicken Parmesan... Yummy Stuff.
Passeggiando per Trastevere a Roma con dei miei amici, prima di andare a mangiare un paio di rigatoni alla Pajata e qualche Matriciana.
Mi sono inbattuto in questa persona con il suo violino, che si stava prendendo qualche minuto di riposo prima di tornare a deliziare le strade del centro di Roma con le sue soffici note di passione.
Walking through Trastevere in Rome with my friends, before going to eat a couple of rigatoni alla Pajata and some Matriciana.
I came across this person with his violin, who was taking a few minutes of rest before returning to delight the streets of central Rome with his soft notes of passion.
A simple soup. Shallots; Carrots; Celery; Red Pepper; Frozen Corn, Frozen Peas, Elbows; 365 Vegetable Stock; Seasonings. I'm the soup eater; eating it now. I just dropped a few of those huge Tostitos into it for a Tortilla Soup effect. I always hope Matt will eat my soup, which is why I don't put tomatoes in anymore. This soup will be mine for the next few days. Matt makes killer Pea Soup and Lentil. He'll eat those but not for meals as I do. Rigatoni and Sauce and leftover Cole Slaw for Entree ce soir.
The food scene in Santa Severina is excellent with at least 6-8 very good restaurants and bars, that is a pretty good variety considering the town has a population of around 1906. One dish that Santa Severina is known widely for is the “china” pasta, a baked rigatoni dish stuffed with small sausage meatballs, eggs and provola cheese all spiced with fresh herbs, pepperoncino or nduja to give it the necessary kick that Calabrian palates love. Don’t miss the towns medieval festival in May 1rst when the locals dress up Norman style parading through the streets reenacting former glory days and a medieval dish to be had during the festival is "a sàuza", a mint, pork belly and broad bean soup, with a splash dash of vinegar to brighten it up.
I took this on Sept 19th 2023 with my D850 and Nikon 28-300mm f3.5-5.6 at 28mm, 1/250s, f11 ISO 560 processed in LR, PS +Lumenzia ,Topaz, and DXO
Tomatensoße ala Traudel mit Penne Rigatoni
an Basilikum und Parma- Käse gehobelt
kreiert, zubereitet und serviert von meiner*****Traudel ❤️
The Rouse Building – Columbia, MD
Giada De Laurentiis from the Food Network tells me that when I have some friends stop over I should just throw together some Rigatoni with Swiss Chard, because after all… swiss chard is a staple item that I should just have on hand. Being honest here…. I didn’t even know what Swiss Chard was until I Googled it, but I knew if I needed some in an entertainment emergency, I could easily get some at the Whole Foods Market in Columbia.
Columbia residents seem pleased to have a Whole Foods Store right there at the lake front. I’m certainly glad to have the building occupied and thriving rather than sitting vacant, but I think it sort of diminishes the panache the building had when it was built in 1969 as the corporate headquarters of James Rouse’s development company. The building was designed by world renowned architect Frank Gehry … I did know who he was without Googling.
The iconic building Rouse building was known for its innovative, modern design and architecture, which included white stucco, large windows and an open atrium with a series of terraces. After Rouse’s death, the building was owned by GGP Properties, and later the Howard Hughes Corporation. They have recently sold it to help with the financing of the renovation of the Merriweather Post Pavilion property and surrounding area.
www.foodnetwork.com/recipes/giada-de-laurentiis/rigatoni-...
www.wholefoodsmarket.com/blog/whole-story/spent-spinach-t...
en.wikipedia.org/wiki/James_Rouse
en.wikipedia.org/wiki/Frank_Gehry
(check out the photos of the buildings the guy designed)
würzige Spezialtomatensoße-Rigatoni - Parmesan - Basilikum
kreiert, zubereitet und serviert von meiner *****Traudel ❤️
A simple summer lunch: Rigatoni pasta tossed with crushed tomatoes, sauteed garlic, onion, basil leaves (from my herb garden) and pitted kalamata olives. Gray salt, pepper and red pepper flakes to taste.
Wine: La Vieille Ferme 2006 Cotes du Ventoux Rose. This is a great Rose for under $15. Fruity, juicy, tasty. Perfect chilled.
#175 of 365 Days of Photos 2007
Olympus Trip 35, Zuiko 40/2.8, Kodak Tri-X 400, HC-110/dil. b, 5.5 min. , scan w/ Nikon ES-2, D7000.
PIKANT-- ---------Rigatoni Tricolor mit braunen Champignons Gorgonzola-Rahmsoße - zubereitet von meiner *****Traudel
Rigatoni tricolor an spezieller Tomatensoße mit Parmesankäse
frischem Basilikum -dazu Salat "Romana"mit Olivenöl + Balsamiko
zubereitet und serniert von meiner *****Traudel
Rigatoni mit pikanter Tomatensahnesoße /kleine Garnelen
kreiert und serviert von meiner ***** Traudel
von mir kredenzt . Portugieser Weißherbst
Testo di Marco Mascioli
1. Usa sempre er guanciale. Si volevamo er bacon annavamo in America.
2. Niente parmigiano, solo pecorino. Chi dice metà e metà c'ha quarcosa da nasconne.
3. Nun coce l'ovo. Mejo n'infezione che na frittata.
4. Niente ajo e niente cipolla, nun stai a fa er ragù.
5. Nè ojo, nè buro, nè strutto. Hai da fa' spurgá er guanciale.
6. Niente peperoncino. In Calabria ce vai st'estate.
7. Non usare altre spezie al di fuori der pepe. Si nun te sta bene vai a cena dall'indiano.
8. Chi mette 'a panna dovrebbe annà in galera.
9. Nun dì mai 'carbonara' e 'vegana' nella stessa frase.
10. Tonnarelli, spaghetti, bucatini, rigatoni. Va bene tutto, basta che non fai scoce 'a pasta.
:::: THE DECALOGUE OF CARBONARA ::::
Text by Marco Mascioli
1. Always use a guanciale. Yes, we wanted to eat bacon in America.
2. No Parmesan, only pecorino. Whoever says half and half has something to hide.
3. Do not cook the egg. Better infection that to omelette.
4. No garlic and no onion, dont are you to make ragù.
5. Neither garlic, no butter, no lard. You have to do purge with guanciale.
6. No chili. You go to Calabria this summer.
7. Do not use any spices other than pepper. Yes, you're fine. Go to the Indian for dinner.
8. Whoever puts cream should go to jail.
9. Never dì 'carbonara' and 'vegan' in the same sentence.
10. Tonnarelli, spaghetti, bucatini, rigatoni. Everything's fine, as long as you don't crack pasta.
Elbow Rigatoni with carrots, peas and chicken. Sony a7ii with Sony SAL50F18, E-mount adapter and Vello macro ring 16mm