Crispy Fried Rigatoni "Chips" Stuffed with Herbed Ricotta

TOTAL TIME: 1 hr
Prep: 45 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 60 canapes
LEVEL: Intermediate

ingredients

RIGATONI CHIPS:
  • Sufficient quantity canola oil
HERBED FILLING:
  • 1 teaspoon finely chopped fresh oregano
  • Sea salt
  • Freshly ground black pepper
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Directions

Making the rigatoni chips: Cook the pasta in salted boiling water until partially cooked (about half the recommended cooking time) and drain. Heat the canola oil in a deep-fryer or a heavy-bottomed pot to 350 degrees F. Deep-fry the rigatoni in several batches until crisp and golden. Remove with a slotted spoon and drain on a wire rack. Sprinkle with sea salt.

Making the herbed filling: Over medium heat, saute the garlic in the olive oil until slightly golden, about 30 seconds. Remove from the heat immediately and transfer to a medium bowl to stop the garlic from burning. Add the cheeses and oregano and blend until smooth using a rubber spatula. Season with sea salt and pepper. Transfer the filling to a piping bag fitted with a small straight tip. Fill each "chip" with the herbed filling and serve.

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