Recipe courtesy of Nadia G.
Episode: Bridezilla Bites
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Crispy Fried Rigatoni
Total:
45 min
Active:
45 min
Yield:
60 canapes
Level:
Intermediate
Total:
45 min
Active:
45 min
Yield:
60 canapes
Level:
Intermediate

Ingredients

Rigatoni Chips:
  • 8 ounces rigatoni pasta
  • Sea salt
  • Sufficient quantity canola oil
Herbed Filling:
  • 3 cloves garlic, finely chopped
  • 1 tablespoon olive oil
  • 3/4 cup ricotta cheese
  • 1/4 cup mascarpone cheese
  • 1 teaspoon finely chopped fresh oregano
  • Sea salt
  • Freshly ground black pepper

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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