Europe 1 12:29 p.m., November 21, 2021
Every Sunday in the Sunday Table, Laurent Mariotte, his columnists and his guests give us their best recipes.
For 6 people
600 g of rigatoni 200 g of grated Grana Padano 300 g of vegetable broth Salt 2 g of ground black pepper For the Grana Padano tiles 200 g of grated Grana Padano Boil 6 l of water for 600 g of pasta and 60 g of salt.
When boiling, immerse the pasta in water and cook for 12 minutes.
Drain the pasta and… above all, do not rinse it with cold water! Heat the vegetable broth to 70 ° C, add the ground pepper.
Mix using a hand blender and add the Grana Padano gradually to obtain a creamy texture. "Mantecare" with the pasta to obtain a good texture. On a plate, place a sheet of baking paper, then place on top the grated GranaPadano and heat in the microwave 1m20 to 2mn to obtain tiles
Crunchy Grana Padano.
To serve with pasta!