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Well, I mean, I’ve tasted variations of it but not the specific dish I’m talking about here.
Two years ago when my travel gal pals and I were in Tuscany, we had many memorable meals. Apparently, some more memorable than others. One such meal stuck in Maryann’s head because she hasn’t stopped talking about it. As she recalled, it was over-sized rigatoni stuffed with fish. I must have been at the other end of the table. I didn’t see it, I didn’t taste and I didn’t remember it.
When she mentioned it again recently, I thought “how difficult could it be?” And then I said, ”Come on over and I’ll make it“.
“Make-it-up”, I should have said.
But, I did have the perfect pasta sitting in my pantry that I’d been wanting to use for a while so that was a good start.
The pasta was boiled al dente, drained well, filled, and baked with sauce.
The filling: sauteed chopped shrimp, lump crab meat, garlic, ricotta, shredded fresh mozzarella, grated parmesan, black pepper, salt, chopped Italian parsley.
The sauce: a little sauteed onion and garlic, dry seasonings, strained tomato sauce cooked with the shrimp shells and a carrot (both removed after), a little sugar, red chili flakes and white wine.
As a finishing touch, I added some cream to make a pink sauce.
I love pasta but even more than pasta, I love veggies. Also, I don’t like to eat a rich dinner without something to balance it so I made a multi-veggie antipasto which was served at room temp as a first course.
sauteed brussels sprouts and artichoke hearts dressed with sherry vinegar glaze
tiny ceci beans (from Umbria) cooked with chicken broth, olive oil, the rinds (with a little cheese attached) of a hunk of parmigiano reggiano
raw cauliflower, celery, parsley, black olives, red chili flakes, olive oil, a dash of cider vinegar and a squeeze plus zest of a fresh orange, dry seasonings
sauteed kale, bacon, garlic, roasted yellow tomatoes dressed with a dash of vinegar
… and, of course, toasted, oiled and seasoned Tuscan bread.
Did I recreate that memorable dish?
Probably not, but I think we made a new memory tonight around another memorable meal which we all enjoyed.
In the end that’s what it’s all about … good friends, good food, and wine!
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20 Comments
Oh wow Joan I love this whole meal, very lucky friends you have! I’m copying this! You work excellent on the fly!
Thanks Marie.
This was awesome and DELICIOUS I thank you for taking the time trying to recreate the meal I had in Tuscany. It turned out to be a GREAT farewell dinner with fabulous friends. See you in April!
Glad you enjoyed it. Ciao for now.
Looks damn good and as for taste, trust your instincts.
Peter recently posted..Monkfish With Kritharaki, Fennel & Orange
Yeah, it really is all about instincts, isn’t it?
It all looks delicious Joan. It would be fun to have the original recipe for comparison.
Yes it would be fun, but that’s never going to happen since she didn’t even remember which restaurant it was. Oh well, it was a good excuse for dinner with friends.
You’ve done it again, Joan. Fabulous. And the title says it all–you are truly the consummate cook! That dish, which is fabulous itself, with all the antipasti nibbles, has my mouth watering as does the main dish. Fantastic!
Victoria of Flavors of the Sun recently posted..Mexican Fruit…and a Recipe
You’re too kind! ♡
I’ve never had this dish, but it sounds like my kind of pasta. I recognize this gate, wish I were there!
Patricia Durr recently posted..The Birds I Meet
The gate was at the entrance to the Verrazzano Winery in Chianti.
Memorable indeed. Everything looked wonderful…I missed another great one…
I think your pasta dish sounds delightful. Love the serving vessels and the veggie platter too. Nice!
LL
What a fabulous meal! I love the filling of the manicotti with the shrimp and crab. Sounds SO good! Your antipasta is amazing and what a great complement to the pasta dish!
mjskit recently posted..Orange Brown Butter Tart from a Sweet Heart
How fun and it must have been delicious with the shrimp & lump crab. We enjoy making (up) dishes we’ve eaten in restaurants too.
Have a lovely weekend Joan. It’s nice to be able to get out and visit my friends again.
Sam
Sam @ My Carolina Kitchen recently posted..Ina’s Beef Bourguignon and a Man in the Kitchen
Beautiful work and recipe yet again. You may have not tasted it but you did a damn fine job of making it! Love the idea of stuffing pasta with seafood Joan.
Peter G | Souvlaki For The Soul recently posted..By The Sea Side
That would be a memorable meal in my book. I love the veggie platter idea!
Robin Sue recently posted..“Mason Jar Meals, Just Screw It”
I love culinary expeditions, whether we’re creating something from a memory….or not, or exploring a dish we want to love, and make ours. What a fitting dinner for a friend
Kitchen Butterfly recently posted..Guest Post on Meyer Lemons: The Joys and Sorrows
Thanks for stopping by Oz!
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