Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!nntp.abs.net!news-peer.gip.net!news.gsl.net!gip.net!newsfeed.cwix.com!206.102.31.251!news.cmc.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "bfp475" Newsgroups: rec.food.recipes Subject: Rigatoni with Boiled Ham Followup-To: rec.food.cooking Date: 8 Apr 1999 07:01:27 -0600 Organization: Ye 'Ol Disorganized NNTPCache groupie Lines: 27 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <923407971.687162@fw.teseo.it> Reply-To: "bfp475" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:32049 Rigatoni with Boiled Ham For 4 to 6 person 6 ounces boiled ham diced 4 ounces whle milk mozzarella diced 1 cup cream 1 pound rigatoni 6 ounces freshly grated Parmigiano Reggiano Salt 2 tablespoon butter Put the ham and mozzarella in a saucepan. Add the cream and Parmigiano reggiano. Turn on the heat to low and cook for just a few minutes until the cream is slightly reduced. Drop the rigatoni into the boiling salted water and cook until "al dente" firm to the bite; drain immediately. Transfer to a buttersmeared baking dish add the sauce and toss thoroughly. Place in a oven preheated to 4000 and bake for 15 minutes. Allow to settle for a few minutes before serving .....and tell me if you liked it. Franco Buonpane http://www.medit.org/ -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.