Farmers Pasta Giada De Laurentiis Recipes

Steps:

• For the topping: Preheat the oven to 425 degrees F.
• Mix together the panko, Parmesan and olive oil in a small bowl. Season with the salt and set aside.
• For the pasta: Cook the pasta in boiling salted water for 4 minutes, then reserve 1/4 cup pasta water and drain. Set aside.
• Place a medium braiser over medium heat. Melt the butter and whisk in the flour until smooth. Slowly add the milk, whisking constantly to prevent lumps, then add the cream, whisking. Bring the milk mixture to a simmer, whisking often. Whisk in the provolone and Parmesan until melted and smooth. Season with the salt. Fold in the blanched pasta, reserved pasta water and the broccoli florets. Top with the breadcrumb mixture and bake in the top third of the oven until golden brown and bubbly, about 20 minutes.

Steps:

• Butter a 13 by 9 by 2-inch baking dish.
• Preheat the oven to 375 degrees F.
• Heat 1 tablespoon of oil in a heavy large pot over medium-high heat.
• Add the pancetta and saute until golden and crisp, about 5 minutes.
• Using a slotted spoon, transfer the pancetta to a small bowl.
• Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total).
• Reduce the heat to medium.
• Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds.
• Add the flour and whisk for 2 minutes.
• Gradually whisk in the milk.
• Bring to a boil over medium-high heat.
• Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes.
• Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.
• Meanwhile, bring a large pot of salted water to a boil.
• Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.).
• Drain pasta and add directly into the cheese.
• Add the parsley, basil, and pancetta and toss to coat.
• Season the pasta mixture, to taste, with salt and pepper.
• Transfer the pasta mixture to the prepared dish.
• Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat.
• Add the remaining garlic and saute until fragrant, about 30 seconds.
• Remove from the heat.
• Add the bread crumbs and toss to coat.
• Sprinkle the bread crumb mixture over the pasta mixture.
• Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.

Steps:

• Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.
• Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.
• Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.
• Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.