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Rigatoni Stuffed with Chicken and Fennel Makes 4 entrees or 6 appetizers 3/4 pound rigatoni 1 tablespoon extra virgin olive oil 3/4 pound ground chicken, white meat only 1 tablespoon fennel seeds, roughly chopped 1 egg white 1 1/4 cups heavy cream, cold 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 dashes of Tabasco Parmesan Cream Sauce: 2 1/2 cups heavy cream 1/2 cup freshly grated Parmesan cheese 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh chives, for garnish Cook rigatoni in a large pot of rapidly boiling salted water until just al dente, about 8 minutes. Drain in a colander and chill in a large bowl of iced water. Drain chilled pasta until nearly dry and toss with olive oil to coat. Reserve. Puree chicken, fennel, and egg white in a food processor until smooth, about 2 minutes. Transfer to a bowl nested inside a larger bowl half-filled with iced water. Stir until evenly chilled. Add cream, a quarter cup at a time, stirring vigorously with a wooden spoon after each addition, until all is added. Stir in salt, pepper, and Tabasco. (At this stage, the stuffing can be stored in the refrigerator up to 24 hours.) To stuff rigatoni, fill a pastry bag fitted with a #4 plain tip with chicken mixture and stuff rigatoni from both ends. Reserve. Preheat oven to 400 degrees F. To make sauce, combine cream, Parmesan cheese, salt, and pepper in a medium ovenproof skillet. Bring to a boil. Add stuffed rigatoni, return to a boil, and then transfer to oven. Bake until sauce is thick and bubbly, and rigatoni is cooked through, about 10 minutes. To serve, spoon rigatoni and sauce into serving bowls or plates and sprinkle with chives. |
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