Catch Terra’s Executive Chef, Dan Bazzinotti, on Instagram live as he demonstrates (from his home kitchen) one of his most well-loved Italian dishes: Rigatoni alla Napoletana. Bazzinotti is teaming up with the folks at Boston Magazine for the live cooking tutorial, which will be starting at 5:00pm on Friday, April 17th. You can cook right along with him if you want to try to keep up or just tune in for a delicious Friday afternoon distraction. See below for the kitchen equipment you’ll want to have handy (don’t worry – nothing fancy!) as well as a list of ingredients so you can get everything you’ll need on your next grocery store run. Then mark your calendars for Friday at 5:00pm and tune in here so you don’t miss a minute of the fun.
Rigatoni alla Napoletana
- 2 bags Afeltra rigatoni pasta or whatever pasta you like
- 1lb Pork shank meat
- 1lb Veal breast
- 1lb Pork belly
- 1/2 Red onion, peeled/chopped
- 3 Garlic cloves, minced
- 1/4 Bunch basil
- 1 Bay leaf
- 2 Cans of tomato filets (we like San Marzano Tomatoes)
- 1 Bottle of red wine (preferably from the Campania region of Italy)
- 2 Cups Parmigiano cheese
- Salt and pepper
This signature Terra recipe calls for pork shank, veal breast, and pork belly as the proteins, but don’t fret if you can’t find them! Three pounds of your favorite “braise-able” meat will work just fine. Bazzinotti says the best meats for braising are the heavily exercised cuts, such as those from the shoulder, leg, or rump of the animal. Chicken thighs are a great option, or you could use mushrooms to make the dish vegetarian.
Large sauce pot, pasta pot, strainer, tongs, wooden spoon, can opener, bottle opener, cutting board, and knives.