Stuffed Rigatoni with Broccoletti served with Provolone Sauce

Serves 4 / Preparation Time 40 minutes

• 48 Rigatoni noodles (cook a few extra in case of breakage)
• 2 heads Broccoletti (30 ounces), remove stems, saving florets only
• 6 Tbsp Grated Parmesan cheese
• 9 tsp Unsalted butter
• 2 tsp Shallots, finely chopped
• 2 Egg Yolks
• Panko Bread Crumbs
• Vegetable Oil
• Salt

Ingredients for Provolone Sauce

• 1 C Heavy Cream
• 1 C Grated Provolone Cheese, Aged
• 1 Egg Yolk

To  Prepare Rigatoni

Preheat oven to 450. Bring water and 2 tablespoons of salt to a boil in a medium stock pot. When water reaches the boiling point, add the rigatoni noodles, and cook for 12 minutes. Remove from the water and drain using a colander. Run under cold tap water. Then place the collander in a larger bowl of ice water, allowing rigatoni to be immersed in the cold water. Set aside.

In a separate stock pot, bring the salted water to a boil and add the broccoli florets. Cook for 4 minutes and drain using a colander. Push down on the vegetables, using your hand or a spoon to extract water. Place the cooked broccoli in a blender or food processor. Add 2 tablespoons of Parmesan cheese and 2 egg yolks and puree. Pour contents into a pastry bag. Take the cooked rigatoni noodles and stuff each with broccoli filling. Set aside.

Dip Rigatoni in flour, egg wash and Panko bread crumbs that have been passed in a tamis. Sift bread crumbs occasionally to prevent lumping.

In a large frying pan, melt one teaspoon of butter and place stuffed rigatoni in a single layer at the bottom of the pan. Top with 1 teaspoon melted butter and 1 tablespoon cheese. Place pan in preheated oven for 3 minutes or until golden brown.

To Prepare Provolone Sauce

Mix all ingredients for Provolone Sauce, adding salt and pepper to taste. Cook in pot over low heat until cheese is melted, careful not to boil. Keep warm and set aside.

To Serve

Place rigatoni on platter and top with provolone sauce.

About Bebo Trattoria da Roberto Donna

Bebo Trattoria da Roberto Donna fulfills internationally renowned and Iron Chef, Roberto Donna's, vision of bringing an Italian family dining experience (Trattoria) to the table by offering a simple menu of quality products at an affordable price.  Chef Donna's newest restaurant, named after his childhood nickname, Bebo, affords guests a more casual atmosphere and dining experience as compared to that of Galileo in DC, while maintaining the authenticity and excellence of Italian cuisine that Chef Donna is famed for.