Simple and easy to prepare, Pasta in Bianco (or white pasta) is known throughout Italy as a comfort food that’s typically made at home. The most common recipe is made with pasta, butter, and grated Parmigiano Reggiano.
Portrait Milano’s 10_11 restaurant located in Milan, Italy is one restaurant that has adapted the standard recipe to make it a signature dish on their menu. Owned by the Ferragamo family, the Lungarno Collection recently expanded their award-winning Portrait Collection series with a new flagship location in Milan that includes 10_11, a bar, restaurant, garden, and portico blend that emphasizes the imposing architecture of the former seminary through precious and sophisticated details.
The restaurant features Northern Italian-inspired cuisine served all day, with a full menu at breakfast, lunch, and dinner, as well as a serious cocktail program in the bar. At lunch and dinner, pasta in bianco is listed as a signature dish amid the more ornate and sophisticated options, which include creative pastas and mains that span seafood, meat, and vegetarian offerings.
Below is 10_11’s Pasta in Bianco recipe that can be made at home. This version features a clever way to put Parmigiano Reggiano rinds to use rather than throwing them away: grate the rinds, which then get infused in a broth that adds a creaminess to the dish.
Pasta in Bianco
4
servings3
minutes20
minutesIngredients
2 lbs 2 36-month aged Parmigiano Reggiano DOP rind
8 cups 8 water
12 oz. 12 Fusilloni Rigati with egg white No. 19 by Pietro Massi (or an artisanal brand of dry fusilloni)
Directions
- Grate all of the Parmigiano Reggiano rinds (preferably with a food processor).
- Bring 8 cups of water to boil and then set aside.
- Add the grated Parmagiano Reggiano rinds and let infuse for an hour, letting it cool.
- Filter the Parmigiano broth and refrigerate for at least 2 hours. Reserve the pieces of the rind, which will be used to make crispy bits.
- After refrigerating the broth, remove the fatty layer on the surface, setting it aside in a small bowl.
- Filter the broth into a pan using a cheesecloth-lined sieve.
- Return the pan to the stovetop and bring the broth to a boil.
- Add the pasta and cook over medium heat for 14 minutes or until al dente.
- Drain the pasta and stir in the fatty layer that you set aside.
- Garnish with the Parmigiano bits from the bottom of the pan.
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