Cibo E Beve’s Rigatoni Gorgonzola
Written by Ashley Brechtel
Nothing beats a dining experience where you can actually see where your food is prepared. That’s exactly what you’ll get at Cibo E Beve (pronounced chee-boh, bevay). With an antipasta bar, wood-burning oven and a large chef’s table placed in front of the open-air kitchen, you’ll feel like you’re at a friend’s house near the Almalfi Coast of Italy instead of the bustling city of Atlanta.
With more than 20 years of experience, Chef Linda Harrell is a pro at creating authentic yet modern Italian dishes using a mix of seasonally, locally grown products and imported specialty items straight from Italy.
Aside from great Italian fare, Cibo E Beve also features a unique hand-crafted bar with homemade syrups, sodas and a collection of Italian and American wines. It’s no wonder Cibo E Beve is Italian for food and drink. If you’d like to bring a little Italian into your own kitchen, here’s a recipe that is magnifico!
Cibo E Beve Rigatoni Gorgonzola
1/2 cup (1 stick) butter
1 small onion, finely chopped
1 1/2 cups (5 ounces) coarsely chopped, shelled, unsalted pistachios
2 quarts heavy whipping cream
2 pounds rigatoni
6 ounces Gorgonzola cheese (preferably dolce), cut into small pieces
Salt and freshly ground pepper
In a large pan on low heat, melt butter. Add onions and let simmer until they just begin to caramelize. Add pistachios and cook, stirring frequently, for 3 to 4 minutes. Add cream, increase to medium heat, and cook until it becomes thicker in consistency and is reduced by 30 percent to 40 percent.
Meanwhile, prepare rigatoni according to package directions. When pasta is ready, drain well and set aside. Whisk Gorgonzola into cream sauce. Season to taste with salt and pepper. Gradually add pasta into sauce and stir to combine, using just enough pasta to coat well with sauce. Serve immediately.
For more information, please visit Cibo E Beve.