Recipe courtesy of Chef Tish Rodgers
3 lbs Barilla Rigtoni Pasta
1 lb speck, thinly sliced
2 lbs cherry heirloom tomato
16 oz sauvignon blanc white wine
12 oz whole heirloom tomato, halved
3 oz extra virgin olive oil
- Prepare 2 cups of chicken stock by adding two lemons and simmer for 1 hour. The stock will reduce by 2oz.
- Preheat oven to 350 degrees Fahrenheit and prepare the grill. Cut the onion into quarters and toss with 1 oz of salt and pepper.
- Place the onions on the grill and char grill on all sides. Roast for an additional 10 minutes or until soft.
- Juienne and dice thinly sliced speck into a lightly coated saute pan, cook until crispy. Remove from pan and set aside.
- Prep the shrimp and toss in salt, pepper, and smoked paprika. Set aside and refrigerate.
- Prepare the tomatoes by cutting the tomatoes in half and the whole tomatoes in quarters, toss in olive oil, salt and peppr and place in the oven until blistered about 15 minutes.
- Make the Soubise. Place the chargrilled onion, heavy cream, butter, ube, and 4 oz of lemon chicken stock into the vita-mix. Blend until smooth and creamy.
- Cook the rigatoni in salted and boiling water for 12 minutes.
- Grill the shrimp for 3 minutes on each side.
- Pour the white wine into a sauce pan and bring to a simmer. Add 8 oz of parmesan cheese and and cook for 1 minute.
- Add the soubise and stir until creamy. Add the remaining parmesan and cook for an additional 30 seconds. Add the cooked rigatoni with crispy speck and combine.
- Assemble the pasta.
- Plate the pasta and top with tomatoes and shrimp.
- Garnish with mache and serve.
