VODKA MILK DRINKS RECIPES

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COCONUT MILK RECIPES - BBC GOOD FOOD



Coconut milk recipes - BBC Good Food image

Creamy canned coconut milk is a great storecupboard ingredient to cook with. Use it in bakes and desserts, or to cool and mellow spicy curries.

Provided by Good Food team

Number Of Ingredients 1

RIGATONI VODKA | TOP CHEF ANTONIA LOFASO | RECIPE ...



Rigatoni Vodka | Top Chef Antonia Lofaso | Recipe ... image

Top Chef Antonia Lofaso shares one of the most popular dishes at Scopa in LA, a creamy, perfectly spiced pasta with vodka sauce topped with fresh ricotta.

Provided by Top Chef Antonia Lofaso

Number Of Ingredients 18

2 cloves garlic
Kosher salt
1 pound fresh rigatoni or your favorite fresh pasta
2 tablespoons butter
2 teaspoons chili flakes
1 cup sliced cherry tomatoes
1 teaspoon sugar
1 ½ cups marinara sauce
1 cup heavy cream
¼ cup vodka
¼ cup freshly grated Parmigiano-Reggiano
8 large basil leaves
torn
Leaves from 3 sprigs of Italian parsley
torn
1 teaspoon extra-virgin olive oil
4 tablespoons fresh ricotta
Pinch of Maldon salt

Steps:

  • Bring 2 quarts of water to a boil in a 4-quart saucepan
  • Meanwhile, blanch the garlic by covering it with cold water in a very small saucepan
  • Bring the water to a boil and drain as soon as it boils
  • Repeat
  • Transfer the cloves to a plate and refrigerate
  • When cold, thinly slice them (a mandoline is helpful here) and set aside
  • Season the boiling water with about 1 tablespoon kosher salt
  • Add the pasta and cook, stirring as needed, until quite al dente, 6 to 8 minutes
  • Meanwhile, make the sauce
  • Melt the butter in a large pan over medium heat
  • Add the blanched, sliced garlic and chili flakes and sweat, stirring often, without letting the garlic get any color
  • Stir in the tomatoes, sugar and 2 teaspoons kosher salt, then add the marinara sauce, cream and vodka
  • Bring to a simmer, stirring occasionally
  • Drain the pasta, reserving about ¼ cup of the pasta water
  • Add the pasta to the sauce and cook for 3 to 5 minutes over medium heat
  • Be sure to stir as needed so that the pasta does not catch on the bottom of the pan; add some of the pasta water to thin the sauce, if needed
  • When the sauce has come together and the pasta is tender, remove from the heat, add the Parm and stir gently until completely combined
  • Taste for salt, adding more, if needed
  • Right before serving, stir in the basil, parsley and olive oil
  • Top with the ricotta and a pinch of Maldon salt

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