Buccatini Con Pangrattato

Serves: 
8

Buccatini is a thick, spaghetti-like pasta with a hole running through the center. Here it's tossed with pangrattato, an Italian pasta topping of breadcrumbs fried in garlic oil, with tomatoes.

Ingredients

12 cups day-old bread, diced
1⁄3 cup butter
1⁄4 cup basil, chopped
4 tsp. Italian parsley, chopped
4 tsp. sage, chopped
1 tsp. marjoram, chopped
24 garlic cloves, roasted
3 tbsp. butter
1 cup sundried tomatoes, chopped
4 cups tri-color cherry tomatoes
2 tbsp. olive oil
2 lb. buccatini, cooked al dente
4 oz. parmesan, shaved

Steps

1. Spread bread on sheet pans and toast slowly in a 275° F oven until dry, but not browned. Cool; transfer to a food processor and grind into fine crumbs.

2. In a skillet over medium-high heat, toast bread crumbs in hot butter, stirring often, until golden brown. Add fresh herbs and generously season with salt and pepper. Reserve.

3. In a skillet over medium-high heat, sauté garlic in butter until golden brown. Reduce heat to low and add sundried and cherry tomatoes; sauté lightly without browning. Add 4 cups of reserved bread crumbs and warm through. Finish with olive oil and season to taste. Add hot pasta and toss to coat. Garnish with shaved parmesan and extra bread crumbs, if desired.

Source: Recipe from Chef Walter Pisano

More From FoodService Director

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

Ideas and Innovation
earth

When putting together our surveys, FoodService Director’s editors tend to ask operators about big trends that we’re seeing throughout the industry. For the November "Besties" issue , we asked readers to share the best ways they’re menuing things like plant-based dishes, trending international cuisines and creative DIY options.

Great responses flooded in from across the country, and it was tough to narrow down which would make it into the cover story. A few even came in after the piece was finished. Laura Thompson, resident district manager for Aramark at James Madison University,...

FSD Resources