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

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

FSD Resources