Recipes

Rigattoni à la forest

300 g Klas rigattoni

200 g sliced KLAS mushrooms

60 g butter

2 tablespoons oil

1dl light Sarajevo beer

6 peeled tomatoes

1 yellow pepper

1 onion

30 g grinded parmesan

1 garlic clove

Extra virgin olive oil

Salt and pepper

Wash the pepper and cut it in cubes. Cut the onion and garlic and fry it on the mixture of oil and butter. Add the pepper cubes and mushrooms and mix it all together. Mix again, fry for a few minutes and pour it with Sarajevo Beer, and let it evaporate. Add crushed peeled tomatoes, season it with a pinch of salt and grinded pepper, and cook on medium heat for 20 minutes. In the meantime, cook Klas rigattoni. Mix it all together, put it in an oiled pan, sprinkle with parmesan and put it in a heated oven and bake on 180°C degrees until golden crust forms on the top. Take it out of the oven and serve.

Enjoy your meal!

Tips & trips

Cooking test

Well cooked pasta may take up to 20 minutes of cooking without breaking, and the water that was used for cooking should not be muddy or sticky.

Draining

When draining, it is recommended to leave a little amount of water the pasta was cooked in so as to dilute thick sauces. After draining, pasta may be mixed with the sauce, seasoned and served on the plates. It is recommended to use warmed plates.

Food and health

Brassica vegetables, such as broccoli, cabbage, cauliflower and kale contain glucosinolates. These are constituents of Brassica vegetables which are metabolized in the body to become substances known as isothiocyanates. These substances are thought to reduce the risk of some cancers. However, boiling such vegetables severely impairs their potential health benefits.

New UK study reports that boiling the vegetables for 30 minutes reduced levels of glucosinolates by 58% to 77%. Steaming, stir frying or microwaving the vegetables has a negligible effect on levels of glucosinolates. Storing vegetables at ambient or refrigeration temperatures results in minor losses of glucosinolates. Freezing has a more severe impact, due to the thawing process.

Therefore, it is better to cook broccoli, cabbage, cauliflower and kale as short as possible (30 minutes seems a long time to boil vegetables), whilst cabbage and cauliflower may be consumed raw!

Reference: Food Chemistry and Toxicology