The word sedano means celery stalk, and this shape does bring to mind slender stalks of celery. Sedanini are North Italian Variation on Sedani, which are Neapolitan. They work very nicely with meat sauces, and are also a fine choice for timballi and other baked pasta dishes because they maintain some body even if they're very well cooked.
In terms of size, sedanini are about 1 1/4 inches long (3 cm), and 1/4-inch (6 mm) in diameter; the cooking time is about 12 minutes.
Substitutions: pennette rigate, pipette rigate, cavatelli.
A serving suggestion:
Sedanini Rigati Con Tacchino al Brandy -- Sedanini Rigati in a Turkey-Brandy Sauce
This will be perfect for an elegant festive meal, or, if you reduce the quantities, a romantic occasion. To serve four you'll need:
Trim away all traces of fat or gristle from the turkey breast and sauté it with half of the butter, sprinkling the brandy over it when the butter begins to crackle. When the meat is cooked let it cool, cut it into thin strips, and return it to the drippings in the pan.
Heat pasta water, salt it, and cook the sedanini. While they're cooking, reheat the turkey with the cream, seasoning the mixture to taste, and melt the remaining butter. Drain the pasta and season it with the melted butter and about half the cheese. Stir the turkey sauce into it, decorate with shaved truffles, and serve with more grated cheese on the side.
The wine? I'd go with a Chardonnay or a Sauvignon from Friuli.
More About Pasta Shapes
In terms of size, sedanini are about 1 1/4 inches long (3 cm), and 1/4-inch (6 mm) in diameter; the cooking time is about 12 minutes.
Substitutions: pennette rigate, pipette rigate, cavatelli.
A serving suggestion:
Sedanini Rigati Con Tacchino al Brandy -- Sedanini Rigati in a Turkey-Brandy Sauce
This will be perfect for an elegant festive meal, or, if you reduce the quantities, a romantic occasion. To serve four you'll need:
- 14 ounces (350 g) sedanini rigati
- 1 pound (400 g) turkey breast
- 1/2 cup (100 g) unsalted butter
- 1/4 cup cream
- 2 shots of brandy
- Salt to taste
- Freshly grated Parmigiano (about a cup)
- Thinly sliced black or white truffle to taste
Trim away all traces of fat or gristle from the turkey breast and sauté it with half of the butter, sprinkling the brandy over it when the butter begins to crackle. When the meat is cooked let it cool, cut it into thin strips, and return it to the drippings in the pan.
Heat pasta water, salt it, and cook the sedanini. While they're cooking, reheat the turkey with the cream, seasoning the mixture to taste, and melt the remaining butter. Drain the pasta and season it with the melted butter and about half the cheese. Stir the turkey sauce into it, decorate with shaved truffles, and serve with more grated cheese on the side.
The wine? I'd go with a Chardonnay or a Sauvignon from Friuli.
More About Pasta Shapes