Another Recipes from The Garden Chefs Series: Farfalle al Prosciutto di Parma, featuring Chef Gabe Rosado

Another recipe from the cooking performances of the Barilla Italian Cooking Weekend, the special gourmet event presented by Barilla USA and Academia Barilla at The Garden Chefs Series, the gourmet show hosted every weekend at the Chicago Botanic Gardens.

After publishing two recipes prepared by Barilla USA Executive Chef Lorenzo Boni, this time Italian Food Lovers is proud to present one of the other top Garden Chefs who rocked the scene at the Regenstein Fruit & Vegetable Garden’s open-air amphitheater of the Chicago Botanic Garden: Chef Gabe Rosado from Trattoria Bacci.

Bacci’s Trattoria, the Italian gourmet restaurant nestled in the heart of historic Downtown Waukegan, IL, is really a place Italian food lovers shouldn’t miss when visiting the Great Lakes Naval Station in Waukegan, in the Great Chicago Area. You will find excellent online reviews about Bacci’s, such as this one posted by an happy customer in a review:

“The restaurant is very cozy with a bar and plenty of seats. The kitchen can be seen from the restaurant which adds to its charm. It’s very romantic and dimly lit which I absolutely love. Our server was very knowledgeable of wines and dish ingredients; this is not your average Italian joint by any means”.

Chef Gabe Rosado, Chef the Cuisine at Bacci’s, was one of the highlights of The Garden Chefs Series at the Chicago Botanic Garden, presenting an easy but yummy pasta recipe that we are happy to publish today on our blog: Farfalle al Prosciutto di Parma.

FARFALLE AL PROSCIUTTO DI PARMA
Recipe by Chef Gabe Rosado
(serves two)

INGREDIENTS

- 4 tablespoons Academia Barilla extra virgin olive oil
- 2 tablespoons salted butter
- 4 tablespoons Academia Barilla Prosciutto di Parma (minced)
- 1/4 cup halved ripe Academia Barilla cherry tomatoes
- 1 tablespoons minced shallots
- 1 1/2 tablespoons garlic
- 2 oz. white wine (dry)
- 2 tablespoons Italian parsley
- 5 large basil leaves chiffonade (roll the leaves together and finely cut across producing shredded basil)
- 2 oz. sliced Kalamata olives
- 3 oz. ground Academia Barilla Parmigiano-Reggiano
- 16 oz. Barilla Farfalle pasta (8 to 9 oz dry, al dente cooked)

PREPARATION

Heat large skillet over medium heat, adding Italian extra virgin olive oil and the minced Prosciutto di Parma. Sauté until prosciutto is lightly crisp.

Add butter, garlic, shallots, sauté until fragrant.

Add wine and deglaze pan.

Add tomato, parsley, parmesan cheese, Kalamata olives, salt and pepper to taste.

Toss with pasta, topping the dish with fresh basil chiffonade.

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Thanks Gabe for sharing your pasta recipe.

We suggest to all Italian food lovers that happen to be in the Great Chicago Area paying Bacci’s Trattoria, Chef de Cuisine Gabe Rosado and Executive Chef Robert Avila a visit, and discover more gourmet creativity in Italian food – here is the address to reach our friends in Waukegan:

Trattoria Bacci, 30 North Genesee, Downtown Waukegan (just south the Genesee Theatre), Illinois 60085.

Google Maps directions here below; if you need Bacci’s telephone number for reservations, dial 847-623-3121.
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