academia barilla  January 2008
   

Gourmet Recipes: Passatelli with Prosciutto, Rucola, Cherry Tomatoes and Eggplants

Last week we blogged about the Marco Polo Foundation and the culinary [...]

Last week we blogged about the Marco Polo Foundation and the culinary school’s exchange program that allowed a dozen US students to spend 2 weeks at the Academia Barilla Culinary School in Parma, Italy.

Today we want to share with you one of the gourmet recipes the students have been challenged to prepare under the guidance of Academia Barilla Executive Chef Nicola Bindini: Passatelli pasta with prosciutto, rucola, cherry tomatoes and eggplants.

Academia Barilla and Marco Polo Foundation

Ready? Let’s go to the kitchen!

PASSATELLI PASTA WITH PROSCIUTTO, RUCOLA, CHERRY TOMATOES AND EGGPLANTS
(a recipe prepared by the Marco Polo students at the Academia Barilla Culinary School)

INGREDIENTS:

For the Passatelli pasta:

- 10.58 oz. breadcrumbs
- 7.05 oz. Academia Barilla Parmigiano Reggiano cheese, grated
- 3.53 oz. Prosciutto di Parma
- 1.41 oz. white flour
- 6 eggs

For the sauce:

- rucola (arucola), 3 bunches
- 1 medium size eggplant
- 3.53 oz. Academia Barilla Cherry tomatoes
- 1.41 oz. peeled almonds
- 1.76 oz. Academia Barilla Parmigiano Reggiano, slivered
- Academia Barilla 100% Italiano Extra Virgin Olive Oil, to taste
- garlic cloves, to taste

PREPARATION
(preparation time 15’)

- Finely mince the prosciutto in order to avoid the meat from sticking in the holes of the utensil for the passatelli.

- Add the minced prosciutto to the other ingredients for the passatelli, and mix them together. Then form the mixture into balls, cover them with wrapper and leave in the fridge.

- Clean the vegetables, cut the tomatoes and take away the seeds. Cut the eggplant into small cubes and brown in a pan with olive oil.

- Put in a blender the rucola, the almonds, the parmigiano, the garlic and the extra virgin olive oil. Mix until creamy.

- Mix the cherry tomatoes with the eggplant and cook the passatelli in salted water or broth.

- Drain and season in a pan with the vegetables and the rucola pesto. Put into dishes and serve.

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