academia barilla  March 2008
   

Gourmet Pasta Dishes: Tagliatelle with cream of Walnuts, Hazelnuts, Pistachios, Olives and Prosciutto di Parma

Today we have another yummy pasta recipe from the Academia Barilla Culinary [...]

Today we have another yummy pasta recipe from the Academia Barilla Culinary School, an easy recipe for a delicious gourmet pasta, Tagliatelle with cream of walnuts, hazelnuts, pistachios, olives and prosciutto di Parma.

Academia Barilla recipes
Ref: The source of the image above is the already quoted Marianne Paquin’s cookbook “La cucina degli innamorati” (Lover’s Cuisine), edited by Fabbri Editori, and available at the Academia Barilla Gastronomic Library in Parma, Italy.

Ready to cook? Print this recipe or take the laptop with you to the kitchen, we are ready to go!

TAGLIATELLE WITH CREAM OF WALNUTS, HAZELNUTS, PISTACHIOS, OLIVES AND PROSCIUTTO DI PARMA
(serves 2)

INGREDIENTS

- 1/2 lb fresh tagliatelle
- 2 slices of Academia Barilla Prosciutto di Parma
- 4 walnuts
- 8 peeled hazelnuts
- 12 peeled pistachios
- 8 green olives (without the pit)
- 7 tablespoons of cream
- 2 tablespoons Academia Barilla Riviera Ligure DOP extra virgin olive oil
- salt and pepper to taste

PREPARATION

Preparation time – 10 minutes
Cooking time – 10 minutes

Chop the walnuts, hazelnuts, pistachios and olives together. Cut the slices of Academia Barilla Prosciutto di Parma into strips.

Stir the cream, Academia Barilla Riviera Ligure DOP extra virgin olive oil, mixture of chopped nuts, salt and pepper into the serving plate.

Cook the Tagliatelle in salted boiling water. When ready (check the cooking time on package), drain the pasta and pour it in the serving dish, stir gently and add the Academia Barilla Prosciutto di Parma strips. Serve immediately.

CHEF TIPS

Add a tablespoon of extra virgin olive oil in the cooking water so the pasta doesn’t stick together.

Tags: , , , , , , , ,

Leave a Reply