Former Top Chef America judge Mario Rizzotti of Academia Barilla shares a recipe for passatelli pasta with prosciutto, rucola, cherry tomatoes and eggplants.
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preparation
preparation Time15 mins
cook Time
15 mins
servings
2
calories
1897 per serving
ingredients
- passatelli pasta below
- 5/8 pounds breadcrumbs
- 7 ounces grated Parmigiano Reggiano cheese
- 2-1/2 ounces Prosciutto di Parma
- 1 ounces all-purpose flour
- 4 eggs
- Sauce below
- 3 bunches arugula
- 1 medium eggplant
- 3-1/2 ounces cherry tomatoes
- 1-3/4 ounces almonds
- 3 ounces Parmigiano Reggiano cheese, sliced
- 2-1/2 tablespoons Academia Barilla 100% Italian Extra Virgin Olive Oil
- 1 clove of garlic
directions
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.
