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Shopping ListRecipe: Mezzi Rigatoni with Prosciutto di Parma and Parmigiano Filling
Ingredients for 4 people
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- 1/2 box Barilla Mezzi Rigatoni
- 1 cup Heavy Cream (May Substitute Half And Half)
- 3/4 cup Parmigiano Reggiano Cheese Grated
- 1 1/2 ounce Barilla Prosciutto Di Parma Dop
- 1 teaspoon Fresh Chive Chopped
- 1 package Small Paper Liner
Le Ricette
Mezzi Rigatoni with Prosciutto di Parma and Parmigiano Filling
PREPARATION TIME
0 min
0 min
Ingredients for 4 people
1/2 box Barilla Mezzi Rigatoni
1 cup Heavy Cream (May Substitute Half And Half)
3/4 cup Parmigiano Reggiano Cheese Grated
1 1/2 ounce Barilla Prosciutto Di Parma Dop
1 teaspoon Fresh Chive Chopped
1 package Small Paper Liner
Ingredients
Mezzi Rigatoni
Try Barilla Classic Blue Box's Mezzi Rigatoni. This smaller type of Rigatoni is great for chunkier sauces, as well as many baked casserole dishes.
Try Barilla Classic Blue Box's Mezzi Rigatoni. This smaller type of Rigatoni is great for chunkier sauces, as well as many baked casserole dishes.
Preparation 0 minutes preparation + 0 minutes cooking
bring a pot of water to a full boil. add salt to taste.
add pasta and cook 10 minutes. drain well and place pasta on a large sheet pan.
drizzle with a little olive oil and let cool.
prosciutto di parma e parmigiano filling: bring heavy cream to a boil in a medium sauce pan.
add parmigiano cheese and simmer one minute or until cheese is melted.
add black pepper to taste and refrigerate 15-20 minutes, or until cool.
grind prosciutto very fine with a food grinder or chop finely with a knife. add to filling.
fill a pastry bag with mixture and fill each rigatoni piece.
place each rigatoni in a miniature paper liner. garnish with chopped chives.
Prodotti tipici (1)
The history of Prosciutto di Parma dates back to the Roman period. Parma was located at the heart of the Cisalpine Gaul, a province of the Roman Republic. In De ...
Tags: Spring, Summer, Autumn, Winter, Meat and sausages
Products (1)
Try Barilla Classic Blue Box's Mezzi Rigatoni. This smaller type of Rigatoni is great for chunkier sauces, as well as many baked casserole dishes.
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