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Passatelli with prosciutto, arugula, cherry tomatoes and eggplant

di Academia Barilla

Passatelli with prosciutto, arugula, cherry tomatoes and eggplant
30 minutes


First course

Ingredients for 4 people

For pasta:
2 cups breadcrumbs
2 cups grated Parmigiano Reggiano
2 ½ ounces Prosciutto di Parma
¼ cup flour
4 eggs
 For sauce:
3 bunches arugula
1 medium eggplant
¼ pound cherry tomatoes
½ cup almonds
3 ounces shaved Parmigiano Reggiano
2 ½ tablespoons Academia Barilla 100% Italian Extra Virgin Olive Oil
1 clove garlic

Preparation 15 minutes preparation + 15 minutes cooking
1. Finely mince the prosciutto to prevent it from sticking in the holes of the tool used for the passatelli

2. Add the minced prosciutto to the other ingredients for the passatelli, mixing well to combine all ingredients evenly

3. Divide into several pieces, wrap in plastic wrap and allow to rest in the refrigerator for about an hour

4. Clean, peel and cut the eggplant into cubes

5. Clean and cut the tomatoes, removing seeds

6. Heat 1 tablespoon of oil in a pan over medium heat

7. Add the cubed eggplant and sauté until tender

8. Add the tomatoes and cook for 5 minutes

9. Rinse the arugula, remove skin from almonds and place in a blender with the Parmigiano, peeled garlic and the rest of the oil

10. Blend until creamy

11. Bring a pot of salted water to a boil

12. After it has rested, press the dough through a ricer using the disk with the largest holes to form pasta about as long as a finger

13. Drop directly into boiling water

14. Boil the passatelli for 4 minutes, until they float to the top

15. Toss with vegetables and sauce, mixing well, before serving