Campanelle with Sun-Dried Tomatoes, Fava Beans, and Prosciutto di Parma in Marjoram Sauce
This lively pasta dish is great warm or cold. Serve it alone to highlight the flavors of spring fava beans and marjoram or make a full meal with a stuffed pepper alongside.
Ingredients:
- 7 lbs. Barilla® Campanelle
- 7 oz. sun-dried tomatoes, julienned
- 9 oz. fava beans, blanched, skinned
- 7 oz. prosciutto, diced
- 4 sprigs fresh marjoram, chopped
- 7 oz. Parmesan cheese, grated
- 2 cups extra-virgin olive oil
- 4 cups chicken stock
- 10 oz. unsalted butter
- As needed salt
- As needed pepper
- 24 baby bell peppers, cleaned and top sliced off
- 2 lb. fresh bread crumbs
- 7 oz. capers, drained
- 4 oz. black olive paste
- 4 tsp. fresh oregano
- 10 oz. Pecorino Toscano cheese, grated
- 2 cups extra-virgin olive oil
- As needed salt
- As needed pepper
Chef Recommended Cuts
- Campanelle
- Cellentani / Cavatappi
- Gemelli
YIELD: 24 SERVINGS
Instructions:
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
To make the pepper stuffing: Mix together the bread crumbs, olive paste, capers, pecorino, and oregano. Add olive oil to moisten. Stuff about 1/2 cup into each baby pepper. Pan-fry or grill the peppers to order until tender and warm through.
For each serving of pasta, to order: Heat 1 1/2 Tbsp. oil and saute about 1 oz. prosciutto, 1 oz. tomatoes, and a pinch of marjoram until prosciutto is crisp.
Add 2 to 3 Tbsp. stock, bring to a boil, and add 1 1/2 oz. fava beans and 1 Tbsp. butter. Heat to emulsify the sauce and season with salt and pepper.
Reheat 2 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to the sauce. Toss well.
Plate and garnish with additional Parmesan and marjoram. Serve with or without a stuffed pepper.
| Nutrition Facts | ||||||
Serving Size
1 serving (212g) |
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Amount Per Serving |
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Calories
590
Calories from Fat
270
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% Daily Value*
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Total Fat
30g
46%
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Saturated Fat
8g
40%
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Trans Fat
0g
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Cholesterol
30mg
10%
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Sodium
600mg
25%
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Total Carbohydrates
67g
22%
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Dietary Fiber
4g
16%
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Sugars
5g
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Protein
17g
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* Based on a 2000 calorie diet
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Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed “as needed” in the ingredient list, 1 tsp total is included in the analysis.
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