Barilla America Chef Yury Krasilovsky improvised these clever savory parfaits that are perfect for parties and receptions. Use any attractive glasses or small bowls to show the colorful layers. For passed hors d’oeuvres, use 1-ounce shot glasses.
Cook the Barilla® pasta for 1 minute less than 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.
Toss the cauliflower with oil and season with salt and pepper. Spread on a sheet pan and roast at 375 degrees until browned and slightly charred. Set aside to cool.
Stir together the ricotta and yogurt and season with salt and pepper.
In a large bowl, combine the pasta, cauliflower, tomatoes, garlic, pine nuts, lemon juice, extra-virgin olive oil, and 3/4 of the herbs. Season with salt and pepper.
Layer 4-ounce glasses with 1 oz. pasta salad, a 2-tsp. dollop of ricotta, 1 oz. salad, another dollop of ricotta, 1 oz. salad, then garnish with Parmesan, romano, and the remaining herbs.
- 1 lb. Barilla Ditalini
- Olive oil
- 3 cups small cauliflower florets
- Salt and pepper
- 8 oz. ricotta cheese
- 8 oz. plain 2% Greek yogurt
- 1 lb. multicolored cherry tomatoes, quartered
- 4 cloves garlic, thinly sliced and fried
- 1/2 cup pine nuts, toasted
- 1/2 cup small purple basil leaves
- 1/4 cup lemon thyme leaves
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- 1/4 cup shredded Parmigiano-Reggiano
- 1/4 cup shredded pecorino Romano
Chef Recommended Cuts
This information is per serving.
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.