Barilla® Campanelle With Sun-Dried Tomatoes, Fava Beans, And Prosciutto Di Parma In Marjoram Sauce

2014-09-05
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

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.

Recipe provided by Chef Mauro Mafrici at PELAGO Ristorante.

Ingredients

  • 7 lbs. Barilla® Campanelle
  • 7 oz. julienned sun-dried tomatoes
  • 9 oz. blanched, skinned fava beans
  • 7 oz. diced prosciutto
  • 4 sprigs chopped fresh marjoram
  • 7 oz. grated Parmesan cheese
  • 2 cups extra-virgin olive oil
  • 4 cups chicken stock
  • 10 oz. unsalted butter
  • As needed salt
  • As needed pepper
  • 24 baby cleaned and top sliced off bell peppers
  • 2 lb. fresh bread crumbs
  • 7 oz. drained capers
  • 4 oz. black olive paste
  • 4 tsp. fresh oregano
  • 10 oz. grated Pecorino Toscano cheese
  • 2 cups extra-virgin olive oil
  • As needed salt
  • As needed pepper

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Reheat 2 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to the sauce. Toss well.

Step 6

Plate and garnish with additional Parmesan and marjoram. Serve with or without a stuffed pepper.

Recipe Type: , , Tags: ,
Chef Recommended Cuts
  • Campanelle
  • Cellentani / Cavatappi
  • Gemelli
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 590
Calories from Fat 270
% Daily Value*
Total Fat 30g
46%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 600mg
25%
Total Carbohydrate 67g
22%
Dietary Fiber 4g
16%
Sugars 5g
Protein 17g
34%

Vitamin A 8%
Vitamin C 45%
Calcium 10%
Iron 20%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
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.