Skip to content

Masterclass Recipes – Emilia-Romanga – Pasquale Vari

Risotto con riso Delta del Po IGP con piselli e Prosciutto di Parma DOP

Risotto with Delta del Po IGP rice, peas and Prosciutto di Parma DOP

Ingredients for 4 people

1 Small onion
Unsalted butter – 60g or 4 tbsp.
Delta del Po IGP rice – 250 g or 1 c.
Hot water – 1.5 liters or 6 cups
Green peas – 75g or ½ cup
Prosciutto di Parma DOP – 6 slices
Grated Parmigiano Reggiano DOP – 100g or ½ cup
Slices of coppa piacentina – 4 slices


  1. Finely chop the onion.
  2. In a saucepan, sauté the onion with half the butter.
  3. Add the rice and cook for 2 minutes.
  4. Add a little of hot water.
  5. When the water is almost completely absorbed, add more water in small amounts as it is absorbed, while continually stirring the rice.
  6. This should last about 15 minutes, the time it takes for the rice to cook.
  7. When there are 2 minutes left, add the peas and the minced Prosciutto di Parma DOP
  8. At the end of the rice cooking time, remove from the heat and season with salt and pepper.
  9. Add the grated Parmigiano Reggiano DOP cheese and the rest of the butter.
  10. Dress each plate with a slice of sautéed coppa piacentina.

Passatelli di Parmigiano Regiano DOP et zucca in brodo di gallina

Passatelli with Parmigiano Reggiano DOP and squash in chicken broth

Ingredients for 6 people

Chicken broth – 1.5 liter (6 cups)
Grated Parmigiano Reggiano DOP – 100g (½ cup)
Unseasoned bread crumbs – 75g (1/3 cup)
Squash puree – 100g (½ cup)
Cornstarch – 5g (1 tbsp)
Eggs – 2 units
Ground nutmeg – 2 pinches


Start by mixing the Parmigiano Reggiano DOP, breadcrumbs, squash purée, nutmeg, cornstarch and eggs in a food processor.

Let the mixture rest for 30 minutes.

Heat the broth.

Mash the mixture using a potato masher and combine it with the passatelli into the broth. Cook for 2 minutes and drain.

Put the cooked passatelli in a deep plate and serve with broth.

Zabaglione with wine

Ingredients for 2 people

Wine (moscato, passito or marsala ) – 250 ml, 1 cup
4 Egg yokes
Sugar – 15 g, 1 tbsp


In a bowl mix the egg yolks, wine and sugar.
Whisk everything together for 45 seconds using a blender.
Continue whisking for the next 5 minutes using a double boiler to cook the zabaglione.
The zabaglione is ready when forms peaks that resemble whipped cream.
Serve immediately with fruit or cookies of your choice. |