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Pasquale Vari recipes

Carpaccio di pera e Prosciutto di Parma DOP, rucola e aceto balsamico di Modena IGP  

Pear carpaccio garnished with slices of Prosciutto de Parma DOP, arugula and balsamic vinegar of Modena IGP
Ingredients for 4 people

 * 125 ml (½ cup) Balsamic vinegar of Modena IGP
* 125 ml (½ cup) extra virgin olive oil
* 4 turns grounded black pepper
* 2 Bosc pears
* 12 slices Parma Prosciutto DOP, sliced ​​very thin
* 4 small handfuls of arugula   






Preparation

In a bowl mix the pepper with the balsamic vinegar.
Whisk while pouring in the extra virgin olive oil.
 
Wash the pears.
Cut the pears in half and remove the core with a melon baller.
Using a mandolin, slice the pears into lengthwise pieces.
 
Arrange the pear slices on the bottom of a flat plate.
Drizzle with the balsamic vinegar of Modena IGP vinaigrette.
Top with prosciutto slices and garnish with arugula.



Tortelli di Erbette con burro fuso e Parmigiano Reggiano DOP

Traditional stuffed pasta from the Emilia-Romagna region, drizzled with melted butter and sprinkled with Parmigiano Reggiano DOP
Ingredients for 4 people

For the stuffing:
* 200g of Ricotta
* 150g of green vegetable puree
(spinach, chard, and nettle) cooked
and drained
* 125 ml (½ cup) of grated Parmigiano Reggiano DOP
* 1 whole egg
* 1 pinch of nutmeg
* 1 pinch of ground black pepper 
* Fine salt to taste

For the fresh dough:
* 300g of all-purpose white flour
* 3 whole eggs
* 3 egg yolks
* 1 pinch of fine sa

Cooking and Dressing:
* 125 ml (½ cup) of melted butter
* 125 ml (½ cup) of grated Parmigiano Reggiano DOP
………………………………………………………………
Preparation

Mix all the ingredients for the stuffing together and set the mixture aside.

***

Sift the flour and use it to make a fountain.
Break the eggs and mix them with salt in the center of the fountain. Mix and knead for 5 minutes or until the dough is smooth and firm.
Wrap in plastic wrap and let sit for 10 minutes.
Roll out the dough using a dough sheeter.
 
Place small piles of stuffing on half of the pastry sheet, leaving 6cm spaces between each pile of stuffing.
Fold the dough in half to make small pockets, using a ravioli cutter to cut around the pockets to make squares.
 
Cook the tortelli in boiling salted water, drain and serve with melted butter and grated Parmigiano DOP.
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