@barilla
barillaIndulge in the perfect balance of flavours with this rigatoni dish. It’s fresh, satisfying and perfect for scarpetta to mop of every last drop of the sauce! Ingredients: 2 organic Sicilian lemons 320g Barilla Bronzo Mezzi Rigatoni 80g Culatello raw ham, thinly sliced into 3mm ribbons 150g white cream 150g grated parmesan cheese 60g butter 2 tsp crushed pink peppercorns, or to taste Method: 1. Peel and segment the lemons, discarding the white pith, membrane and pips. 2. Roughly chop the peel and flesh and tip into a pan. 3. Add 150ml water and bring to a simmer. 4. Cook over a gentle heat for 15 minutes until the peel is tender. 5. Tip into a blender, blitz to a smooth puree and set aside. 6. Bring a pot of salted water to a boil and cook the Rigatoni according to packet instructions, until al dente. 7. Drain, reserving 150ml cooking water. 8. Heat a skillet until medium hot. Add the Culatello ham and fry until crispy and golden. Remove from the pan, discarding any fat. 9. Pour the cream into a small saucepan and add 100g grated parmesan. Place over a low heat and warm through, stirring occasionally until hot through and smooth. 10. Heat a sauté pan until medium hot. Add the butter and when it’s foaming, whisk in the lemon puree and heat until bubbling. 11. Add the drained pasta, the last 50g of parmesan and enough cooking water to create a sauce. 12. Season to taste with salt and crushed pink peppercorns. 13. Divide between serving plates, spoon the warm parmesan cream over the top and finish with the crispy Culatello ham. #BarillaAlBronzo the pasta that does #Scarpetta
On the profile · Jun 2, 2025