Here at the Kenmore Live Studio former Top Chef America judge Mario Rizzotti of Academia Barilla demonstrates how to prepare passatelli pasta with prosciutto, rucola, cherry tomatoes and eggplants, with the help of Chef Rodolfo Hernandez of Antico Forno. Watch to learn how to prepare a delicious authentic Italian dish from two authentic Italians! Click the "Like" button to become our fan at www.facebook.com to see the rest of the show and find other recipe videos, full shows, and more. Recipe: Passatelli pasta with prosciutto, rucola, cherry tomatoes and eggplants Chef: Rodolfo Hernandez Ingredients (passatelli pasta): ⅝ lb breadcrumbs 7 oz grated Parmigiano Reggiano cheese 2 ½ oz Prosciutto di Parma 1 oz all-purpose flour 4 eggs Ingredients (Sauce): 3 bunches arugula 1 eggplant, medium 3 ½ oz cherry tomatoes 1 ¾ oz almonds 3 oz Parmigiano Reggiano cheese, sliced 2 ½ tablespoons Academia Barilla 100% Italian Extra Virgin Olive Oil 1 clove of garlic Method: (15 minutes preparation + 15 minutes cooking) Finely mince the prosciutto in order to avoid the meat from sticking in the holes of the utensil for the passatelli. Add the minced prosciutto to the other ingredients for the passatelli, and mix them together. Then form the mixture into balls, cover them with wrapper and leave in the fridge. Clean the vegetables, cut the tomatoes and take away the seeds. Cut the eggplant into small cubes and brown in a pan with olive oil. Put in a blender the rucola, the almonds, the ...
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