Chef: Michele Bologna
Via Scutellari - Parma – Italy -
L’Angiol d’Or opened in 1960, fruit of the intuition of a group of friends including poets, writers, musicians, architects and fashion designers. It is located in the historical centers of Parma, in front of the highest bell tower that oversees the city and gives its name to the restaurant. L’angiol d’Oro acts as the gastronomical window of Parma, where the flavors and harmonies of this generous land can be sampled.
Ristorante Angiol d’Or Recipe
14 ounces Barilla Farfalle
½ cup dried porcini mushrooms (preferably from Borgotaro IGP)
¼ cup Italian extra virgin olive oil
1 shallot, peeled and chopped
½ cup (3.5 ounces) Prosciutto crudo di Parma, julienned
½ cup dry white wine
½ cup whipping cream
½ cup fresh ricotta cheese
1/8 teaspoon saffron
coarse sea salt & freshly ground pepper, to taste
1 slice Prosciutto crudo di Parma, sauteed for garnish
Parmigiano Reggiano cheese, grated for garnish
Bring a medium size pot of salted water to a boil, remove from heat and add dried mushrooms to soak for 30 minutes. Drain and slice.
Heat olive oil in a sauté pan, add shallot and prosciutto. Add wine and allow to evaporate. Add whipping cream, ricotta cheese, saffron and porcini mushrooms. Stir over medium heat until a sauce forms.
Meanwhile, cook Farfalle according to package instructions, drain and add to sauté pan. Mix well and serve with grated Parmigiano Reggiano cheese and prosciutto slice.
Serves 4
