Pasta Workshop with Garofalo

The other day I was invited to participate to a culinary workshop with Garofalo pasta, led by Edda from Un Déjeuner de Soleil. Edda had prepared two Italian recipes with delicious products coming straight from Italy (scamorza, burrata, black olives, …). The first recipe was a pasta omelette, the second a pasta salad. As the picnics period is over, I will share with you the recipe best suited to these days, the omelet (sort of gratin).

The Ingredients (for 4 people)

– 200 gr of pasta Garofalo long format (spaghetti, fusilli, lunghi)
– 5 eggs
– 60 gr of Napoli salami
– 60 gr of smoked scamorza or provolone piccante
– 50 gr of butter and a little butter for the ramekins
– 40 gr of buffala ricotta or mozzarella Fiordilatte
– 40 gr of grated parmigiano or grana
– Oregano, salt and pepper
– Rucola

The Recipe

  1. Preheat oven to 180 °(T 7). Boil a large amount of water and add salt. Meanwhile, whisk the eggs with the salt, pepper and parmesan. Cut the scamorza, salami and mozzarella into cubes. 
  2. Cook pasta for the time indicated on the package, substracting 1 minute. Drain and place in a large bowl and season with butter. Mix quickly. Pour the eggs and mix.
  3. Butter the ramekins (8 cm in diameter or use a round bigger one of 20 cm), remove half of the pasta with a fork and place in nests in the ramekins. 
  4. Arrange the salami, mozzarella and scamorza inside. Sprinkle with salt and a pinch of oregano. Cover with remaining pasta.Add a little butter on the surface.  
  5. Cover with foil and bake for 5 minutes (10 if the mold is large). Remove foil and bake another 5 minutes to brown. Unmold, serve warm with a rocket salad.
tomates cerise, chapelure et pecorino / cherry tomatoes, breadcrumbs, and pecorino
marinade pour la salade de pâtes / marinade for the pasta salad
omelette de pâtes / pasta omelet
salade de pâtes / pasta salad
gelée au citron d’Edda / Edda’s lemon jelly
délicieux gâteau au chocolat, noisettes et fleur d’oranger / delicious chocolate cake, nuts and orange blossom


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