Farfalle With Pignole Prosciutto And Spinach Food

EGG RIBBON SOUP WITH SHRIMP AND SPINACH

Steps:

• Bring broth to a boil in a medium saucepan. Add shrimp to soup and bring back to a boil. Add spinach and bring back to a simmer.
• Pour beaten eggs into soup in a steady stream; eggs will curdle into ribbon shaped strands. Season to taste with salt and pepper and remove saucepan from heat. Immediately ladle into soup bowls and drizzle a few drops of sesame or chili oil or chili paste into your soup. Add drops of lime juice if you wish.

FARFALLE PASTA WITH SLOW ROASTED TOMATO COMPOTE

Steps:

• Julienne the roasted tomatoes. Add the olives, garlic, capers, vinegar and basil. Toss tomato mixture with pasta.
• Preheat oven to 250 degrees F.
• Toss all ingredients in a large bowl. Arrange tomatoes, cut-side up, on an oiled cookie sheet. Roast in oven for 3 1/2 hours or until tomatoes have reduced in size by 1/2.

BAKED FARFALLE WITH PROSCIUTTO AND MUSHROOMS

Steps:

• In a large skillet, heat the oil over medium-high heat and saute the prosciutto until golden, about 5 minutes.
• Add the onion, garlic, mushrooms, basil, pepper and salt.
• Saute until the mushrooms are golden, about 8 minutes.
• Add the wine and boil until almost no liquid remains, about 1 minute.
• Add the tomatoes, breaking up with a spoon.
• Stir in the tomato paste and bring to a boil.
• Reduce the heat and simmer for 20 minutes.
• Add the cream and simmer until thickened, about 5 minutes.
• In a large saucepan of boiling salted water, cook the farfalle until tender but firm, about 10 minutes.
• Drain and return to the pot.
• Add the sauce and parsley and toss to coat.
• Transfer to a 10-cup oval baking dish.
• Sprinkle with the Parmesan cheese.
• Bake in a 375 degree F oven until bubbly, about 30 minutes.

FARFALLE WITH FONTINA, TASSO HAM, AND BABY SPINACH

Steps:

• Bring 6 quarts of salted water to a boil; add in pasta; cook, stirring occasionally 9-10 minutes until al dente; drain and set aside.
• Preheat the broiler; set out 6 individual heatproof bowls, or a larger heatproof serving bowl.
• In a large saucepan, heat the olive oil over medium-high heat until almost smoking; add in the shallots; stir/saute until translucent, about 1 minute.
• Add in the cream and bring to a boil; stir and reduce 3-4 minutes until slightly thickened.
• Add in the cheese; stir until smooth; the sauce will be thick.
• Stir in the spinach and ham and remove from the heat.
• Add in the cooked pasta; toss until lightly coated; season to taste with salt and pepper.
• Divide among the smaller bowls or pour into the serving bowl; place under the broiler for 2-3 minutes until golden brown.

FARFALLE WITH PROSCIUTTO, SPINACH, PINE NUTS AND RAISINS

Steps:

• Plump raisins by soaking in boiling water (off the heat), about 10 minutes, then drain.
• Heat oil in large skillet over medium heat. Add garlic and cook,stirring, for 1 minute. Add spinach and cook, stirring for about 2 minutes or until just wilted.
• Cook Farfalle as directed on package and drain. Toss with pine nuts, raisins, garlic, spinach and prosciutto. Add parmesan cheese. Add salt and pepper to taste.