Linguine Alla Chitarra With Leeks And Crispy Prosciutto Food

SPAGHETTI ALLA CHITARRA CON POMODORO

Steps:

• Set the rollers of a hand-crank or electric pasta machine at their widest opening. Unwrap dough; flatten with the palms of your hands and run it once through the machine. Fold the dough in thirds like a letter and run through the machine again. Repeat this step two or three times, until the dough is smooth and elastic.
• Change the rollers of the pasta machine to the next decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until it is about 1/8-inch thick.
• Place a chitarra on work surface and lay pasta sheet over chittara. Using a rolling pin, press down on pasta sheets to cut into strands; set aside.
• Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, 2 to 3 minutes.
• Meanwhile, in a large saucepan, heat olive oil over medium heat. Add garlic and cook, stirring, until lightly toasted. Add cured tomatoes and cook until they break down slightly, 1 to 2 minutes.
• Drain pasta and add it to saucepan. Reduce heat to low and cook, stirring, until well combined, about 1 minute. Add half of the cheese; stir to combine. Add orange zest and chile, stir, and remove from heat.
• Divide evenly among four individual plates. Serve immediately sprinkled with remaining cheese and garnished with marjoram leaves.

LINGUINE ALLA CHITARRA WITH LEEKS AND CRISPY PROSCIUTTO

Steps:

• Step 1
• PREPARE linguine according to package directions. Step 2
• HEAT oil in skillet set over medium heat; cook leeks, shallots, garlic, thyme, rosemary, salt and pepper for about 5 minutes or until slightly softened. Stir in wine; cook for 1 minute. Stir in beef broth; bring to boil. Cook for 2 minutes. Stir in cream; return to boil. Cook for 5 to 8 minutes or until thickened. Step 3
• TOSS spaghetti with sauce; transfer to serving dish. Garnish with prosciutto, Parmesan and chives. Tip For crispy cooked prosciutto, heat 2 tbsp oil in large skillet; cook for 5 to 8 minutes or until golden and crispy.

LEMON LINGUINE WITH SPINACH AND CRISPY PROSCIUTTO

Steps:

• In large pot, cook linguine according to package directions, al dente.
• Meanwhile, in large, deep skillet, heat oil over medium-high heat.
• Add shallots, sun-dried tomatoes and grated lemon zest and cook, stirring constantly, 1 minute.
• Add garlic paste and cook, stirring constantly, 1 minute.
• Add prosciutto and cook, about 2 minutes, until crisp.
• Drain linguine, add to skillet along with lemon juice, salt and pepper, tossing over medium heat to combine.
• Place spinach in large bowl.
• Add hot linguine mixture to spinach, tossing to combine.
• Stir in pine nuts.
• Garnish with cheese.