PACCHERI WITH PORCINI AND PISTACHIO
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil to the skillet and heat for another 30 seconds. Add the mushrooms, garlic and 3/4 teaspoon salt to the skillet and stir. Cook undisturbed, until the bottom layer of mushrooms is golden brown, about 4 minutes. Stir and repeat until the mushrooms are evenly browned and cooked through, about 10 minutes. Add the remaining 1 tablespoon oil and the shallots and cook, stirring often, about 2 minutes. Deglaze with the wine and simmer until almost reduced, about 1 minute. Add the chicken broth and butter and simmer to emulsify and thicken slightly, about 3 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Cook the pasta for 2 minutes less than the package instructions, until not quite al dente, about 10 minutes.
- Using a slotted spoon, spoon the pasta directly from the water into the sauce over medium heat. Add 1/3 cup pasta water to the skillet. Sprinkle the bare pasta with 1 cup of the Parmesan. Toss well to combine and coat in the sauce. Simmer, tossing often, to finish the pasta, about 2 minutes. Stir in the arugula until just wilted and add the remaining Parmesan. Sprinkle with the pistachios. Top with more Parmesan before serving, if desired.
THREE-MUSHROOM DRESSING WITH PROSCIUTTO
Provided by Betty Rosbottom
Categories Mushroom Side Bake Christmas Thanksgiving High Fiber Stuffing/Dressing Winter Prosciutto Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until lightly browned and slightly crisp, about 18 minutes. Cool.
- Combine porcini mushrooms and 2 cups boiling water in medium bowl; let stand until mushrooms are soft, about 30 minutes. Strain, reserving soaking liquid. Chop mushrooms.
- Heat oil in heavy large skillet over medium-high heat. Add prosciutto and cook until crisp, stirring occasionally, about 4 minutes. Transfer to paper towels. Melt butter in same skillet over medium-high heat. Add button mushrooms, shiitake mushrooms, and onion to skillet and sauté until soft and brown, about 10 minutes. Add garlic, rosemary, and porcini mushrooms. Sprinkle with salt and pepper. Add wine and boil until almost all liquid evaporates, about 4 minutes. Transfer to bowl.
- DO AHEAD: Bread cubes, mushroom soaking liquid, prosciutto, and mushroom mixture can be made 1 day ahead. Cover and store bread cubes at room temperature. Cover mushroom soaking liquid, prosciutto, and mushroom mixture separately and chill.
- Preheat oven to 350°F. Generously butter 13x9x2-inch baking dish. Combine bread cubes, 1/2 cup prosciutto, mushroom mixture, and 3/4 cup green onions in large bowl; toss to distribute evenly. Add eggs; toss to coat. Pour mushroom soaking liquid into 2-cup measuring cup. Add enough chicken broth to soaking liquid to measure 2 cups. Add broth mixture to bread mixture; toss to coat (mixture will be moist).
- Transfer dressing to prepared dish. Bake uncovered until top is slightly crisp, about 30 minutes. Sprinkle with remaining prosciutto and green onions.
- *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
PORCINI AND SAUSAGE GRAVY
Steps:
- Set a 2-quart saucepan on medium heat and add the oil. Once the oil is hot and shimmering, add the sausage and cook, breaking the sausage up with a wooden spoon, until it has rendered out and become browned and crispy, 6 to 8 minutes.
- Add the porcini and a pinch of salt. When the mushrooms have released their liquid, scrape up the fond on the bottom of the pan, and then add the flour, stirring to coat all the ingredients. Continue gently stirring for about 1 minute and then add the cream, bring to a boil and then reduce to a gentle simmer. Simmer until the gravy is thickened and coats the back of a spoon, about 15 minutes. Season with salt and pepper.
TAGLIATELLE WITH WILD MUSHROOMS, PEAS AND PROSCIUTTO
Steps:
- In a large skillet set over moderate heat 2 tablespoons of the butter and the oil until hot, add the shallot and cook, stirring, 3 minutes, or until softened. Add the mushrooms, thyme and salt and pepper to taste and cook the mixture, stirring occasionally, for 7 minutes, or until mushrooms are lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through. Add the cream and simmer just until lightly thickened.In a large pot of boiling salted water add the tagliatelle and cook it until al dente. Drain the pasta and transfer it to a serving bowl. Add the remaining butter to the pasta and toss to combine. Add the sauce and toss to coat the pasta. Serve with the Parmesan.
PASTA WITH PROSCIUTTO AND WHOLE GARLIC
This pasta dish, known as maccheroni alla San Giovanniello in Italy, is amazing in the summer months, when there are good fresh tomatoes around. But you can make it any time of year with canned tomatoes. You could also make it with much less prosciutto, really just enough to season the oil - a quarter cup or so. No matter how much you use, start with a hunk of prosciutto so you can dice chunks; you don't want little thin slices. If you've got great basil, you can even skip the cheese. If you use fresh tomatoes, you can blanch and peel the tomatoes if you don't like the skins, but it's not really necessary.
Provided by Mark Bittman
Categories dinner, lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
- Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
- Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.
Nutrition Facts : @context http, Calories 785, UnsaturatedFat 20 grams, Carbohydrate 95 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1156 milligrams, Sugar 8 grams
PASTA STUFFING WITH PORCINI AND PROSCIUTTO
Steps:
- Cook pasta until tender, drain and transfer to a mixing bowl; add prosciutto and season to taste with salt and pepper. Drain the porcini through a cheesecloth lined sieve. Reserve liquid. Rinse grit from mushrooms and chop finely. In a skillet heat the butter and saute shallots until tender. Add mushrooms, chopped porcini and reserved liquid and cook until mushrooms are tender and have absorbed the liquid. Add heavy cream and bring to a boil; season to taste with salt and pepper. Toss with pasta and transfer to a buttered baking dish. Heat, covered until hot in a preheated 350 degree oven. Delicious with turkey, capon and ham.
PENNE WITH PARMESAN CREAM AND PROSCIUTTO
Categories Milk/Cream Pasta Side Broil Kid-Friendly Quick & Easy Lunch Parmesan Fall Prosciutto Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 (main course) or 8 (side dish) servings
Number Of Ingredients 4
Steps:
- Put oven rack in upper third of oven and preheat oven to 375°F.
- Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.
- Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.
- Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
- Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.
ITALIAN FIG AND PROSCIUTTO STUFFING
Provided by Molly O'Neill
Categories roasts, side dish
Time 1h
Yield Twelve cups
Number Of Ingredients 15
Steps:
- In a nonreactive saucepan, simmer the figs in the Madeira for 15 minutes. Drain, pat dry and roughly chop. Place the figs, prosciutto and pecans in a medium bowl. Set aside.
- Melt the butter in a skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add the parsley, celery, salt, pepper and herbs and cook for 5 minutes more. Place the mixture in a large bowl, add the cubed bread and chicken broth and toss to combine. Add the fig mixture and toss to combine.
- Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes, before serving.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 364 milligrams, Sugar 12 grams, TransFat 0 grams
PROSCIUTTO PASTA TOSS
I love quick, simple dishes, and this pasta with prosciutto and peas is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! -Laura Murphy-Ogden, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 461 calories, Fat 16g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 802mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
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PASTA WITH MUSHROOMS AND PROSCIUTTO RECIPE | BON APPéTIT
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4.9/5 (80)Estimated Reading Time 6 minsServings 4
- Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
- Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
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- Dice the prosciutto and transfer to a bowl. Freeze until very firm, 30 minutes. In a food processor, pulse the chilled prosciutto until finely chopped, about 30 seconds. Return to the bowl.
- In a large bowl, whisk the 00 flour with the salt; make a well in the center. Add the egg yolks and 1 tablespoon of water to the well and mix. Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Scrape the dough out onto a work surface very lightly dusted with semolina flour and knead until stiff but smooth, 5 minutes. Wrap in plastic and let rest at room temperature until softened, 45 minutes.
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