Spoil yourself with some Prosciutto! #2 !! 🌞

[justaprogressive]

Rigatoni Vodka

Rigatoni vodka is made extra delicious with the addition of peas and crispy prosciutto! A creamy pasta sauce with a little added crunch that’s ready to eat in about 40 minutes from start to finish!

Author: aseasonedgreeting

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Yield: 4-6 servings

Ingredients

4 cups mezzi rigatoni pasta
4 ounce package of prosciutto
1 cup frozen peas, cooked
3 garlic cloves, grated
2 tablespoons salted butter
2 tablespoons all purpose flour
2 cups half & half
6oz can tomato paste
1/4 cup vodka (this is just the size of a mini bottle)
1 tablespoon fresh chopped basil
2 tablespoons grated Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 ladle of reserved boiling pasta water (in case the sauce ever gets too thick)

Instructions

1. Preheat your oven to 400 degrees and bring a large pot of salted water to a boil. To make the crispy prosciutto, line a baking sheet with foil, then top with a baking rack. Lightly spray the rack with cooking spray, then add the slices of prosciutto trying not to overlap any of the slices. Bake for 10-11 minutes. Carefully remove from the oven and place the prosciutto slices onto a paper towel lined plate to absorb excess oil. Once the prosciutto has cooled enough to safely touch, crumble the slices into bite-sized pieces.

2. While the prosciutto is baking, cook the mezzi rigatoni according to box directions. As the pasta is cooking, carefully reserve 1 ladle of water.

3. While the pasta is boiling, begin making the vodka sauce. In a medium pan over medium heat melt the butter then add the grated garlic and cook 1 minute. Add the flour and whisk until combined, cook about 30 seconds. Add the tomato paste and stir to incorporate with the flour…cook another minutes. Add the half & half and gently whisk to blend the tomato paste into the cream. Then, add the vodka and basil. Bring to light boil, then reduce heat and add the Parmesan cheese, salt, pepper, and garlic powder. Simmer for 8-10 minutes. If the sauce begins to thicken too much, add the reserved pasta water a little at a time.

4. To serve, add the rigatoni a little at a time to the sauce until you have the consistency you like. Mix in the peas. Serve into bowls, top with the crispy prosciutto and extra Parmesan cheese.

Enjoy!

Notes

I always say to add the cooked pasta a little at a time to the finished sauce. If you’ve made too much pasta and you add it all at once it would mean you don’t have enough sauce to cover all of the noodles. So add in stages and stir to make sure all the noodles get enough sauce.


https://aseasonedgreeting.com/2021/09/18/rigatoni-vodka/


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Pastina with Egg
By Amanda Scarlati

Pastina with egg is a traditional Italian comfort food that
uses just a few simple ingredients. Topped with crispy
prosciutto, this easy recipe is done in less than 20 minutes
and is a hit with both adults and young children alike.

Yield : 6 people
Cook: 20 minutes
Total: 20 minutes


Ingredients

2 ounces thinly sliced prosciutto
4 ½ cups chicken broth
12 ounces pastina
2 large eggs, slightly beaten
½ cup grated parmesan cheese
½ teaspoon black pepper
Shop Ingredients on Jupiter

Instructions

Heat a pot over medium heat on the stovetop and gently
rip the prosciutto into thin pieces and add to the pot.
Cook, stirring frequently until the prosciutto is crispy,
about 5-6 minutes. Remove it from the pot and allow it to
drain on a paper towel.

Add the chicken broth to the pot and bring it to a boil,
scraping the bottom of the pot to remove any stuck on bits.

Mix in the pastina and cook, stirring occasionally, until it is
al dente, about 6-7 minutes. The mixture should be thickened
with little to no liquid left.

Remove the pot off of the heat and slowly add ½ cup of the
pastina with the beaten eggs, stirring constantly.

Add the egg mixture back to the pot, stirring constantly,
until it is completely incorporated.

Mix in the parmesan cheese and black pepper and serve the
pastina topped with the crispy prosciutto pieces.

Notes

Recipe yields approximately 6 cups of pastina, which will serve
6 for a small portion or side dish or 4 for a larger dinner type portion.

Stir the prosciutto frequently to break it up so it doesn't clump or
stick to the bottom of the pot and burn.

Make sure to stir the pastina occasionally as it is cooking to prevent
it from sticking to the bottom of the pot.

Don't skip tempering in the eggs or the heat from the pasta will possibly
curdle the eggs when you add it.

Substitutions and Variations

Pasta - Any tiny pasta, such as acini de pepe, anelli, orzo or even
alphabet pasta can be used as a substitute.

Prosciutto - Bacon, pancetta or ham can be used instead of the prosciutto.

Cheese - Asiago or pecorino romano are other cheeses that would be good to use.

Butter - Add a pat of butter or a splash of milkover the hot pastina for an
extra creamy taste and texture.

Vegetarian - Omit the prosciutto and use vegetable broth.

Storage Suggestions

Leftover pastina should be cooled completely and then stored in an airtight container in the refrigerator. Stored like this, the pastina will keep for 3-5 days and can be reheated in a pot on the stovetop over medium low heat. A little bit of milk can be added if the mixture becomes too thick.


https://scarlatifamilykitchen.com/pastina-with-egg/


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Holiday Crostini

From sweet to savory and everything in between, these crostini appetizers topped with Prosciutto di Parma will be a hit at your next holiday table.

Ingredients

Roasted Tomato

2oz goat cheese
6 slices toasted baguette
6 store-bought roasted or confit tomatoes
3 slices Prosciutto di Parma, halved
Basil for garnish

Instructions

Roasted Tomato

Divide goat cheese into 6 portions. Top each bread slice with cheese, a tomato and half a slice of Prosciutto di Parma.

Yields: 6

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Maitake

Ingredients

3.5oz maitake mushrooms
2 tablespoons butter
½ teaspoon olive oil
4 springs thyme, cut in half
6 tablespoons ricotta
8 slices toasted baguette
4 slices Prosciutto di Parma, halved

Instructions

Roughly tear the mushroom into 8 even pieces. In a
large cast iron skillet over high heat, add butter, olive
oil and thyme. Once sizzling, add mushrooms. Cook
until brown and crispy, 2-3 minutes, turn over and
repeat on other side. Remove mushrooms and thyme
to paper towel. Divide ricotta over bread slices. Top
with half a slice of Prosciutto di Parma, a piece of
mushroom and a sprig of thyme.

Yields: 8


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Fig Jam

Ingredients

¼ cup plus 2 tablespoons ricotta
2 tablespoons fig jam or spread
4 slices Prosciutto di Parma, halved
8 slices toasted baguette

Instructions


Divide ricotta over bread slices. Top with jam
and half a slice of Prosciutto di Parma.

Yields: 8


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Broccoli Rabe

Ingredients

¼ cup full-fat ricotta
1 tablespoon pesto
4 slices Prosciutto di Parma, halved
8 slices toasted baguette
½ cup sautéed broccoli rabe, roughly chopped

Instructions

In a small bowl, mix together ricotta and pesto. Divide among bread slices. Top each with half a slice of Prosciutto di Parma and about 1 tablespoon of broccoli rabe.

Yields: 8

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Squash

Ingredients

2 cups cooked squash
Salt, to taste
8 slices toasted baguette
2 tablespoons butter
8 fried sage leaves
4 slices Prosciutto di Parma, halved

Instructions

In a small bowl, coarsely mash squash. Season lightly with salt. Spread mash over each bread slice. Meanwhile, in a small skillet over medium heat, bring butter to a simmer. Add the sage leaves. Cook until crispy, 2-3 minutes. Top with half a slice of Prosciutto di Parma and one fried sage leaf.

Yields: 8

https://parmacrown.com/recipe/holiday-crostini/


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Potato Frittata with Prosciutto and Gruyère
by Tom Valenti

This cheesy frittata is the kind of dish—fast, flexible and easy to reheat—that Tom Valenti likes to have around for all kinds of holiday eating. "A frittata is just as good, or maybe better, at midnight," he says.


Active Time: 25 mins
Total Time: 40 mins
Yield: 10


Ingredients

1 dozen large eggs

2 tablespoons water

Salt and freshly ground pepper

1 packed cup shredded Gruyère

4 ounces prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice

1/4 cup extra-virgin olive oil

1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice

2 scallions, thinly sliced

Directions

1. Preheat the oven to 375°. In a bowl, beat the eggs with the water and season with 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Beat in the Gruyère and prosciutto.

2. Heat the olive oil in a large, nonstick ovenproof skillet. Add the potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes. Add the scallions and cook for 1 minute. Stir the egg mixture and add to the skillet. Stir to distribute the potatoes. Cook until the bottom is just set, about 3 minutes; lift the frittata to allow the uncooked eggs to seep underneath.

3. Bake the frittata for about 10 minutes, until nearly set in the center.

4. Preheat the broiler. Broil the frittata 8 inches from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot or at room temperature.

Make Ahead

The unmolded frittata can be kept at room temperature for 4 hours.


https://www.foodandwine.com/recipes/potato-frittata-prosciutto-and-gruyere


Deliziosa! So MANY and VARIED applications!

[drray23]

1. Great!

I make a slightly different pasta dish with peas, prosciutto, heavy cream, and parmesan with spaghetti. I have some prosciutto left over from that. I think I am going to try that frittata. I can serve it to our guests for breakfast tomorrow. Off, I go back to the kitchen (I am already done with all the Thanksgiving dishes, we are eating at 5 pm)

[justaprogressive]

2. Glad to help!

[pfitz59]

3. Manga tutti!

Buon appetito

[justaprogressive]

4. LOL