Creamy Mushroom Pasta with Crispy Prosciutto | The Mad Table Recipes
I'm back with my weekly series of dinner recipes. If you are looking for a filling pasta to warm you up this cold evening, here's a quick recipe that I recommend you prepare for dinner ASAP! Enjoy!
INGREDIENTS
2 tablespoons extra virgin olive oil
5-6 thin slices of prosciutto
4 tablespoons butter
1 pound mixed mushrooms, sliced or torn into pieces
4 cloves garlic cloves, finely chopped
2 teaspoons fresh thyme, finely chopped
¼ teaspoon cracked black pepper, plus more to taste
1 cup chicken broth
1 teaspoon kosher salt
½ cup heavy cream
¼ cup Parmesan cheese, for topping, plus more to taste
12 ounces parpadelle or fettucine
INSTRUCTIONS
Heat olive oil in a large pan, over medium-high heat.
Cook prosciutto for 2 minutes per side, or until crispy. Remove from pan, and place on a paper-towel lined plate. Set aside.
In the same pan used to cook the prosciutto in, add butter and melt. Add the mushrooms and cook undisturbed for 3 minutes, stir and continue cooking until the mushrooms are caramelized, 3-5 minutes. Reduce the heat to medium. Add garlic, thyme, and season with black pepper. Cook 2-3 minutes until garlic is fragrant but making sure it does not burn. Add broth and reduce heat to low.
Bring to a simmer and cook 3-4 minutes. Slowly add cream and parmesan cheese and continue to cook until sauce has slightly thickened 4-5 minutes.
Bring a large pot of salted water to a boil. Cook the pasta until al dente and drain.
Combine the cooked pasta with mushroom sauce. Top with crispy prosciutto and crispy and parmesan. Serve immediately. Enjoy!
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I’m Patty Ruiz founder of The Mad Table. My mission is to inspire people through workshops, classes and interactive dinners. Cooking shouldn’t be scary, and once you realize this, a whole new world opens up right before your eyes.
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Filetto di Pomodoro con Prosciutto (Pasta with Tomato Filets and Prosciutto) is on the menu today. This pasta recipe was a huge hit at our family restaurant, and you will find out why this was our House Specialty. Succulent Plum tomatoes braising in fried prosciutto together with mushrooms give off a more unique, fragrant burst of flavors that stimulate the most sensitive palate. Prosciutto is a flavorful, delicately sweet and salty product.
The history of prosciutto date back to pre-Roman times. Italian villagers originally began to dry-age pork legs to prolong their meat supply throughout the long winters. Over the centuries, the ritual of making prosciutto was perfected. Today Prosciutto is enjoyed across Italy and the world.
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Pasta con i Piselli e Prosciutto Crudo - Saporita e veloce #videofood23 #piattounico #pasta
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Avevo un po' di piselli in casa e del prosciutto crudo da consumare ed ecco una ricettiva facilissima e velocissima, oltre che saporitissima, di un piatto unico!
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INGREDIENTI (per 2 persone):
- Penne rigate (160 g)
- Piselli surgelati (65/70 g)
- Prosciutto Crudo (100 g)
- Cipolla (1)
- Vino Bianco (1 bicchiere)
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- Sale
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TIMBALLO DI PASTA con Prosciutto COPPOLA DI GARIBALDI ricetta napoletana
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Timballo di Pasta al forno Con Prosciutto: chiamata a Napoli COPPOLA di GARIBALDI una delle ricette più amate della cucina napoletana, un piatto unico ricco di gusto!
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Spring Pasta with Mushrooms, Asparagus, Peas and Prosciutto
Learn how to make a delicious spring pasta recipe with mushrooms, asparagus, peas and prosciutto. A great recipe for a weeknight meal!
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SPRING PASTA WITH MUSHROOMS, ASPARAGUS, PEAS,
AND CRISPY PROSCIUTTO
Serves 4
INGREDIENTS:
2 cups (280g) uncooked small ziti pasta
6 slices prosciutto, torn into small pieces
1 tbsp (30ml) olive oil
3 tbsp (45g) butter
2/3 cup (100g) shallots, sliced thinly into rings
8 oz (230g) white mushrooms, sliced
½ cup (120ml) Shitake Mushrooms, Sliced
¼ cup (60ml) sweet sherry (or chicken broth)
1 tsp (5ml) Worcestershire sauce
2 cloves garlic, minced
2 tbsp (30ml) heavy cream
2 tbsp (30ml) fresh parsley, chopped
1 cup (150g) of asparagus, cut into 2” pieces
1 cup (150g) frozen peas
freshly grated parmesan to taste
METHOD:
Cook pasta in boiling, salted water until al dente.
Meanwhile, in a large skillet add olive oil and heat until hot. Add the prosciutto and fry on both sides until crispy, Transfer to a plate lined with paper towel to drain.
In the same skillet, melt the butter and cook shallots until wilted and fragrant. Add mushrooms and cook until they release their juices. Add sherry and cook until reduced slightly, add Worcestershire sauce, garlic, heavy cream and parsley. Turn off flame and set aside.
Chop the crispy prosciutto into thinner slices and set aside.
In the final stages of pasta cooking, add asparagus and peas to boiling water. Cook for 1 minute until vegetables are bright green. Drain pasta and veggies in a colander.
Add pasta and veggies back into pasta pot. Reheat mushroom sauce until hot. Add mushroom sauce to pasta and crispy prosciutto toss to coat.
Pour mixture into a large pasta bowl. Top with a garnish of fresh parsley and freshly grated parmesan on top.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!