I am on a pasta kick and I try to keep my ingredients simple. I have some zucchini that need cooking and thanks to Johnny Prosciutto I have a wonderful 1/2 prosciutto; and so, here is my Pappardelle With Cream of Zucchini and Prosciutto.
Prosciutto And Italian Cooking
Prosciutto is either credo or cotto for Italians. The crude is raw and the cotto is cooked. In this recipe we use prosciutto crude. Everyone in Italy claims that their region is where prosciutto originates, but it dates back to Roman times. The villagers began to Han pork legs to extend the life on the meat over the winters. The best way to eat prosciutto is to cut it paper thin and simply pop it into your mouth. It is creamy, sweet and salty. Prosciutto pairs well with fruit, pasta, bread, variety of vegetables, and of course wine. Just enjoy it!!
Another of my favourite papparedelle recipes on my blog https://recipesatmytable.com/homemade-pappardelle-with-pork-tenderloin-ragu/
Ingredients for Pappardelle With Cream of Zucchini and Prosciutto.
- 250 grams of pappardelle
- 2 small zucchini yellow or green ( cubed)
- 6 slices of prosciutto cut into strips
- 1 onion
- 2 cloves garlic
- 2 tbsp olive oil
- Salt and pepper
- 1/2 cup white wine
- 1 tbsp butter to finish (optional)
Put the sliced prosciutto in a dry pan to toast.Remove and set aside.
In a skillet add in the olive oil and onions. Sauté for about 5 minutes until softened. Now add in the garlic and the chopped zucchini.
Cook a few minutes and add in the wine. Continue to cook until softened and transfer to a bowl. Use an emulsion blender and purée. Return the purée to the pan.
Cook your pasta to al dente. Reserve some pasta water. Add your pasta to the Zucchini purée and toss. You may need a little pasta water to make the sauce creamier. Use it now. This is where you can add in your tbsp of butter.
Take off the heat and add in your prosciutto and Parmesan. Toss and serve.
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