Tag Archives: prosciutto

Creamy Mushroom Prosciutto Fettuccine

I was craving a hearty, but not heavy meal, which isn’t easy to do with Italian food.  Usually I end up with meatballs, parmigiana, cheesy manicotti…but not this time!  The fettucine is coated in a light, buttery cream sauce that isn’t too rich and the mushrooms really fool you into having a hearty meat-filled meal.   However, since I cannot fix my hubby’s brain into believing mushrooms can substitute as meat, the prosciutto had to happen!  Frankly, I’m ever grateful for it!  The thinly sliced Italian charcuterie and mushrooms make for such Umami flavor!!

*Umami:  delicious, savory taste.  One of my favorites of one’s five basic taste buds.*

**A nice addition in the Springtime is to add blanched sweet peas or even asparagus to this pasta dish!  Great flavor, freshness and vibrant color!

The Starting Lineup

  • 1/4 cup olive oil
  • 8 slices thinly cut prosciutto, crisped
  • 1 lb mushrooms (mixed with any variety of mushrooms.  I used baby bella, portabella and rehydrated shitake)
  • 3 medium shallots, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1 cup chicken stock (not broth, but stock)
  • 1 pckg fettuccine noodles
  • 1/2 cup heavy cream
  • 2 Tbsp butter
  • Kosher salt and pepper

Garnish

  • Parmesan cheese, grated
  • Fresh thyme

MushroomP1.jpg

Begin by heating the 1/4 cup of olive oil in a large Dutch oven over medium heat.  Place the thinly sliced prosciutto in a single layer into the hot oil and fry up (similar to bacon) until crisp.  I prefer mine super crispy, but cook to your liking!  Once crisped, transfer to a paper towel lined plate and set aside.

In that same pot, heat the now prosciutto flavored oil to high heat and add in the 1lb of assorted mushrooms, cooking for 7-8 minutes.  Turn the heat down to medium-low and add in the shallots, 1 tsp of fresh thyme and season with salt and pepper.  Sauté all together for a couple of minutes, till shallots soften.  Finally, reduce the heat to low and pour in the chicken stock.  Bring to a simmer and allow to cook down for 5-7 minutes.

Meanwhile, cook your pasta in a large pot of boiling salted water.  You want the fettuccine to be quite al dente, so boil about 3-4 minutes less than package directions.

MushroomP2

Transfer the very al dente pasta, using tongs, to the pot of mushroom mixture.  Ladle 1 cup of the pasta cooking water into the mix as well.   Crumble half of prosciutto into pot.

Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is now perfectly 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 the butter, and toss to combine. Taste and season with salt if needed.

Transfer to your serving bowl(s) and top with the remaining prosciutto, parmesan cheese and fresh thyme!  Enjoy!

MushroomP4.jpg

 

 

 

Prosciutto & Herbed Cheese Wrapped Asparagus

This impressive looking side dish is actually very simple to prepare and is a great addition to a family dinner, holiday meal or an elegant dinner party!  

What’s also fun about this flavorful vegetable is you can add in the spices and herbs of your choice to really add depth ….or, sshhh…, there are MANY flavored cream cheeses out there now that can make this just that much easier!!

The Starting Lineup

  • 1-2 large bunch asparagus spears, rinsed and tough ends chopped off
  • 1 package dry cured prosciutto slices, cut each in half vertically
  • 6oz cream cheese, softened
  • 2 cloves garlic, minced
  • Kosher salt & pepper, to taste
  • Extra virgin olive oil
  • Parsley, chopped (optional)  

After your asparagus spears have been cleaned, tough woody ends removed and patted dry, begin the cream cheese spread.

In a small bowl, combine the finely minced garlic to the softened cream cheese  and add in the salt & pepper to taste. (*Parsley here if using) 

   Next, smear about a Tbsp of the garlicky cream cheese down the 2″ wide vertical strips of prosciutto.  *This is actually quite easy if the spread is softened enough. 

I then, depending on the asparagus spear size, take a good 3-5 spears and carefully wrap the cheesey prosciutto around each bunch.  The cheese helps for the prosciutto to stick to the vegetables so toothpicks aren’t needed.

Once each ‘bundle’ has been created, place into a wire rack lined baking sheet.  *You can even lay a sheet of foil or parchment under the rack for super easy cleanup! 

 Now you can either loosely wrap the bundle filled sheet tray in foil and store in the refridgerator until dinner time or cook now!

Preheat the oven to 400 degrees.  Place the sheet tray of prosciutto wrapped asparagus UNCOVERED (you want that prosciutto to crisp slightly) onto the middle rack and cook for 10 minutes.  Remove and serve immediately, enjoy! 

 

%d bloggers like this: