Thursday, March 26, 2009

Chef Chuck's Pasta with Prosciutto

Conchiglie con Proscuitto


Proscuitto is the King of Italian hams, it's salted and air dried with the right amount of time. Each region and city prepares proscuitto in a slightly different way depending on the seasoning and the climate. This delicious ham melts in your mouth. The saltiness of the ham blends well with the shelled pasta and nutty garlic.


Pasta with Prosciutto

1/2 pound conchiglic pasta
2 tablespoons extra virgin olive oil
1 tablespoon butter
4 garlic cloves, minced
1/4 pound thinly sliced proscuitto,
cut in strips
salt and pepper
pecorino cheese, shaved


Bring a large pot of salted water to boil and cook pasta till al dente. In a large fry pan heat butter and olive oil and saute garlic for 1 minute. Remove from heat add proscuitto strips, then toss in pasta and add salt, pepper and cheese. Serves 2
Buon Appetito!

10 comments:

  1. I don't think I've ever seen that shape of pasta before, it looks really good! I love anything that involves prosciutto.

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  2. Hi Sara, Any shelled pasta will do, this imported pasta called conchiglic, meaning is shell. You and I both Prosciutto rules! Thank You

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  3. Your description that the prosciutto melts in your mouth is spot-on. There is nothing like good quality prosciutto to enhance just about any pasta dish.

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  4. Prosciutto rules where ever we choose!
    Grazie!

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  5. I love your pasta dishes. Very authentic Italian and that's a good thang! Like Mario says on my son's video games - SO NICE!

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  6. Hello Live.Love.Eat, I live on Pasta, speaking of nice that you are!! Thank You!

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  7. I love pasta with Proscuitto! I'm always sad when there's none in the fridge... time to stock up!

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  8. Hi Ash, The proscuitto give us a nice salty flavor!
    And your selection is broader! Enjoy!

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  9. I'm really loving your blog! This is another great one!

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  10. Yes Michele, This is true for you too!
    Grazie!!

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