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3 tablespoons extra virgin olive oil
Generous 1⁄2 cup prosciutto that has been cut into strips 1 to 11⁄2-inches long
Generous 1⁄2 cup prosciutto that has been cut into strips 1 to 11⁄2-inches long
3 tablespoons white wine
125 grams (about 5 ounces) Spinosi pasta
1⁄2 to 1 cup pasta cooking liquid
1 teaspoon finely grated lemon zest
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon minced Italian parsley
Additional cheese and Italian parsley leaves for garnish
Heat the oil in a deep skillet over medium heat. Meanwhile, bring a large pot of salted water to a boil. Add the prosciutto to the skillet and cook until heated through but not browned and crisp. Add the wine and keep warm.
125 grams (about 5 ounces) Spinosi pasta
1⁄2 to 1 cup pasta cooking liquid
1 teaspoon finely grated lemon zest
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon minced Italian parsley
Additional cheese and Italian parsley leaves for garnish
Heat the oil in a deep skillet over medium heat. Meanwhile, bring a large pot of salted water to a boil. Add the prosciutto to the skillet and cook until heated through but not browned and crisp. Add the wine and keep warm.
When the water boils, drop in the pasta. Cook 2 minutes. Lift out the pasta and place in the skillet with the prosciutto.
Measure 1 cup pasta cooking liquid. Add 1⁄2 cup to the skillet, stir gently and cook 1 minute. Add the lemon zest, cheese and parsley. Toss gently and cook 1 minute longer. If the pasta seems dry, add more of the pasta cooking liquid and a dash of olive oil.
Divide between two heated plates. Garnish each serving with additional cheese and parsley leaves.
Makes 2 main dish servings or 4 appetizer servings.
1 package Italian Ladyfingers, Savoiardi
1 pound Mascarpone
4 large eggs
6 tablespoons sugar
2 cups strong brewed Illy espresso
1 cup milk
1/4 cup brandy or Amaretto
1/3 cup cocoa powder
Separate eggs, setting aside whites in a mixing bowl or copper bowl. In a stand mixer or using a sturdy hand-held mixer, beat egg yolks with sugar for 5-10 minutes until thick and pale yellow. Add mascarpone and mix until creamy. Using a stand mixer or hand-held mixer, whip egg whites until stiff, about 8 minutes. Fold into egg-mascarpone mixture. Mix espresso with milk and brandy or Amaretto. Dip ladyfingers in the coffee-milk mixture and lay them in a layer in a 9-by-13-inch baking pan. Spread half the mascarpone-egg mixture over ladyfingers. Sprinkle with cocoa powder. Dip more ladyfingers into the coffee-milk and layer over mascarpone. Cover second layer of ladyfingers with mascarpone mixture. Sprinkle with cocoa. Cover with plastic wrap and refrigerate for several hours or overnight before serving.
Tip: Don't dip ladyfingers too much. They should keep their shape in pan.
Recipe by Maria Lo Priore
