Rodolfo Guzzoni - Paste Ditalia III
Pasta d'Iitalia III
Rodolfo Guzzoni
Buy This Art Print At AllPosters.com

 

 


 

 

La Belle Cuisine - More Pasta Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Shells with Ricotta, Peas and Prosciutto

 

 

 WINE RECOMMENDATIONS 468 x 60

"Life is a combination of magic and pasta."
~ Federico Fellini


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


 

[Flag Campaign icon]

 

 


 

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!

 

 

Shells with Ricotta, Peas, and Prosciutto

The Quick Recipe
The Quick Recipe

Cook’s Illustrated Magazine, 2003

Serves 4

Time: 25 minutes

“While any ricotta can be used in this recipe, it pays to use a high-quality cheese rather than the typically watery supermarket brands.
Look for fresh, creamy (not curdy) ricotta at an Italian grocer, gourmet market, or specialty cheese shop. This dish calls for a lot of black pepper, but the heat works well with the mild, creamy cheese.”

1 cup whole-milk ricotta
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter, cut into 8 pieces
Salt and ground black pepper
1 tablespoon extra-virgin olive oil
1/4 pound thinly sliced prosciutto, cut into 1/4-inch strips
1 medium onion, chopped fine
2 medium cloves garlic, minced or pressed through a garlic press
1 pound small shells or penne
2 cups frozen peas
1 tablespoon juice from 1 lemon

1. Bring 4 quarts water to a rolling boil in a large pot for cooking the pasta.
2. Place the ricotta, Parmesan, butter, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a bowl large enough to hold the cooked pasta and set it aside.
3. Heat the oil and prosciutto in a medium nonstick skillet over medium-high heat, stirring occasionally, until the prosciutto is well browned and crisp, 4 to 5 minutes. Using a slotted spoon, transfer the prosciutto to a plate lined with a paper towel. Add the onion to the empty pan, reduce the heat to medium, and cook until lightly golden, about 3 minutes. Add the garlic and continue to cook until fragrant, about 1 minute. Transfer the onion mixture to the bowl with the ricotta mixture.
4. Meanwhile, add 1 tablespoon salt and the pasta to the boiling water and stir to separate. When the pasta is about 1 minute shy of al dente, add the peas and continue to cook until the peas are warmed through and the pasta is al dente. Reserving 1 cup cooking water, drain the pasta and peas. Add 1/2 cup reserved cooking water and the lemon juice to the ricotta mixture and whisk until smooth. Add the pasta and peas to the bowl and toss to coat, adding more reserved cooking water as necessary to moisten the pasta. Adjust the seasonings with salt and pepper to taste. Serve immediately, garnishing each portion with crisp prosciutto.

 
Featured Archive Recipes:
Eggplant, Salami and Cheese-Stuffed Shells
with Red Pepper Sauce

Baked Pasta Shells with Spinach and Ricotta (Nigella Lawson)

Spinach, Ricotta and Prosciutto Cannelloni
Lasagne Verdi e Bianco
 

Index - Pasta Recipe Archives

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2003 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: July 22, 2003.