Linguine A Ragu Di Prosciutto Recipes

LINGUINE WITH SPICY MUSHROOM RAGU

Steps:

• Bring a large quantity of water to a boil in a stockpot.
• To make the sauce, heat the olive oil in a medium-size saucepan over medium heat. Add the garlic and crushed red pepper flakes, and cook 30 seconds. Stir in the mushrooms and cook until brown and juicy, about 10 minutes. Mix in the tomatoes, rosemary, and salt, and cook, stirring often, for 10 minutes. If the sauce begins to splatter during cooking, lower the heat to medium-low. Keep the sauce warm while cooking the linguine.
• Drop the linguine into the boiling water and cook until al dente. Taste one along the way to avoid overcooking it. Drain thoroughly in a colander and return to the pot. Pour on the sauce and toss. Serve with a light sprinkling of Parmesan cheese.

LINGUINE A RAGU DI PROSCIUTTO

Steps:

• Place morels in a bowl. Cover with lukewarm water and soak for 30 minutes. Drain.
• Place morels, ham, and prosciutto in a food processor. Grind to a coarse mixture.
• Melt butter in a saucepan over medium heat. Add onion; cook and stir until lightly browned, about 5 minutes. Add the ham mixture. Cook, stirring occasionally, until flavors combine, about 15 minutes.
• Stir tomatoes into the saucepan. Cover, reduce heat to low, and simmer until sauce is thickened, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
• Fold cream into the sauce. Season with salt and pepper. Sprinkle Parmesan cheese on top and serve over linguine.

LINGUINE WITH PROSCIUTTO AND OLIVES

Steps:

• In a 6 to 8-quart pan, cook pasta in 3 quarts boiling water until al dente (7 to 9 minutes or according to package directions).
• Drain.
• Place pasta in a warm bowl.
• Meanwhile, combine prosciutto and oil in a wide skillet.
• Cook, stirring, over medium-high heat, until prosciutto is lightly browned (about 3 minutes).
• Add onions and cook, stirring, until limp (about 2 minutes).
• Add olives and tomatoes and cook, shaking pan often, until olives are hot (about 2 more minutes).
• Pour prosciutto mixture over noodles and toss well.
• Transfer to a warm serving bowl.
• Offer cheese to add to taste, if desired.

LINGUINE WITH ARUGULA AND PROSCIUTTO

Steps:

• Bring water for pasta to boil.
• Wash arugula; trim off stems and cut it coarsely.
• Mince garlic; saute for 30 seconds in hot oil in large skillet.
• Add arugula and cook until wilted, a minute or two.
• Mix a little of the chicken stock with the flour and make a smooth paste. Stir into rest of stock. Add to skillet and cook, stirring occasionally, until mixture thickens.
• Cook linguine according to package directions.
• Cut the prosciutto coarsely and stir into sauce just before serving. Season with pepper.
• Drain linguine and serve.

LINGUINE WITH LENTILS AND PROSCIUTTO

Steps:

• Saute celery, carrot, onion, garlic, jalapeno, pepper flakes and prosciutto in the oil in a large, deep skillet for about 10 minutes, until very soft and fragrant.
• Add lentils and 5 cups water, and bring to a boil. Reduce heat, and boil gently until lentils are soft but not mushy, about 10 minutes. Season with salt.
• Cook the pasta according to the package directions. Drain, and add to the lentil mixture; toss well. Serve topped with chopped red onion.

LINGUINE WITH GORGONZOLA, PROSCIUTTO, AND SPINACH

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.
• Cut half of spinach leaves into thin strips and reserve remaining whole leaves.
• In a large heavy skillet cook prosciutto, garlic, basil, and oregano in 1/2 cup oil over moderately high heat, stirring, until lightly browned, about 3 minutes.
• Add pasta to boiling water and cook until al dente. Drain in a colander. Return pasta to kettle and toss with remaining 1/4 cup oil, prosciutto mixture, cut spinach and Gorgonzola. Season pasta with salt and pepper.
• Arrange reserved spinach leaves on 4 plates. Mound pasta on spinach and sprinkle with pine nuts. Garnish pasta with basil leaves and serve with Parmesan.