Pasta With Broccoli Crispy Prosciutto And Toasted Breadcrumbs Recipes

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ORECCHIETTE WITH TOASTED BREADCRUMBS



Orecchiette with Toasted Breadcrumbs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 pound dried orecchiette or other small shaped pasta
3/4 cup extra-virgin olive oil
2/3 cup Italian seasoned dried bread crumbs
Sea salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup finely chopped prosciutto
2 tablespoons chopped fresh parsley leaves

Steps:

  • In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.
  • Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes. Remove from heat and set aside.
  • Drain pasta in a colander. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly. Pour into large serving bowl and garnish with chopped parsley.

PASTA WITH BROCCOLI, CRISPY PROSCIUTTO, AND TOASTED BREADCRUMBS



Pasta With Broccoli, Crispy Prosciutto, and Toasted Breadcrumbs image

Taken from chow. com and posted for ZWT. Originally from Aida Mollenkamp - "Even the staunchest broccoli-hater will be tempted by this pasta dish, in which the underappreciated veggie teams up with salty prosciutto and crunchy breadcrumbs. Keep these ingredients on hand for a quick and satisfying weeknight dinner." Pair this dish with a Pinot grigio with a nice body and a 'green' flavor.

Provided by alligirl

Categories     Pork

Time 45m

Yield 4 entrees, 4 serving(s)

Number Of Ingredients 8

1 lb broccoli floret, cut into bite-size pieces
1 lb dried short pasta (such as penne or rotini)
3 tablespoons olive oil
4 ounces thinly sliced prosciutto, small dice
2 medium garlic cloves, minced
2 medium shallots, minced
2/3 cup panko breadcrumbs
freshly grated parmigiano-reggiano cheese, for serving

Steps:

  • Bring a large pot of generously salted water to a boil over high heat.
  • Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
  • Once water boils, add broccoli and cook until just tender, about 4 minutes. Using a slotted spoon or strainer, remove broccoli and plunge in the ice water bath; return cooking water to a boil.
  • Remove broccoli from the ice water bath and place in a colander or strainer set over a bowl to drain.
  • Once cooking water returns to a boil, add pasta and cook according to the package directions.
  • Drain pasta, reserving 1/4 cup of the cooking water.
  • Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat.
  • Add prosciutto and cook until crisp and golden brown, about 5 minutes.
  • Use a slotted spoon to remove prosciutto to a plate; set aside (and do not wash the pan).
  • Return the pan to the stove over medium-high heat; add remaining olive oil. When oil shimmers, add garlic and shallots, cooking until golden brown, about 2 to 3 minutes.
  • Stir in panko and cook until toasted and golden brown, about 2 minutes; remove from heat.
  • Return pasta to the pot and place over medium-low heat. Add reserved pasta water, broccoli, and prosciutto.
  • Taste pasta and adjust seasoning, adding more salt if necessary; stir until ingredients are well mixed and broccoli is heated through.
  • Transfer pasta to a serving platter and sprinkle panko mixture over top. Pass freshly grated Parmigiano-Reggiano on the side.

Nutrition Facts : Calories 621.2, Fat 13.2, SaturatedFat 2, Sodium 170.4, Carbohydrate 105.4, Fiber 4.5, Sugar 4.2, Protein 20.9

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