Creative Coking Italian Recipe

Marina's Pictorial Penne with Crisp Prosciutto Recipe

Introduction

I choose to make the Penne with Crisp Prosciutto, Zucchini and Corn because I love prosciutto and I had never had it cooked before so I realized this would be the perfect opportunity to try it. Also the fact that this recipe has carbs, protein and vegetables appealed to me. It seemed like a balanced meal that would taste delicious!

Yield

This recipe serves 4.

Ingredients and Equipment

Ingredients

  • 5 tablespoons olive oil
  • 8 thin slices of prosciutto
  • 1 medium yellow onion
  • 2 small zucchini
  • 2 ears of fresh corn, shucked and kernels sliced off or 1 cup of frozen corn kernels, thawed
  • 1/2 cup freshly grated Pecorino-Romano
  • 3 tablespoons chopped fresh mint
  • 1 pound penne
  • 2 teaspoons cider vinegar
  • freshly ground pepper
  • Kosher salt


Equipment

Large stock pot

12 inch skillet

Chef's knife

cutting board

measuring cups and spoons


Method

Step 1

Bring a large pot of well salted water to a boil.

Step 2

Cut the prosciutto into thin strips. At the same time, heat up 2 tablespoons of olive oil into the pan and heat over medium heat.

Step 3

When the oil is hot and all of the prosciutto is cut, put the prosciutto into the skillet and leave it in the skillet until it browns. Stir occasionally.

Step 4

While the prosciutto is cooking, slice the onion into thin slices.

Step 5

When the prosciutto is brown transfer it from the skillet onto a large plate lined with paper towels.

Step 6

Now add 1 tablespoon of oil and onion to the skillet, and sprinkle the onion with 1/2 teaspoon of salt. Stir the onion occasionally and let it cook until it is light brown and soft. If the onion begins to stick add 1 or 2 tablespoons of water.

Step 7

While the onion is cooking, cut up the zucchini into 1/2 inch quarters.

Step 8

Measure 1 cup of corn.

Step 9

When the onion is brown, add the zucchini and corn to the skillet and cook until the zucchini becomes tender, 4 to 5 minutes.

Step 10

While the vegetables are cooking in the skillet, cut up the mint and measure 1/2 of Pecorino-Romano cheese.

Step 11

When the vegetables are tender, remove the skillet from the heat and add half of the Pecorino-Romano and all of the mint.

Step 11

Add the pasta to the pot of boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water and then drain the rest.

Step 12

Add the pasta and the remaining 2 tablespoons of oil, vinegar and pepper to taste to the skillet with the zucchini and corn mixture.

Step 13

Set the skillet on medium heat and cook, stirring for one minute so the pasta mixes with the vegetables. Then add the 1/2 cup of pasta water saved from earlier and the prosciutto to the mixture.

Step 14

Almost there! All you have left is to serve it on a plate, sprinkle some Pecorino-Romano cheese and enjoy!

Comments

One thing I changed in the recipe was the amount of salt. The recipe said to use a total of 1 teaspoon of salt but that would have made the dish too salty because the prosciutto and cheese both contain a lot of salt. Other than that I think the recipe was delicious and does not need to be changed.