Creative Coking Italian Recipe
Marina's Pictorial Penne with Crisp Prosciutto Recipe
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!
This recipe serves 4.
Ingredients and Equipment
- 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
Large stock pot
12 inch skillet
measuring cups and spoons
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.
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.
When the onion is brown, add the zucchini and corn to the skillet and cook until the zucchini becomes tender, 4 to 5 minutes.
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.