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Author Notes: Some years ago, there used to be a popular cafe in downtown Palo Alto (CA), Cafe Verona, that served a pasta that inspired this recipe. Unfortunately, the restaurant burned down and was unable to rebuild. This is a very simple dish, but the mozarella plays a staring role, adding creaminess. The twist is that the spices from the marinade add a zing. Ask the deli counter to cut the proscuitto into thick slices for you (about 1/8 inch). —kaykay
- 1 pound mezzi rigatoni or rigatoni
- 1/2 pound prosciutto, thick cut and cut into 1/4 inch x 3/4 to 1 inch pieces
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup low salt chicken broth
- 1/3 cup white wine
- 10 ounces marinated mozarella (braided), coursely chopped
- chopped italian parsley or capers
- parmesan cheese
- Cook rigatoni in amply salted water to al dente per package instructions. Drain, but do not rinse.
- In a large saucepan, ideally 3-4 inches deep, saute prosciutto over medium-high heat for 2-3 minutes.
- Add butter. Once melted, add minced garlic and cook for about 1 minute.
- Add chicken broth, wine, and rigatoni. Stir.
- Stir in chopped mozarella and cover for 2-3 minutes. Stir until mozarella is melted.
- Season generously with ground black pepper. Season with salt to taste.
- If desired, sprinkle with chopped Italian parsley or capers and freshly grated parmiagiano reggiano.
- This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.