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
mezzi rigatoni or rigatoni
prosciutto, thick cut and cut into 1/4 inch x 3/4 to 1 inch pieces
I love cooking because you don't have to follow rules.
I have dessert after breakfast, lunch, and dinner.
I'd choose cioppino over fettucine alfredo any day.
I love that my 6 and 9 year old daughters are epicurean adventurers and will plow through a huge bowl of mussels, sweat their way through Indian curry, or savor raw sushi.
I can't pick my favorite meal until the end. Then, I will reflect back and choose one that truly stood out after after a lifetime of culinary indulgence.