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
- Serves 4
mezzi rigatoni or rigatoni
prosciutto, thick cut and cut into 1/4 inch x 3/4 to 1 inch pieces
cloves garlic minced
low salt chicken broth
marinated mozarella (braided), coursely chopped
chopped italian parsley or capers
- 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.