Tag Archives: proscuitto

Pasta with onions & prosciutto

3 Aug

Next to a nice big bowl of pasta & peas, there’s nothing quite as comforting to me as this stuff. My mother used to make it for me when I was a boy, usually when we were alone together, which wasn’t all that often. With two brothers and around a dozen cousins all living under the same roof, alone time with anybody, let alone mom, was a rare event indeed.

Even today pasta with onions & prosciutto is a private dish for me. I never prepare it for anybody else. The only times I even think about making it is when I’ve got the house to myself. Hell, it’s taken four years to share the recipe, if you can call it that, with you here.

Just saute an onion (a red one here but it doesn’t matter what kind) and a little garlic in olive oil.

Once the onion is completely softened (but not browned) add some cut-up slices of prosciutto.

Immediately start to add your cooked pasta to the pan, along with some of the (well-salted) pasta water, turn up the heat and incorporate.

Then turn off the heat, stir in some grated Romano cheese, and serve.

To your well-comforted self, or whomever else you might choose.

Shrimp with prosciutto & hominy

30 Jun

I was tasked with preparing the appetizer portion of a dinner over the weekend and this is what I came up with.

These fresh Gulf shrimp (1.5 pounds if you’re keeping score) were a real find, as they hadn’t been frozen. That’s an unusual siting around these parts and so My Associate and I pounced on the crustaceans — pronto!

The appetizer I was concocting required shelling the shrimp and so I decided to make a stock. This step is optional, as you’ll only need a couple ladles full of broth in the recipe. Any chicken or vegetable stock you’ve got around should be fine.

In a pan that can later be used in the oven (I went with cast iron) saute a few garlic cloves and some hot pepper in olive oil.

Once the garlic is softened but not browned add one can of hominy (drained) and a ladle or two of stock.

Then add the shrimp and place the pan in an oven preheated to 400 degrees F.

When the shrimp are cooked (these took around 10 minutes) add 1/4 pound of diced prosciutto, mix thoroughly, then quickly transfer to a serving plate so that the shrimp don’t overcook.

Allow to cool to room temperature before serving — with some nice crusty bread, of course.

Sort of succotash

27 Aug

Give me a few ears of sweet corn, a baguette and a couple sticks of butter and I’m set. (The butter goes on the bread, which is used to apply the creamy goodness to the corn. When the corn is all gone and the butter’s melted into the crispy baguette… Get the idea?)

I’m not sure why it took so long but I was well into my thirties before I tasted succotash. It was okay, but I didn’t see why the New England-bred cook who presented it to me was so all hopped up over it. Maybe the corn wasn’t as sweet as I like, or the beans (limas are traditional, I’m told) too drab and mushy. Who knows? I never sought out the stuff again.

Earlier this summer, though, the corn coming out of Jordon’s farm was some of the best I’ve had — and had. I ate so much of it over a two-week spell that the Jordans and I were wondering if I shouldn’t have just purchased a share in their crop this year.

Then one day, whilst shelling some pretty swell borlotti beans from my garden, there on the kitchen counter I see these four ears of, well…

And so I quick-steamed them and shaved off the kernels.

This probably isn’t a New Englander’s idea of proper, but I sauteed some onion, hot pepper and proscuitto in olive oil.

Then tossed in the corn and some cooked borlottis.

Maybe it’s succotash, maybe it isn’t.

It tasted good.
I just need to figure out a way to rub it down with a baguette packed with butter.