Prosciutto

Sometimes when I want pasta I want a dish that isn’t smothered in sauce, something more refined. This rustic pasta dish is it. You have some nice hearty chunks of chicken, bits of salty prosciutto, a mild creaminess from the ricotta, and of course some healthy greens mixed in, and it’s all finished off with a nice crispy topping. It really is a perfect balance. There is just something about hot baked pasta coming straight out of the oven and onto the plate that warms my belly and makes me happy. I just put the entire baking dish down on the table and let my family serve themselves. Unfortunately, we lack self-control and could not stop eating it! It was just so good!

Note: In case this is one of your first times cooking with chard be sure to wash it thoroughly and then pull the leaves off the thick stalks. They can be tough and bitter so you just want to eat the leafy green part.

INGREDIENTS
1/2 lb (8 oz) penne pasta
olive oil
1 onion, chopped
2 tsp garlic, minced
4 oz prosciutto (chopped pieces for cooking)
1 bunch Swiss chard, chopped
salt and pepper
1/2 c white wine
1 1/2 c ricotta cheese
1 rotisserie chicken, meat removed and shredded
2 tbsp butter
1/4 c grated Parmesan cheese
1/4 c panko crumbs

STEPS

Preheat oven to 375°.
Fill a large pot with water and a pinch of salt and bring to a boil.
Add the pasta and cook until al dente per the package instructions. When the pasta is done drain will and toss with a generous amount of olive oil (enough so that all the noodles have a nice coating but aren’t swimming in it). Set aside until you are done with the rest of the filling.
While the pasta is cooking heat 2 tbsp olive oil in a large wok or pot over medium-high heat.
Add the onions and cook for 5 minutes or until translucent.
Add in the garlic and prosciutto and cook for an additional minute.
Add the Swiss chard to the pot and season with salt and pepper.
Cook the chard for 810 minutes stirring occasionally until the greens are wilted and tender.
Stir in the wine and ricotta until well combined and then mix in the chicken and cooked penne.
Transfer your pasta to a medium sized baking dish.
Melt the butter in a small bowl.
Add in the Parmesan and panko and stir until well mixed.
Sprinkle the panko mixture over the top of the pasta,
Bake for 20–25 minutes or until the top just starts to turn a golden brown.

Appetizers, Dinners

Recipe—Fig, Goat Cheese, Prosciutto, and Arugula Flatbread

July 6, 2013January 26, 2018 Diva di Cucina

I have this coworker that lives on a real genuine farm. (In the Sacramento Area that’s not very common.) Throughout the year we are the very lucky recipients of various homegrown goodies. A couple weeks back he brought in the most gorgeous figs. I will admit, I look forward to his figs every year. Figs always inspire me to make fun and creative recipes. Well we were having some friends and their kids over the other day for a bbq and some slip n’ slide fun. I knew we would be sitting out on the patio and wanted to come up with a fun appetizer we would all enjoy with a nice bottle of white wine. This flatbread was amazing and so perfect! This took 15 minutes total and was super easy to whip up. The figs are mildly sweet and go great with the richness of the goat cheese and saltiness of the prosciutto. The finishing touch of fresh arugula gives it a nice peppery flavor and the sweet honey just pulls it all together. This rustic flatbread is just layer after layer of fabulous flavors.

Note: I used the Pillsbury whole grain pizza dough and thought it turned out great!

INGREDIENTS
1 can refrigerated pizza dough (I like Pillsbury)
olive oil
4 figs, thinly sliced
3–4 oz sliced prosciutto
4 oz goat cheese
salt and pepper
2 tbsp honey
2 c arugula

STEPS

Heat oven to 400°F.
Grease large nonstick cookie sheet with cooking spray.
Unroll and press out the dough onto the prepared baking sheet to make a 10” x 15” rectangle.
Drizzle the crust with olive oil.
Place the fig slices on the crust in a single layer.
Tear off pieces on the prosciutto and scatter it over the top of the figs.
Crumble the goat cheese and sprinkle it over the flatbread.
Season the flatbread with salt and pepper.
Bake for 12–14 minutes or until the crust is a nice golden color.
Remove from oven and allow to cool.
Drizzle the honey over the flatbread.
Scatter the arugula over the flatbread.
Slice the flatbread into squares and serve.

Brunch

Recipe—Breakfast Portobellos

May 8, 2013April 26, 2021 Diva di Cucina

This is one of those recipes I found on Pinterest and have been meaning to make for quite some time. I only wish I would have made it months ago! It was absolutely delish! Being a semi-frequent low-carb eater I am always looking for new and exciting breakfast recipes. This was completely decadent and unlike anything I had ever had before. The portobellos have this great earthy flavor that is perfectly complemented by the sallty prosciutto, and if you cook them just right you get a nice little bit of yolk to sop up with the mushroom. So I If you are looking to make a fabulous breakfast then give this recipe a try. It would be the perfect dish to serve mom for Mother’s day!

Note: If you end up with shallow mushrooms the eggs may try to slide out of the caps when you put them in, so if you have the ability to examine the underside of the mushrooms look for ones that have a deeper well and are even in depth.

INGREDIENTS
2 large portobello mushrooms (4”–5” in diameter)
olive oil
salt & pepper
3 ounces of sliced prosciutto
4 eggs
1 tbsp fresh chopped parsley

STEPS

Preheat oven to 375º.
Wash the portobello caps and pat dry.
Using a spoon scrape out the stem and all the gills creating a well in the mushroom cap.
Rub the mushrooms with olive oil and then season with salt and pepper.
Line each mushroom cap with a couple of slices of the prosciutto making sure to go up the sides. (This will help keep the eggs in if your well isn’t quite large enough to hold two eggs.
Place the mushrooms in a glass baking dish.
Carefully crack two eggs into each mushroom cap.
Carefully place the baking dish in the oven and bake for 20–30 minutes. (Cooking time will depend on the thickness of your mushrooms and how you like your eggs cooked.)
Remove the eggs from the oven and garnish with the chopped parsley and additional salt and pepper.

Recipe adapted from Paleo Spirit.