Fall Favorite
September 25, 2011
Per the calendar and football frenzy, fall has arrived, but as a few girlfriends of mine and I were discussing on a walk this morning in the mid-80 degree weather, it certainly doesn’t feel like it has yet. As we watched groups water-skiing and wake-boarding next to us in the lake, we talked about how conflicting it is when it is still so warm outside, yet there is so much great football on TV inside—both Saturday with college games and Sunday with NFL and more importantly, your own personal fantasy games.
I found this same conflict in my grocery shopping this week. Given that this weekend is the last free weekend without a wedding pretty much until December, I decided I would spend some time making some nice autumn dishes since we will be mostly enjoying such foods on the road in the coming months. However, it was hard to envision making and enjoying these typical fall dishes when it feels like nothing but summer. In the end, my desire to cook a fall dish before Christmas won out, so we enjoyed my favorite butternut squash dish last night (an open homemade ravioli that I will share below) and currently have red beans, rice and andouille sausage in the slow cooker now, the recipe for which you can see in a previous entry.
The ravioli recipe is from one of my favorite Italian cookbooks, and is a nice dish for a fall dinner. It is relatively easy to make and has an incredible mix of flavors. There is also some room for creativity, so if you have a hard time following a recipe step-by-step and ingredient by ingredient, you can switch it up to your preference.
Three Cheese Ravioli with Butternut Squash
Ingredients
For squash:
2 medium butternut squash, peeled and chopped into 1/2 – 1 inch cubes
1 tablespoon salt
1 teaspoon pepper
1/2 cup brown sugar
1 stick of butter, melted
For raviolis:
8 sheets of pasta (homemade or you could lasagna noodles-make extra in case they break)
1.5 cups of ricotta
1/2 cup mascarpone cheese (or fresh buffalo mozzarella works too)
1 cup grated parmesan
3 tablespoons fresh sage, chopped
2 tablespoons fresh parsley, chopped
2.5 – 3 tablespoons of butter
Salt and pepper to taste
Directions
Preheat oven to 375 degrees
Bring pot of water to boil
Combine squash, salt, pepper, brown sugar and melted butter in a mixing bowl
Spread out on baking sheet and roast for 25-30 minutes or until tender
Meanwhile, make your homemade pasta sheets or cook lasagna noodles as directed
While pasta is cooking, combine cheeses in a mixing bowl and salt & pepper to taste
When noodles are almost al dente, drain and cut them in half creating 16 tops/bottoms
Place 8 noodles in bottom of greased casserole dish
Top each noodle with cheese mixture, spreading evenly across each one
Cover the cheese layer with another noodle, almost forming a sandwich (don’t press)
Top each open ravioli with 1 teaspoon of butter and 1 teaspoon of sage
Finally, spread an equal amount of butternut squash on each open ravioli
Bake the raviolis topped with the squash at 375 for 10 minutes or until cheese bubbles
Top with fresh parsley & serve with a fresh salad and bread
Difficulty: Medium
Ingredients: Medium
Serves: 4
Total Time: 60 minutes including prep and cook time
Goes With: Salad, Garlic Ciabatta Bread & Cabernet Sauvignon
Bean and Cornbread Casserole
June 29, 2011
I love cooking Mexican food. It’s delicious, generally fairly easy to make and makes great leftovers! Thus, I am often trying to find various types of Mexican dishes so I am not making the same tacos every time.
I came across this recipe in a cookbook I referenced in this blog once before, which contains lighter and healthier recipes with organic ingredients recommended. Although there are a lot of ingredients, this is very easy to make and can be on the table 40 minutes after you open your cabinet or fridge to start including a 25 minute bake time. I also like the cornbread topping as a part of the casserole. It would almost be like a garlic bread baguette getting baked into a lasagna, and I love it! This would also make a great side to bring to a potluck or to serve alongside with a more traditional Mexican dish such as tacos. You could also mix up the ingredients to this recipe, which I intend to try out next time, such as adding meat or using/adding different beans and/or vegetables. I also plan to make the cornbread part of this recipe on its own next time I want to make cornbread.
Bean and Cornbread Casserole
Ingredients
1 teaspoon of cannola oil (vegetable or olive oil would work too)
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
1 can of creamed corn
1 tiny can of green chiles, drained
1/2 cup salsa (mild, medium or hot to your liking)
1/2 teaspoon of salt
1/4 teaspoon of cumin
1/4 teaspoon of pepper
2 cans of pinto beans, rinsed and drained
1 can of stewed or diced tomatoes, undrained
1 cup (or more if you like cheese like me) of shredded cheddar
3/4 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon of sugar
1/4 teaspoon of salt
1/2 cup buttermilk
1/4 cup canola oil
2 egg whites, lightly beaten
Directions
Preheat oven to 375 degrees
Coat large sauce or saute pan with cooking spray
Heat 1 teaspoon of oil over medium-high heat
Saute onion and garlic for 3 minutes
Add 1/2 can of corn, 1/2 can of chiles, salsa, and next 5 ingredients (3 spices, beans and tomatoes)
Bring to boil
Reduce heat and let simmer for 15 minutes
Meanwhile, combine cornmeal, flour, sugar and 1/4 teaspoon of salt in a large bowl
In a separate smaller bowl, combine remaining corn and chiles, 1/2 the cheese, buttermilk, 1/4 cup oil and egg whites
Once mixed, add to the cornmeal mixture in the other bowl
Once the bean mixture is done simmering, pour mixture into a greased 13 x 9 inch baking dish
Sprinkle the remaining cheese on top of the bean mixture
Now, spread the cornbread batter evenly on top
Bake for 25 minutes or until cornbread is done
Serve with chips and salsa
Difficulty: Easy
Ingredients: A lot
Serves: 6 as entree, 10 as side
Goes With: Mexican beer
Easy and Excellent Enchiladas
February 24, 2011
I have recently started a new job and have been enjoying it very much. The change has been energizing from the start, and now I am wrapping up my 3rd week and really starting to get in a groove. I am beginning to add my own personal touch to various tasks and taking on new ones without hesitation. There is something nerve-wracking, yet more so empowering about taking more initiative and trying new things. So, although adding a bit of “you” to a new job or a tried and true recipe can be scary at first, I find that we are truly best at being ourselves. Sure, there is the risk of finding out just why there wasn’t more salt or this or that included in the recipe, but sometimes your touch could be just the thing that your guests compliment. And, if it tastes the same as the tried and true, no better or worse, then why not create it while being yourself?
Well, this week I added a little bit of my own touch to a tried and true recipe that time and again I and many others have enjoyed. I don’t even know where I got the original recipe from to be honest, but I think my version is much tastier and will become more of a go-to dinner in our rotation than a fall-back meal.
Cheese (and Chicken) Enchiladas
Ingredients
8 flour or whole wheat tortillas, medium to large size
*optional* – 1 lb of boneless chicken breast, boiled and shredded
1 jar of a green chile mild salsa (usually 16 oz)
1/2 small can of mild fire-roasted diced green chiles (whole can is usually 4 oz)
1 can black beans, drained and rinsed
8 oz cream cheese
10 oz of shredded cheese, preferably a Monterey jack and cheddar mix
1 red bell pepper, diced
1/2 cup green onions, diced
2 teaspoons of cumin, separated
Salt and pepper to taste
4 oz of sharp white cheddar cheese, freshly grated from a block
White rice
Tortilla chips
Extra salsa for dipping
Directions
If making chicken enchiladas, cook the chicken as follows:
Bring a small pot of water to boil
Boil chicken until cooked through over medium-high heat
Remove chicken and shred using two forks
Season chicken with 1 teaspoon of cumin and salt and pepper to taste
With or without chicken, preheat the oven to 350 degrees
Combine the beans, cream cheese, jack and cheddar cheese mix, bell pepper, chile peppers, green onions, 3/4 cup of the salsa and 1 teaspoon of cumin
Spoon mixture evenly into 8 tortillas to form enchiladas
Spread 3/4 cup of the salsa (or more if you’d like) evenly atop the enchiladas
Top with freshly grated sharp white cheddar
Bake uncovered for 20-30 minutes or until warmed throughout
Serve with white rice, chips and salsa
Difficulty: Easy
Ingredients: Medium
Serves: 4
Goes With: Mexican beer or wine
Bruschetta, Sandwich Spread or Dip
January 30, 2011
This is something I threw together the other week after having a craving for sun dried tomatoes. It is a quick and easy recipe that can be perfect for an appetizer or a way to spice up a sandwich. Served cold or warm, as bruschetta or as a dip, you can make a bunch and use it for various things throughout the week. If you are a fan of olives, I imagine you could include them as well.
Ingredients
Baguette (if making bruschetta)
Olive oil (if making bruschetta)
2 cans artichokes, (drained, rinsed and chopped)
1 package of sun dried tomatoes (not in oil)
1 package of crumbled feta cheese
2-4 cloves of fresh garlic, minced or finely chopped
Pinch of cayenne pepper to taste
Pinch of paprika to taste
Salt and pepper to taste
Crackers & vegetables for dipping
Directions
Preheat oven to 350 degress (if making bruschetta)
Slice baguette into thin slices and brush with olive oil
Place slices on cookie sheet and put in oven
In a food processor, mix artichokes, tomatoes, cheese, garlic and spices
Remove bread from oven and evenly spread mixture on slices
Place cookie sheet back in oven until spread is warmed and bread is toasted
Or, serve the spread as a dip, either cold or warmed in the microwave
Serve with crackers and/or fresh vegetables for dipping
Or, use the spread on a sandwich, either cold or warmed in the microwave
Difficulty: Easy
Ingredients: Few
Serves: 6-10 people as an appetizer or sandwich spread
Goes With: Wine
“Best of” Thanksgiving
December 13, 2010
Every year for Thanksgiving, as well as a few times throughout the year, I try a new mashed potato recipe in search of the perfect, undisputable taste that I easily find at fine dining restaurants at any time of year, every single time. I have tried more sour cream, less heavy cream, more butter, or less salt. You name it, I have tried it. I have yielded delicious potatoes that I have devoured for days on end, but never one that has sold me to never try another one again. Well, this year, I have found it, and will most likely not look back again. I decided to try the recipe out of a Morton’s Steakhouse cookbook I got last year. Who better to turn to than one of these establishments where I am never let down by the quality of such sides? I also have never been great at gravy, and this year tried a recipe from Williams Sonoma that went with the turkey I prepared, and I must say, the combo of these potatoes and this gravy is really top notch and by far and away my favorite dish of the big feast this year.
Best Mashed Potatoes
Ingredients
5 lbs russet potatoes, rinsed and peeled
2 sticks of unsalted butter
1 cup of heavy cream
1 cup of sour cream
1 tablespoon of salt
1 teaspoon of ground white pepper (I used black pepper)
Instructions:
Cut potatoes into 1.5″ cubes
Transfer to a large pot
Add enough cold water to cover them by 1″
Bring to boil over high heat
Reduce heat to medium and let simmer for 20 25 minutes until fork tender
Cook butter and cream in small saucepan over medium-low heat until butter melts (do not boil)
Drain potatoes in colander
Transfer potatoes to electric mixer and mix on low for 2-3 minutes
Gradually add the sour cream, salt and pepper while mixing on low
Once sour cream is mixed in, slowly add the butter/cream mixture, while continuing to mix on low
Once butter/cream mixture mixed, increase speed to medium for 30 – 45 seconds
Serve immediately
Serves: 8 – 10
Difficulty: Easy
Ingredients: Few
Goes With: Gravy, meat and a green vegetable
Shallot Gravy
Ingredients:
3 tablespoons of unsalted butter
2 shallots depending on size
1 teaspoons of ground thyme
4 tablespoons of flour
Pan drippings with fat removed from a 20+ lb bird
1- 2 cups chicken stock, depending upon desired consistency
Instructions:
Melt butter in saute pan
Add shallots and thyme and cook for 5 minutes
Add the flour and cook, stirring rapidly for 2 minutes
Add pan drippings and stock, stirring until gravy is thickened
Add salt and pepper to taste
Serves: 8 -10
Difficulty: Easy
Ingredients: Few
Goes With: Mashed potatoes and poultry
Red Beans and Rice with Andouille Sausage
November 28, 2010
This year I celebrated Thanksgiving with family on Friday, so in the spirit of football and beers, I decided to make a nice hearty slow cooker meal to provide a wonderful aroma throughout the day and a delicious late afternoon meal just as a traditional Thanksgiving meal would. I have not made a lot of Red Beans and Rice recipes, but have tasted a variety of them at potlucks I’ve attended, all of which were tasted different. It appears everyone has their own take on the “must-have” ingredient to meet some sort of traditional standard, and in trying to find the best fit for our Thanksgiving, I learned that there really are a million ways to make this dish. I found an incredibly easy recipe to make that required few ingredients, took no time to prep time, and used canned beans versus dry beans. I really enjoyed this recipe and hope you do too! It takes a lot of garlic, smells like a lot of garlic, but turns out just right. I will include the recipe for 12, but I halved it, and it tasted fine and easily made enough for 8 people.
Red Beans and Rice with Andouille Sausage
Ingredients
8 large fresh andouille sausage links
8 cans of kidney beans, rinsed and drained
1 onion, diced
6 tablespoons of garlic, minced
1 can diced tomatoes with juices
2 cups of water
2 tablespoons of Cajun Seasoning
4 dashes of hot pepper sauce
1 teaspoon salt
1 bay leaf
4 cups of rice and ingredients needed to prepare
2 -3 cups shredded cheddar cheese
Tortilla chips
Instructions
Bring large pot of water to boil
Cook sausage in boiling water until cooked through
Remove from water and cut into 1/4″ slices
In your slow cooker, combine sausage, garlic, beans, tomatoes, onion and water.
Add seasoning, hot pepper sauce, salt and bay leaf
Cover and cook on high for 4 hours or low for 6 hours
Serve with 4 cups of white rice, cheddar cheese for topping and tortilla chips for dipping
Difficulty: Easy
Ingredients: Medium
Goes With: Tortilla Chips, Pale Ales
Serves: 12 – 16 (but can easily be halved)
Thanksgiving Recipes
November 21, 2010
It has been awhile since I’ve posted any recipes, and really, this is strictly because I have been very busy. I have managed to continue cooking as often as ever, and with Thanksgiving on the horizon, I thought I would share some recipes ideas for the big day of thanks. This year, I am hosting family for Thanksgiving at my place, and the menu consists of the following: All Natural turkey that I will prepare with a dry brine and roasting glaze from Williams Sonoma, a traditional bread stuffing with celery and dried fruit, pumpkin bread, maple-glazed carrots, creamed corn, sour cream mashed potatoes, a green bean and squash casserole, an apple-mallow yambake, Brussel sprouts and squash with a bacon vinaigrette, cranberry sauce, dinner rolls and then pies for dessert.
As a cook, I am very excited about preparing so much food for family and enjoying a day of football, feasting, and naps. However, in preparing for the feast, I’ve come to realize that one draw back to Thanksgiving is the repetitive and often set menu. In the spirit of tradition and honoring family favorites, we often cook the same things, the same way, year after year. In an effort to change things up, yet still honor family traditions, I am incorporating a few new recipes this year, altering a few others, and then preparing a few as they have always been served. I will share a several here today to help you change things up in your kitchen this year should you desire.
Happy Thanksgiving!
Apple-Mallow Yambake
Ingredients
2 apples, sliced
1/3 cup chopped pecans
1/2 cup brown sugar
1/2 teaspoon of cinnamon
34 oz can of yams, drained and sliced
1/4 cup butter
2 cups of mini marshmallows
Directions
Preheat oven to 350 degrees
Combine brown sugar and cinnamon
Toss with apples and nuts
Grease a 1.5 quart casserole dish (approximately 8″ x 8″)
Alternate layers of yams and apple mixture
Dot with butter
Cover and bake for 35-40 minutes
Remove and sprinkle with marshmallows
Broil until lightly browned (ONLY ABOUT 30 – 60 SECONDS)
Serves: 6 -8
Difficulty: Easy
Ingredients: Few
Goes With: Thanksgiving!
Mashed Sweet Potatoes with Pecan Butter
Ingredients
2 lbs sweet potatoes
6 tablespoons milk
4 tablespoons of brown sugar
1/4 teaspoon salt
2 tablespoons of butter
2 tablespoons of pecans
1/4 teaspoon of cinnamon
Directions
Pierce potatoes with fork and place on paper towel in microwave
Microwave on HIGH for 10 minutes, turning after 5 minutes
Wrap potatoes in a towel and let stand for 5 minutes
When cooled, scoop out pulp and discard skins
Combine pulp, milk, 2 tablespoons of brown sugar and salt and mash
Combine remaining brown sugar, butter, pecans and cinnamon in a bowl
Top each serving with pecan mixture
Serves: 4-6
Difficulty: Easy
Ingredients: Medium
Goes With: Thanksgiving
Corn Pudding
Ingredients
2 tablespoons of butter
2 tablespoons of vegetable oil
1/2 onion, finely chopped
1 cup whole kernel corn, fresh from the cob or canned
1 teaspoon of sugar
3 eggs, separated
1/2 cup cheddar cheese
Directions
Preheat oven to 350 degrees
Heat butter and oil
Add onion and saute over medium heat for 3 -5 minutes
Add corn and sugar
Lower heat
Beat egg yokes
Add cheese and yokes to corn mixture
Pour into 1.5 quart (8″ x 8″) casserole dish
Beat egg whites until stiff and then fold into mixture
Bake uncovered for 1 hour
Serves: 4 -6
Difficulty: Easy
Ingredients: Medium
Goes With: Thanksgiving
Green Bean Casserole
3 lbs frozen green beans
Hot water
4 tablespoons butter, divided
1 medium yellow onion, finely chopped
2 1/2 cups fine bread crumbs, divided
2 large eggs, beaten
4 cups mild cheddar cheese
2 (10.75 oz ) cans of cream of celery soup
1 tablespoon of Worcestershire sauce
1 teaspoon of salt
1/2 teaspoon of black pepper
Directions
Preheat oven to 350 degrees
Grease a 9″ x 13″ casserole dish
Thaw green beans in hot water
Rinse and drain thoroughly and set aside
Melt 2 tablespoons of butter and saute onion for 5 minutes
Combine green beans, onion, 1/2 cup bread crumbs and all other ingredients
Mix well in a bowl and then transfer to casserole dish
Melt remaining butter and mix with remaining bread crumbs
Spread bread crumb mixture evenly over casserole
Bake for 1 hour or until green beans in center are tender and topping is browned
Serves: 10 -12
Difficulty: Easy
Ingredients: A lot
Goes With: Thanksgiving
Pumpkin Bread
Ingredients
2 – 2 1/2 cups sugar
3 1/3 cups flour
2 teaspoons of baking soda
1 1/2 teaspoons of salt
2 teaspoons of cinnamon
2 teaspoons of nutmeg
1 teaspoon of ginger
1 cup of vegetable oil
2/3 cup water
1 can pumpkin
4 eggs
Directions
Preheat oven to 350 degrees
Mix all ingredients together with a mixer
Divide into 3 1 lb loaf cans (or 4 small loaf pans)
Bake 1 hour
Serves: 4-6 per loaf
Difficulty: Easy
Ingredients: A lot
Goes With: Thanksgiving appetizer or gift
Per a request
September 7, 2010
This recipe is incredibly easy and a great appetizer for a group or a meal for two to four. I made it as an appetizer for some friends while watching the Red Sox home opener versus the Yankees this past April. With a 9-7 win, the Red Sox took game 1 and the appetizer was just as much a winner!
Although I don’t make a lot of Mexican appetizers other than cheese dip, this is out of a Healthy Everyday Food Organics cookbook that I bought off Clearance at Safeway oddly enough. “Organics” is their organic brand, although the book doesn’t specify their products in recipes, and since I usually shop at Whole Foods, I doubt I even used the brand myself. I have noticed the recipes calling for “fat free” items occasionally, but frankly, I never use anything nonfat. So, I will list what I used for this recipe, as opposed to making you think about fat content before you start eating, particularly a cheese-based Mexican dish. Now, one thing to note is that I may have added a can of corn or a can of black beans to the ingredients. I often do this and then don’t remember. I included this as optional below.
Cheese Enchilada Casserole
Ingredients
1 cup extra sharp cheddar cheese (I probably used more)
1 cup chopped tomato
1 cup cottage cheese
1/3 cup sliced green onions
2 teaspoons of chili powder
2 garlic cloves, minced
9 (6 inch) corn tortillas
* potentially 1 Can of black beans and/or 1 can of corn* (optional)
Cooking spray or butter
1 cup taco sauce
1/4 cup shredded Monterey jack cheese (I probably used more)
2 tablespoons chopped green onions
Directions
Preheat Oven to 375 degrees
Combine first 6 *(or 7 or 8)* ingredients
Arrange 3 tortillas in a greased backing dish
Spread half of cheese mixture evenly over them
Repeat with 3 more tortillas and rest of cheese mixture
Top with remaining 3 tortillas
Pour taco sauce over tortillas
Cover with Monterey jack cheese
Bake for 20 minutes or until cheese melts
Sprinkle green onions on top
Serves: 4 for dinner or appetizer for 8 – 12
Difficulty: Very Easy
Ingredients: Medium
Goes With: Tortilla chips, salsa, guacamole and margaritas
A Classic
August 21, 2010
Although I have made and created several new recipes since my last post, I have failed to post anything due to various reasons, all excuses a procrastinator like myself could blame, including not having had the time or because I thought a dish was too similar to a recent post. Well, I have come to the point where a few people have asked if I stopped the blog, which has simultaneoulsy occured during this week where I find myself with a cold and forced downtime on my hands. With time to cook, blog and in effort to feel better, I am making my grandmother’s meat spaghetti, a sure boost of both carbs, protein and veggies and from a woman who had lot of heart, a lot of worries and a love of feeding our family.
I found it fitting to go ahead and post this, as when you have procrastinated, even if it feels as though it is beyond the point of no return, you can always start with your go-to task, recipe, friend, chore, exercise routine, ski-run, etc. Nothing will get you back in the groove of whatever you’ve put off like diving into your classic option, where you know it like the back of your hand and the quality is a constant. So, here I go. I hope you enjoy this classic recipe for a classic dish and that you are inspired to pick back up where you left off on something in your own life.
Grandma’s Spaghetti and Meat Sauce:
Ingredients:
4 tablespoons of olive oil
1/2 onion, finely diced
1/2 lb ground Italian sausage (sweet, hot or regular)
1/2 lb ground beef
1 28 oz can crushed tomatoes
1 16 oz can Italian-style diced tomatoes (basil, oregano and garlic typically)
1 6 oz can or jar of tomato paste
1 tablespoon of sugar
1 tablespoon of basil leaves, chopped
Salt and pepper to taste
1 lb spaghetti, dried or fresh
Freshly grated parmesan cheese to taste
Directions:
Melt olive oil in large saute or sauce pan over medium heat
Add meat and onion and allow to brown
Stir in tomatoes and tomato paste
Add remaining ingredients
Cover and simmer for 1.5 hours
After 1 hour, prepare 1 lb spaghetti as directed
Top drained spaghetti with sauce and serve with parmesan
Ingredients: Medium
Difficulty: Easy
Serves: 6
Goes With: Salad, warm garlic bread and red wine
Europe inspired
July 13, 2010
Even though I primarily consume meat, cheese, bread, butter, coffee and alcohol while traveling in Europe, I usually tend to feel that I am more healthy while over there compared to when in the States. Is it because I am on vacation and fail to recognize what I am actually eating or is it that food in Europe is more fresh and wholesome, lacking the hormones and antibiotics and etc. that food in the states so generously shares with its consumers? Even so, at home I eat strictly organic/hormone, pesticide and antibiotic-free, so could that really be the difference?
I am thinking that with vacation comes ample time and extra money to spend, and so finding that fresh local bakery 3 times per day is not only feasible, but enjoyable. This is not always possible between a 50-hour work week, kickball, happy hours, camping trips and managing a household.
So, in honor of my two weeks of lovely eating, I decided to continue the tradition and make a wholesome fresh meal for my first night back home. I threw it together on the fly, but it was delicious nonetheless, and thought it would be worthy of a post.
Basil Fettucine with Prosciutto
Ingredients
16 oz fresh basil-flavored fettucine (whole wheat or regular) (I made it homemade with whole wheat flour and fresh basil, using a traditional pasta dough recipe, but for those normal people who do not make their own pasta, you can find basil-pasta at most farmer’s markets or specialty food stores)
1 tablespoon of olive oil
1/4 lb thinly sliced prosciutto
5 oz cherry tomatoes halved (1/2 small box they usually come in)
1/4 cup pine nuts
2 tablespoons butter
Salt, pepper and oregano to taste
Thinly sliced hard cheese to top pasta (parmesan or pecorino would do) (we used an Alpen cheese we purchased in Meiringen Switzerland)
Directions
Bring water to boil
Cook pasta as directed
Heat olive oil in a skillet and saute prosciutto, tomatoes and pine nuts over medium-low heat for 5 minutes
Add salt, pepper, and oregano to taste to prosciutto mixture
Drain pasta when cooked and toss with butter
Mix prosciutto mixture with cooked pasta
Add paper thin shavings of cheese to each serving
Ingredients: Very few
Difficulty: Very easy
Serves: 4 – 6 people
Goes With: A simple arugula salad, sliced ciabatta bread and red or white wine