Ingredients with Measurements:
- 1 pound of ginestrata pasta
- 4 ounces of prosciutto, sliced into thin strips
- 8 ounces of fresh mozzarella, diced
- 1/4 cup of olive oil
- 4 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
- 1/4 cup of fresh basil leaves, chopped
Special equipment needed:
- Large pot
- Colander
- Large skillet
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the ginestrata pasta and cook according to package instructions until al dente. Drain the pasta in a colander and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and red pepper flakes and sauté for 1-2 minutes until fragrant.
3. Add the sliced prosciutto to the skillet and cook for 2-3 minutes until crispy.
4. Add the cooked ginestrata pasta to the skillet and toss to coat with the prosciutto and garlic mixture.
5. Add the diced mozzarella to the skillet and toss to combine with the pasta. Cook for 1-2 minutes until the mozzarella is melted and gooey.
6. Season with salt and pepper to taste.
7. Garnish with chopped fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 480
Fat: 22g
Carbohydrates: 49g
Protein: 22g
Sodium: 720mg
Sugar: 2g
Substitutions for ingredients:
- Ginestrata pasta can be substituted with any other short pasta such as penne or fusilli.
- Prosciutto can be substituted with bacon or pancetta.
- Fresh mozzarella can be substituted with shredded mozzarella or any other melting cheese such as fontina or provolone.
Variations:
- Add diced tomatoes or sun-dried tomatoes for a burst of flavor.
- Substitute the prosciutto with cooked chicken or shrimp for a protein-packed meal.
- Add a splash of white wine to the skillet for a more complex flavor.
Tips and tricks:
- Be sure to cook the pasta until al dente to ensure it holds up well in the skillet.
- Use a good quality olive oil for the best flavor.
- Don't overcook the mozzarella or it will become rubbery.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter for sharing.
Garnishes:
Garnish with chopped fresh basil leaves.
Pairings:
Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
- If the mozzarella isn't melting, try covering the skillet with a lid for a few minutes to help it melt.
- If the pasta is too dry, add a splash of pasta water to the skillet to help loosen it up.
Food safety advice:
Be sure to cook the pasta and prosciutto to the appropriate temperature to ensure they are safe to eat.
Food history:
Ginestrata is a traditional Italian pasta dish that originated in the Abruzzo region of Italy.
Flavor profiles:
Salty, savory, and cheesy with a hint of spice from the red pepper flakes.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Italian