Ingredients with Measurements:
-1 package of spuccadella (or other pasta of your choice)
-2 tablespoons of olive oil
-2 cloves of garlic, minced
-1/2 cup of pesto
-1/4 cup of grated Parmesan cheese
-4 slices of prosciutto, chopped
-Salt and pepper, to taste
Special Equipment Needed:
-Large pot
-Large skillet
-Wooden spoon
Step-by-Step Instructions:
1. Bring a large pot of salted water to a boil over high heat.
2. Add the spuccadella to the boiling water and cook according to package instructions.
3. Meanwhile, heat the olive oil in a large skillet over medium heat.
4. Add the garlic and sauté for 1-2 minutes, until fragrant.
5. Add the pesto and stir to combine.
6. Once the pasta is cooked, drain and add to the skillet with the pesto.
7. Toss to combine and cook for 1-2 minutes, until the pasta is coated with the pesto.
8. Add the Parmesan cheese and prosciutto and stir to combine.
9. Season with salt and pepper, to taste.
10. Serve immediately.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 400
Fat: 19g
Carbohydrates: 42g
Protein: 13g
Substitutions for Ingredients:
-For the spuccadella, you can use any type of pasta you like.
-For the olive oil, you can use any type of oil you like.
-For the pesto, you can use store-bought or homemade.
-For the Parmesan cheese, you can use any type of hard cheese you like.
-For the prosciutto, you can use any type of cured meat you like.
Variations:
-You can add other ingredients to the dish, such as mushrooms, sun-dried tomatoes, olives, or artichoke hearts.
-You can also add other herbs and spices, such as oregano, basil, or red pepper flakes.
Tips and Tricks:
-Make sure to cook the pasta al dente, as it will continue to cook in the skillet with the pesto.
-If the pesto is too thick, you can add a splash of water or olive oil to thin it out.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in the microwave or in a skillet over medium heat.
Presentation Ideas:
-Serve the spuccadella with pesto and prosciutto in a large bowl with a sprinkle of Parmesan cheese and a drizzle of olive oil.
-Garnish with fresh herbs, such as basil or parsley.
Garnishes:
-Fresh herbs, such as basil or parsley
-Grated Parmesan cheese
-A drizzle of olive oil
Pairings:
-A crisp white wine, such as a Sauvignon Blanc or Pinot Grigio
-A light red wine, such as a Pinot Noir or Chianti
Suggested Side Dishes:
-A green salad
-Garlic bread
-Roasted vegetables
Troubleshooting Advice:
-If the pesto is too thick, you can add a splash of water or olive oil to thin it out.
-If the pasta is too dry, you can add a splash of olive oil to moisten it.
Food Safety Advice:
-Make sure to store any leftovers in an airtight container in the refrigerator for up to 3 days.
-Reheat leftovers in the microwave or in a skillet over medium heat.
Food History:
The origin of spuccadella is unknown, but it is believed to have originated in Italy. It is a type of ribbon pasta that is similar to fettuccine, but thinner and more delicate.
Flavor Profiles:
This dish has a rich, creamy flavor from the pesto and Parmesan cheese, with a hint of saltiness from the prosciutto.
Serving Suggestions:
This dish is best served as a main course, but can also be served as a side dish.
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Region: Italian