Saturday, January 20, 2007

penne italia

Penne Italia w/ prosciutto and broccoli
Serves 2

2 handfuls of penne (about 2 cups)
olive oil
4 strips of prosciutto, cut into 1-inch strips width-wise
2 cloves garlic, minced
1/2 cup of dry white wine
1 cup broccoli, cut into small florets
1 tbsp butter
salt and pepper
parmigiano reggiano

Put a pot of water on the burner and bring to a boil. Add a generous amount of salt, couple of big pinches, to the boiling water. Toss in the penne.

Slightly crisp the prosciutto in olive oil on medium heat in a pan; remove and set aside. On low heat, adding more oil to the pan, toss in the garlic; lightly brown. De-glaze the pan by adding the wine (make sure to crank up the heat a bit.) Reduce wine to half the amount. (When pasta is almost al dente, toss in the broccoli for a quick blanch.) With a slotted spoon, transfer the pasta and broccoli to the pan and toss to coat. Add the prosciutto. Take the pasta off the heat and add the butter. Adding some pasta water will help keep the pasta smooth and creamy. Salt and pepper to taste. Serve with grated parmigiano reggiano on top.

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