The pleasing sizzle of prosciutto
Once again I am too tired to regale you with tales of the gastronomic bliss that I experienced on Sunday. I think it is because I have drunk too much white wine, a bad habit that I seem to have picked up since my phone conversation with Alison last week, in which we mocked all our friends and relatives that suffer from a bizarre compulsion to overconsume Chardonnay on a regular basis. Odd, that.
This afternoon I made a pit stop at Andronico’s for some gourmet staples and rang up a hefty bill that included items such as Hit Cookies, sweet German mustard (a bargain at 99 cents; closeout special!) and Danish blue cheese. I have a few menus planned for the upcoming week, but tonight I decided to cook dinner from a recipe that I ripped out of The Bohemian last week. I’ll provide you with my version, which is slightly sloppier but probably richer and more garlicky than the official one in print:
Braised Radicchio Fettuccini
A slug of oil (canola ok)
A large pat of butter
One package Abraham diced prosciutto
½ large yellow onion, chopped
5 cloves of garlic, chopped
¾ cup Chardonnay
A bunch of radicchio, and/or other fancy pungent greens
Salt
½ box fettuccini
½ cup chopped Italian flat-leaf parsley
½ or more shaved parmesan cheese
Fry the prosciutto in the oil and butter until sizzling and greasy in a large frying pan. Add onions and garlic and sauté over medium heat, about 10 minutes. Add radicchio and/or other greens, wine and salt (you’ll only need a little). Simmer over low heat for about 20 minutes until greens are reduced and wilted. Prepare fettuccini; when it’s al dente, drain and add to prosciutto mixture. Stir in parsley and parmesan cheese until slightly melted. Serve.
I liked this especially because the radicchio is nicely sour, the ham is salty, the cheese adds a bit of creaminess, and the parsley provides a fresh vegetal touch. Plus the whole thing can be prepared without an oven, which is now a prerequisite for any cooking I attempt in my little studio. Sadly, the prosciutto I used was ten days older than its “Best By…” date, but I figure since it’s smoked, I’m probably in the clear. If I start hurling in the next few days, I’ll be sure to let you know. Bon appetit!
This afternoon I made a pit stop at Andronico’s for some gourmet staples and rang up a hefty bill that included items such as Hit Cookies, sweet German mustard (a bargain at 99 cents; closeout special!) and Danish blue cheese. I have a few menus planned for the upcoming week, but tonight I decided to cook dinner from a recipe that I ripped out of The Bohemian last week. I’ll provide you with my version, which is slightly sloppier but probably richer and more garlicky than the official one in print:
Braised Radicchio Fettuccini
A slug of oil (canola ok)
A large pat of butter
One package Abraham diced prosciutto
½ large yellow onion, chopped
5 cloves of garlic, chopped
¾ cup Chardonnay
A bunch of radicchio, and/or other fancy pungent greens
Salt
½ box fettuccini
½ cup chopped Italian flat-leaf parsley
½ or more shaved parmesan cheese
Fry the prosciutto in the oil and butter until sizzling and greasy in a large frying pan. Add onions and garlic and sauté over medium heat, about 10 minutes. Add radicchio and/or other greens, wine and salt (you’ll only need a little). Simmer over low heat for about 20 minutes until greens are reduced and wilted. Prepare fettuccini; when it’s al dente, drain and add to prosciutto mixture. Stir in parsley and parmesan cheese until slightly melted. Serve.
I liked this especially because the radicchio is nicely sour, the ham is salty, the cheese adds a bit of creaminess, and the parsley provides a fresh vegetal touch. Plus the whole thing can be prepared without an oven, which is now a prerequisite for any cooking I attempt in my little studio. Sadly, the prosciutto I used was ten days older than its “Best By…” date, but I figure since it’s smoked, I’m probably in the clear. If I start hurling in the next few days, I’ll be sure to let you know. Bon appetit!
posted by cindym at 10:00 PM
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