Emprimir
Correo Electrónico
Add a photoThis recipe was created for me by the Head Chef at Beduci Ristorante off Dupont Circle in Washington, DC to celebrate the American premiere of Donizetti's opera POLIUTO, which I conducted at the George Washington University Lisner Auditorium in 1995. This extraordinary dish consists of penne piccole bathed in a sauce of prosciutto, white onion, plum tomato, sage, parmiggianna, nutmeg and cream. Guaranteed to satisfy the most discriminating palate!
Ingredientes
- 1 stick (1/2 cup unsalted butter)
- 4 tbs extra virgin olive oil
- 1 large sweet Vidalia onion or white onion, chopped
- 8 large Roma plum tomatoes, peeled, chopped and seeded
- ¼ pound prosciutto crudo (raw Italian ham), minced or chopped finely
- 1 pint light cream
- 1 cup grated Parmigiano Reggiano
- Fresh nutmeg for grating with a micro-planer
- 1 pound mezze penne maccherone (penne piccole)
Direcciones
- Melt the butter in olive oil (to prevent the butter from burning) on medium high heat.
- Add the onions and sweat for 7 to 10 minutes (do not brown).
- Increase the heat and add the prosciutto. Sauté the ham until lightly browned.
- Add the tomatoes, deglaze the pan, reduce the heat again, and soften the tomatoes into a sauce, about 10 minutes.
- Add the tomatoes, deglaze the pan, reduce the heat again, and soften the tomatoes into a sauce, about 10 minutes. While tomatoes are softening, grate a tablespoon or so of nutmeg onto the sauce. When the tomatoes are softened and the mixture is “sauce-like”, add the pint of light cream. Bring to a slow boil and immediately turn off the heat. Stir in ½ cup of the grated cheese. Add one handful of torn Basil leaves and stir again. Grate more nutmeg on top of the mixture and cover with a heavy lid.
- The sauce is now ready and should stay warm until the pasta is cooked. Do not keep the sauce on heat as it will thicken. Should it get cold before pasta is cooked, gently reheat it when ready to dress the maccheroni.
- Cook the penne in 4 to 6 quarts of rapidly boiling salted water for 9 to 10 minutes. Drain the pasta, do not rinse, and dress immediately with the sauce. Pour pasta into a large serving bowl. Sprinkle with another ¼ cup of grated cheese, several more grates of nutmeg, and another handful of Basil leaves shredded into a chiffonade (roll about 10 leaves into a bundle and slice into strips…this is called a chiffonade and is excellent as a garnish). Serve immediately and pass around the remaining ¼ cup of grated cheese, or more if needed. MANGIA!
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 515g | |
| Recipe makes 4 servings | |
| Calories 501 | |
| Calories from Fat 375 | 75% |
| Total Fat 42.53g | 53% |
| Saturated Fat 19.67g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 388mg | 16% |
| Potassium 987mg | 28% |
| Total Carbs 20.37g | 5% |
| Dietary Fiber 4.3g | 14% |
| Sugars 10.6g | 7% |
| Protein 13.55g | 22% |
