Wednesday, December 3, 2008

Penne with Prosciutto, Broccoli Rabe and Artichokes

As I have already mentioned, I am always trying out new pasta recipes to make on those days where you don't have too much time but still want something hearty and comforting to fill you up. I made this pasta a couple days ago, and I think it fits that motto pretty well. I used some leftover prosciutto from my eggs baked in tomatoes recipe, and some delicious broccoli rabe I had picked up this weekend. I've also taken a liking to using jarred artichokes. I usually try to get good quality ones that are stored in oil and spices and I find myself coming up with new ways to use them all the time.

On a different note, I will be taking Chocolate Shavings to France very soon! I'm going home for the holidays as well as a couple days to Venice which I am very excited about. I have a list of French cookbooks I can't wait to pick up, local markets I am planning on visiting and foods that I've missed and am looking forward to indulging in. As an early Christmas gift to all of you, I am taking any France-related food requests - so if there's a French dish you want to know more about or a type of recipe, ingredient or store you've been looking for, I am offering to be your official guide to Paris! I hope to hear from all of you!

Recipe (for 2)
180 grams of penne
4 cloves of garlic
2 small bunches of broccoli rabe, stems removed
8 artichokes, jarred
2 thin slices of prosciutto
2 tablespoons of freshly grated Parmesan, and extra for serving
Extra virgin olive oil
Salt and freshly ground pepper

Cook the pasta in salted water according to package instructions. In a separate pot, bring salted water to a boil. Add the broccoli rabe and cook for 2 minutes. Immediately strain, and transfer to a bowl of water with ice to stop the cooking process. In the meantime, thinly slice the garlic. Add a good drizzle of olive oil to a pan, add the garlic in a single layer and place the pan on medium heat. Cook the garlic on one side for 2 minutes and then flip them and cook for another minute. Add the broccoli rabe and saute for 2 minutes. Season with salt and pepper.

Coarsely chop the artichokes and add them to the pan. Cut the prosciutto into bite-size pieces and add to the pan. Make sure that the prosciutto has direct contact with the bottom of the pan, and don't move it for a couple minutes so it has a chance to crisp up.

Strain the pasta adding a couple teaspoons of the cooking water to the pan. Add the pasta gently, and mix the ingredients so they meld in nicely. Taste and adjust seasoning. Add the Parmesan and stir. Transfer to a bowl and serve with an extra drizzle of olive oil and some Parmesan cheese. Enjoy!


Anonymous said...

Mmmmm...give me anything with prosciutto and I'm bound to be happy! I haven't cooked with broccoli rabe - maybe this will be a good excuse to try it out (I've had it before and I like the flavor)!

Anonymous said...

I love those jarred Artichokes too. They smell so good coming straight from the jar.

Great post.

Nic said...

I'm getting in the queue to say I love them too!! This looks really good, I'm hungry now!

vanillasugarblog said...

Oh how lucky you are to be going to France for Xmas. I can only imagine the wonderful cookbooks to be had there. Lucky you!

Shelby said...

I could eat pasta every day of the week and be one happy camper. :)

Kaitlin said...

this looks like a really great pasta dish, yum.

Cherie said...

Have fun in France! Are you going to blog while you're there? It would be a lot of fun for us to read about your daily adventures:) I hope you visit lots of markets(Christmas markets, too), have lots of great food, post pictures that will make us green with envy and keep us up to date. There's nothing like an evening stroll on the narrow streets of a good old European city before Christmas!

Anonymous said...


Deborah said...

I'm so jealous of your trip! I can't wait to see some French foods, as I'm not really familiar with them. And this pasta dish looks amazing!

Lori Lynn said...

Ooh, have fun in Paris! Can't wait to see your posts on French dishes. I'm a fan of jarred artichokes too.

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