Tasty Italian Recipes

Pasta, Salad And Zabaglione — Easy And Affordable

(CBS) 

Pasta with Prosciutto and Parmesan Cheese Sauce

Ingredients:
1 pound of pasta: penne rigate
3 tablespoons olive oil
1/2 cup chopped onion
4 ounces prosciutto, thinly sliced and chopped
4 cloves garlic, thickly sliced
1/4 teaspoon red pepper flakes
1/2 cup white wine
1 1/2 cup chicken broth
1/2 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
1/4 cup frozen peas (optional)

Method:
1) Cook the pasta according to the package directions and set aside.
2) Melt the butter and olive oil in a large sauté pan over medium heat until bubbling. Sauté the onion, ham, garlic and the red pepper flakes until the onions are tender and the ham begins to brown, 6 to 8 minutes.
3) Deglaze with the wine, stirring to dislodge any flavorful brown bits at the bottom of the pan. Reduce the wine by half.
4) Stir in the chicken stock and cream salt and pepper. Bring the sauce to a boil and simmer to a sauce consistency, 10 to 12 minutes.
5) Melt the Parmesan cheese into the sauce. Stir the optional peas. Cook three more minutes.
6) Add the pasta and stir into the sauce for 3-4 minutes over medium heat.
7) Serve the pasta and top with additional parmesan cheese.

Chocolate Zabaglione with Blueberries

Ingredients:
1/2 cup sweet Marsala wine (or sherry, or port)
1/4 cup sugar
1/2 cup fresh or frozen blueberries.
1/2 cup whipping cream
4 ounces semi-sweet chocolate
8 egg yolks
8 tablespoons sugar

Method:
1) In a small saucepan, melt the cream and chocolate over low heat. Set aside and keep warm.
2) In a double boiler, whip the egg yolks and sugar to a creamy consistency beating well with a whisk for 4-5 minutes. Be careful not to overcook the egg mixture or you will make sweet scrambled eggs.
3) Remove from the heat and add the remaining Marsala wine.
4) Bring the pan back over the heat and continue to whisk until the egg mixture almost doubles in size, 3-5 minutes. Take the pan off the heat. Add the melted chocolate cream to the egg mixture and continue to whip it with the whisk.
5) Divide the blueberries among 6 to 8 serving bowls. Top with the chocolate zabaglione, and decorate with optional whipped cream and grated chocolate, or chocolate jimmies.

Serves 6 to 8.