CONFETTI ROTINI (PASTA) WITH PROSCIUTTO AND BRIE - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather

CONFETTI ROTINI (PASTA) WITH PROSCIUTTO AND BRIE

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CONFETTI  ROTINI (PASTA) WITH PROSCIUTTO AND BRIE

4 to 6 servings

 

  • 8 ounces Brie or Camembert or Gorgonzola cheese, cut into bite-size pieces
  • 3 to 4 quarts (12 to 16 cups) boiling water
  • About 1/3 to ½ cup extra virgin olive oil
  • 1 pound mixed rotini pasta (beet, carrot, spinach, and tomato spiral pasta) or other desired pasta (see note)
  • 8 ounces prosciutto or fully-cooked smoked Smithfield or Smithfield-style ham or other fully-cooked smoked ham or Canadian bacon, coarsely chopped, or about 6 to 8 slices crisp-cooked bacon, cut into ½ to 1-inch pieces
  • 1 cup freshly grated Parmesan or Romano cheese
  • ¼ to 1/3 cup finely snipped fresh basil or oregano or parsley or Italian parsley or chervil or cilantro leaves (see note)
  • Salt and freshly ground black pepper to taste
  • Sliced pitted black/ripe olives or Calamatto olives for garnish
  • Additional sprigs of fresh basil or oregano or parsley or Italian parsley or cilantro for garnish

 

Allow cheese to come to room temperature.  In a large heavy pot, combine boiling water and 2 tablespoons olive oil.  Add pasta; cook over moderate heat according to package directions, or until pasta is tender but firm, al dente.  Drain well, but do not rinse.  In a large bowl, combine hot pasta and 4 to 6 tablespoons olive oil, tossing well to mix.  Add Brie or Camembert cheese, prosciutto, Parmesan or Romano cheese, and desired fresh herb(s), tossing again.  Season with salt and pepper to taste.  Garnish with sliced olives and sprigs of desired fresh herb.  Serve slightly warm or at room temperature. 

Note: May use 1 pound of desired wheat pasta such as linguine or fettuccine.

Note: Each herb will give a different flavor to the recipe.  Preferably use fresh herbs; however, if fresh herbs are unavailable, 1½ to 2 tablespoons of the desired dried herb may be substituted. 

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