Baked Farfalle With Prosciutto And Mushrooms Recipes

PROSCIUTTO-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; finely chop stems. Drizzle caps with 2 tablespoons oil; set aside. In a large skillet, saute the stems, onion and garlic in butter and remaining oil until tender. , Stir in bread crumbs and prosciutto. Cook for 1-2 minutes or until crumbs are lightly browned. Stir in the oregano, lemon juice and pepper. Spoon mixture firmly into mushroom caps., Place on a foil-lined baking sheet. Sprinkle with mozzarella and Parmesan cheeses. Bake at 400° for 15-20 minutes or until mushrooms are tender and cheese is melted.

FARFALLE WITH PIGNOLE, PROSCIUTTO, AND SPINACH

Steps:

• Toast pignole nuts in small frying pan. Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic. Add spinach and stir, cooking until wilted.
• Cook farfalle according to package directions. When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese.

CREAMY GARLIC PASTA WITH MUSHROOMS AND PROSCIUTTO

Steps:

• Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup parmesan cheese; cover and keep warm.
• Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; saute until brown and tender, about 8 minutes. Remove from heat.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional parmesan cheese separately.

BAKED FARFALLE WITH PROSCIUTTO AND MUSHROOMS

Steps:

• In a large skillet, heat the oil over medium-high heat and saute the prosciutto until golden, about 5 minutes.
• Add the onion, garlic, mushrooms, basil, pepper and salt.
• Saute until the mushrooms are golden, about 8 minutes.
• Add the wine and boil until almost no liquid remains, about 1 minute.
• Add the tomatoes, breaking up with a spoon.
• Stir in the tomato paste and bring to a boil.
• Reduce the heat and simmer for 20 minutes.
• Add the cream and simmer until thickened, about 5 minutes.
• In a large saucepan of boiling salted water, cook the farfalle until tender but firm, about 10 minutes.
• Drain and return to the pot.
• Add the sauce and parsley and toss to coat.
• Transfer to a 10-cup oval baking dish.
• Sprinkle with the Parmesan cheese.
• Bake in a 375 degree F oven until bubbly, about 30 minutes.

BAKED PASTA WITH TOMATOES, SHIITAKE MUSHROOMS, AND PROSCIUTTO

Steps:

• In a large skillet cook the onion, the garlic, the red pepper flakes, the basil, and the orégano in the oil over moderately low heat, stirring, until the onion is softened. Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley.
• In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well. Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe. Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450°F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.

BAKED PASTA,SHIITAKE MUSHROOMS&PROSCIUTTO

Steps:

• In a large skillet cook the onion, the garlic, the red pepper flakes, the basil, and the oregano in the oil over moderately low heat, stirring, until the onion is softened. Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablwespoons of butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking for 2 minutes, or until thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the fontina, the gargonzola, 1 1/4 cups of the parmesan, and the parsley. In a kettle of boiling salted water cook the pasta for 5 minutes and drain it well. Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3 to 4 quart baking dish. (the dish can be prepared to this point and chilled overnight. Bring to room temp. before continuing with recepie) Sprinkle the pasta with the remaining 1/4 cup of parmesan cheese, dot it with the remaining 1 tablespoon of butter, and bake in the middle of a preheated 450F oven for 25 to 30 minutes, or until golden brown on top.

FARFALLE WITH ARTICHOKES AND PROSCIUTTO

Steps:

• Cook farfalle in salted water according to the package instructions. Drain well.
• Trim and rinse zucchini and mushrooms. Cut zucchini into thin strips. Cut mushrooms into slices. Peel onion and chop finely.
• Drain artichokes and cut in half. Heat the olive oil in a Dutch oven and add the mushrooms, zucchini and onion. Sauté briefly and pour in broth. Simmer for about 10 minutes. Add olives and artichokes and season with salt and pepper.
• Add farfalle and cook briefly until warmed through. Stir in the prosciutto. Sprinkle Parmesan cheese over the pasta and serve garnished with basil leaves.