Dominics Farfalle Alla Karman Recipes

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DOMINIC'S FARFALLE ALLA KARMAN



Dominic's Farfalle Alla Karman image

This recipe combines pasta, prosciutto, tomatoes, wild mushrooms and peas in a creamy Parmesan wine sauce for an elegant, mouth-watering Italian dish. It originated with Chef Dominic Galati of Dominic's on the Hill, in St. Louis' "Little Italy". Don't let the list of ingredients hold you back - if you prep everything before you start, it's fast sailing. Italians might serve this as an appetizer, but I serve it as a one-dish meal.

Provided by ninja

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

12 ounces farfalle pasta (bow tie)
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 (3 ounce) package prosciutto, slices cut cross-wise into 1-inch wide strips
1 large tomatoes, peeled, seeded and chopped
1 cup sliced wild mushroom, stems removed
2/3 cup dry white wine
1/2 cup heavy whipping cream
2 tablespoons butter
1 cup frozen peas
salt and pepper, to taste
1/2 cup freshly shredded parmesan cheese, plus extra for garnish
2 tablespoons finely chopped fresh Italian parsley

Steps:

  • In a large pot of salted boiling water, cook pasta according to package directions; drain well, reserving about 1 cup of the pasta water.
  • While pasta is cooking, heat olive oil over medium-high heat in a large skillet. Add onions and cook, stirring frequently, until onion is golden brown, about 3 minutes. Stir in garlic and continue to cook for 1 minute. Add prosciutto, tomato, mushrooms and peas, and cook another 3 minutes; season with salt and pepper.
  • Add wine and cook until wine reduces slightly, about 2 minutes. Add cream and butter; cook for 2 minutes. Stir in Parmesan and parsley.
  • Taste sauce and adjust seasonings if necessary. As needed, add reserved water from the pasta, a few tablespoons at a time, until sauce reaches desired consistency. Serve immediately, garnished with more freshly shredded Parmesan.

FARFALLE WITH FRESH HERBS AND GOAT CHEESE



Farfalle with Fresh Herbs and Goat Cheese image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
1 pound farfalle pasta
3 tablespoons olive oil
3 cloves garlic, minced
1 shallot, minced
1/2 cup half-and-half
6 ounces goat cheese, at room temperature
Freshly ground black pepper
Zest and juice of 1 lemon
3 tablespoons minced fresh parsley
3 tablespoons minced fresh dill
3 tablespoons minced fresh mint
3 tablespoons thinly sliced chives
1 cup grated Pecorino Romano
Extra-virgin olive oil, for drizzling

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain.
  • Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives.
  • Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil.
  • Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives.

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