Helen RandellProsciutto and broccoli pasta
March 15th 2011 08:21
When is cream cheese not cream cheese? When it is actually a cream substitute designed for heating and stirring through a wonderful array of dishes. The only thing is, when you actually want cream cheese, say for example, to make cream cheese icing for these, the wonderful array of other dishes you can make suddenly pales into insignificance.
Similar to this occasion, when Mr Rough Cooking came home with polenta instead of risoni, we had a small problem when he came home with Philadelphia cream for cooking instead of cream cheese. However, that crisis is now behind us, and instead I was looking for a way to serve the cream. With a few strips of prosciutto left in the fridge from an earlier home made pizza episode I had an idea - and it was delicious.
Prosciutto and broccoli pasta
butter
1 onion, finely chopped
1 garlic clove, finely chopped
6 mushrooms, thinly sliced
3 slices prosciutto, sliced
1/2 cup cream (or cream for cooking)
1 tsp paprika
1/2 tsp dried oregano
1/2 head broccoli, cut into florets
penne pasta, cooked as per packet instructions
In a frying pan, melt a little butter and saute onions and garlic until golden. Add mushrooms and when golden add in prosciutto. In a separate saucepan, steam or boil broccoli until soft.
Add cream, paprika and oregano to the frying pan and heat until warmed through. Stir in cooked broccoli.
Stir cream sauce through cooked pasta and serve with shaved Parmesan. Yum!
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Comment by Helen Randell
Rough Cooking
Thanks for your comment!
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness