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Culinary Adventures
When we were in the market yesterday, I noticed something I hadn't seen before in the fresh pasta section – Brie and Ricotta with Roasted Garlic Borsetti. Sitting nearby was a little package of pre-chopped prosciutto. Something vaguely resembling inspiration struck, and for dinner tonight
Prepare borsetti according to package directions. Drain. In a skillet over medium heat, put 2 TBL. of good olive oil. mince 1/4 of a medium yellow onion and sweat it for 3 minutes, than add 1 tsp. chopped garlic, 1/2 tsp crushed red pepper flakes, and 1 tsp crushed dried oregano. let it sweat for a minute or two more. Dice a medium tomato and toss it in the skillet. Add a couple good pinches (1/4 tsp) of kosher salt. Raise heat to medium-high, and reduce the mixture until it starts to thicken. Reduce heat to low and stir in 1/4 cup half and half. When it barely starts to simmer, toss in 2 oz. chopped prosciutto. Add the drained borsetti and toss to coat. Serve with a green salad dressed with a Basil and Romano dressing and garnished with chopped black olives.
Yum! I would pay money for this in a restaurant.
Prepare borsetti according to package directions. Drain. In a skillet over medium heat, put 2 TBL. of good olive oil. mince 1/4 of a medium yellow onion and sweat it for 3 minutes, than add 1 tsp. chopped garlic, 1/2 tsp crushed red pepper flakes, and 1 tsp crushed dried oregano. let it sweat for a minute or two more. Dice a medium tomato and toss it in the skillet. Add a couple good pinches (1/4 tsp) of kosher salt. Raise heat to medium-high, and reduce the mixture until it starts to thicken. Reduce heat to low and stir in 1/4 cup half and half. When it barely starts to simmer, toss in 2 oz. chopped prosciutto. Add the drained borsetti and toss to coat. Serve with a green salad dressed with a Basil and Romano dressing and garnished with chopped black olives.
Yum! I would pay money for this in a restaurant.