Crispy Prosciutto and Parmigiano Noodle Bowl
Easy
Try this simple, yet flavorful noodle bowl using two of Italy's best known products!
This recipe shows you an easy way to make a beautiful stock using your favorite store-bought chicken broth, a sprig of rosemary, the rind of a piece of Parmigiano cheese, and the skin from a piece of prosciutto.
Prep
Cook
Gallery
| Category: | Cut Pasta |
Ingredients
For
4
Serving(s)
What You Need
| 1 lb Talluto's Tonnarelli pasta |
| 4 cup Chicken broth |
| 1/2 cup water |
| 1 oz prosciutto trimmings (skin or fat) |
| 1 piece Parmigiano cheese rind |
| 1 sprig fresh rosemary |
| 1/4 lb Prosciutto |
| 2 cups Fresh arugula leaves |
| 1 rind Parmigiano Reggiano |
| 1/4 tsp freshly ground black pepper, to taste |
| 2 oz freshly grated Parmigiano cheese |
Crispy Prosciutto and Parmigiano Noodle Bowl Directions
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Preheat the oven to 375 degrees.
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In a medium-size stockpot, simmer the chicken broth and water with the rosemary sprig, the cheese rind, and the prosciutto skin trimming for about 15-20 minutes to allow the flavors to develop.
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Cook the tonnarelli in boiling water according to the instructions on the package, 5-6 minutes.
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When the tonnarelli is cooked, drain it well and set it aside.
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Lay the slices of prosciutto on a cookie sheet lined with parchment paper.
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Bake in the oven for about 6 minutes or until crispy. Remove from the oven and allow to cool.
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When you are ready to serve, layer the arugula and the noodles in individual bowls.
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Sprinkle the noodles with some grated Parmigiano and some ground black pepper.
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Ladle some of the very hot broth into each serving bowl over the top of the noodles.
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Crumble some crispy prosciutto on the top and serve immediately.
