Crispy Prosciutto and Parmigiano Noodle Bowl
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.
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
Preheat the oven to 375 degrees.
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.
Cook the tonnarelli in boiling water according to the instructions on the package, 5-6 minutes.
When the tonnarelli is cooked, drain it well and set it aside.
Lay the slices of prosciutto on a cookie sheet lined with parchment paper.
Bake in the oven for about 6 minutes or until crispy. Remove from the oven and allow to cool.
When you are ready to serve, layer the arugula and the noodles in individual bowls.
Sprinkle the noodles with some grated Parmigiano and some ground black pepper.
Ladle some of the very hot broth into each serving bowl over the top of the noodles.
Crumble some crispy prosciutto on the top and serve immediately.