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Crispy Prosciutto and Parmigiano Noodle Bowl

Try this simple, yet flavorful noodle bowl using two of Italy's best know products!

This recipe shows you an easy way to make a beautiful stock using your favorite store-bought chicken broth, the rind of a chunk of Parmigiano cheese, and the skin from a piece of prosciutto.



Category: Cut Pasta


For 6 Person(s)

Noodle Bowl

1 lb Talluto's Egg Tonnarelli
8 slices Prosciutto di Parma, not too thin
2 cups Baby Arugula
2 quarts your favorite store-bought Chicken Broth
16 oz water
1 piece Reggiano Parmigiano rind
1 piece Prosciutto skin trimming
Salt, to taste
Freshly ground Black Pepper, to taste
Freshly grated Reggiano Parmigiano
1 sprig fresh rosemary

Crispy Prosciutto and Parmigiano Noodle Bowl Directions

  1. Preheat the oven to 375 degrees.
  2. 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.
  3. Cook the tonnarelli in boiling water according to the instructions on the package, 5-6 minutes.
  4. When the tonnarelli is cooked, drain it well and set it aside.
  5. Lay the slices of prosciutto on a cookie sheet lined with parchment paper.
  6. Bake in the oven for about 6 minutes or until crispy. Remove from the oven and allow to cool.
  7. When you are ready to serve, layer the arugula and the noodles in individual bowls.
  8. Sprinkle the noodles with some grated Parmigiano and some ground black pepper.
  9. Ladle some of the very hot broth into each serving bowl over the top of the noodles. 
  10. Crumble some crispy prosciutto on the top and serve immediately.

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