Garganelli con Crema di Parmigiano, Prosciutto di Parma, e Radicchio Recipe

Garganelli con Crema di Parmigiano, Prosciutto di Parma, e Radicchio Recipe
Staff Writer
Garganelli
Jessica Chou
Garganelli

Here’s a recipe from Osteria Morini, a restaurant in New York City focusing on the cuisine of Emilia-Romagna, a region known for its prosciutto and its Parmigiano-Reggiano cheese, both featured prominently in this recipe.

6
Servings
326
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 cup chicken stock
  • 1 1/2 cup Parmigiano-Reggiano, plus more for garnish, grated
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons white truffle oil (optional)
  • 4 tablespoons unsalted butter
  • 1/4 cup yellow onion, diced finely
  • 2 cloves garlic, sliced
  • 2 cups radicchio leaves, julienned
  • 6 ounces prosciutto di Parma, sliced thinly
  • 1 teaspoon fresh thyme leaves
  • Sea salt and freshly ground black pepper, to taste
  • 1 pound garganelli

Directions

In a pot, bring the chicken stock to a boil over high heat.

Put all but 2 tablespoons of the cheese in a large, deep, heat-resistant bowl. Pour ½ a cup of the boiling chicken stock over the cheese. Using an immersion blender, blend on high speed until the cheese begins to melt. (If you don’t have an immersion blender, you can transfer the mixture to a regular blender and process at high speed.)

With the blender running, add the olive oil and truffle oil (if using) and continue blending until the sauce is smooth and emulsified. Transfer the sauce into a small pan, cover, and keep warm over very low heat.

In a large skillet, melt the butter over medium-high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, 1-2 minutes. Add the radicchio, prosciutto, the remaining chicken stock, and thyme. Return to a boil, then reduce heat to medium-low and simmer until heated through, 2-3 minutes. Season with salt and pepper, to taste. Keep warm.

Meanwhile, bring a large pot of salted water to a boil. Stir in the pasta and cook until al dente, about 2 minutes for fresh pasta, then drain. For dried pasta, follow the package directions. Drain the pasta in a colander, and reserve.

Remove the sauce from heat. Stir in the reserved 2 tablespoons of grated cheese. Add the pasta to the sauce and turn to coat evenly. Divide the pasta among 4 large plates. Sprinkle with additional cheese, ground black pepper, drizzle a little olive oil over the pasta, and serve at once.

Nutritional Facts

Total Fat
18g
26%
Sugar
5g
6%
Saturated Fat
5g
21%
Cholesterol
26mg
9%
Carbohydrate, by difference
30g
23%
Protein
12g
26%
Vitamin A, RAE
3µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
174µg
100%
Calcium, Ca
118mg
12%
Choline, total
27mg
6%
Fiber, total dietary
2g
8%
Folate, total
60µg
15%
Iron, Fe
2mg
11%
Magnesium, Mg
25mg
8%
Niacin
2mg
14%
Phosphorus, P
75mg
11%
Selenium, Se
5µg
9%
Sodium, Na
689mg
46%
Vitamin D (D2 + D3)
1µg
7%
Water
156g
6%
Zinc, Zn
2mg
25%

Prosciutto Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Prosciutto Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.