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

Staff Writer
Garganelli con Crema di Parmigiano, Prosciutto di Parma, e Radicchio Recipe
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
474
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.

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.

Nutritional Facts

Total Fat
16g
25%
Sugar
3g
N/A
Saturated Fat
7g
33%
Cholesterol
42mg
14%
Protein
20g
39%
Carbs
61g
20%
Vitamin A
66µg
7%
Vitamin B12
0.3µg
4.4%
Vitamin B6
0.3mg
14.7%
Vitamin C
2mg
4%
Vitamin D
0.4µg
0.1%
Vitamin E
1mg
7%
Vitamin K
39µg
48%
Calcium
32mg
3%
Fiber
3g
11%
Folate (food)
28µg
N/A
Folate equivalent (total)
28µg
7%
Iron
2mg
9%
Magnesium
54mg
13%
Monounsaturated
7g
N/A
Niacin (B3)
3mg
17%
Phosphorus
261mg
37%
Polyunsaturated
2g
N/A
Potassium
441mg
13%
Riboflavin (B2)
0.2mg
10.4%
Sodium
859mg
36%
Thiamin (B1)
0.3mg
17.2%
Trans
0.3g
N/A
Zinc
2mg
14%

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