PASTA WITH RICOTTA, PROSCIUTTO AND ARUGULA..SIMPLE PASTA FOR A QUICK MEAL

  One can never have too many PASTA recipes and ideas, it is just too easy to create a tremendous meal with a pot of water and some good pasta, fresh or dried.  Comforting and filling, PAPPARDELLE, a medium width long sheet of pasta from Tuscany is what today’s post is all about.  You may see this most commonly served with a long simmered Ragu’ of Wild Boar (Cinghiale) or Duck (Anatra) or Bolognese style sauces but let’s not limit ourselves.  Have a 1/2 hour to get dinner ready?  This may be of interest to you.  I know it will be.  I’m pairing it with wilted Arugula, Prosciutto and tossing it with a good ricotta and Parmigiano-Reggiano.  A hint of garlic and you are eating really well..where’s that crisp white wine or sparkling water???  Dinner is served!  A little about Pappardelle…I like to know all about whatever it is I’m eating.  Makes it taste better.  In Tuscan dialect the verb PAPPARE denotes eating with glee, having fun,  with the joy a child might have.  I’ll agree. Pappardelle make you happy and there’s an excitement at your plate.  Is that a little much?  I’m not thinking so, but maybe you are.  You’ll feel it when you eat this easy dish.

SERVES: 4                                                 TAKES: 40 minutes

1 LB. EGG PAPPARDELLE, FRESH IS BEST, BUT THERE ARE EXCELLENT EGG PAPPARDELLE THAT ARE DRIED

1 1/2 CUP RICOTTA

1/4 cup freshly grated PARMIGIANO-REGGIANO

1/2 TSP. BLACK PEPPER or PEPERONCINO

1 clove sliced GARLIC

2 CUPS CHOPPED BABY ARUGULA

1/4 LB. CHOPPED PROSCIUTTO

2 TBS. EXTRA VIRGIN OLIVE OIL

Pinch of SALT

Cook the Pappardelle according to the package instructions.  While you are waiting for the water to boil you can get the “sauce” completed.

In a wide pan heat 1 tbs. of Olive oil.  Add the prosciutto and cook for about 5 minutes to melt the fat on it and lightly caramelize it.  Add the garlic and let it get fragrant (LOVE THAT TERM WITH FOOD, I’M STARVING AGAIN WHEN I HEAR THAT!!), this should only take about 1 to 2 minutes..do not let it burn.  Add the arugula and cook for no more than 2 minutes and pepper.             Remove from heat.  Season with salt if needed. Drain your Pappardelle retaining 2 tbs. of the water.   Add the al dente pappardelle to the pan of prosciutto and arugula. Gently mix well.  Fold in 1 1/2 cups of ricotta and 1/8 cup of the Parmigiano Reggiano  Let it sit for 5 minutes then add the additional ricotta and DRIZZLE  with the remaining oliveoil. serve.  More Parmigiano and pepper if you like.  I like.  done.  Just a note here you may be thinking one clove of garlic is not enough.  I appeal to your senses of at least trying a dish in a more Italian fashion.  Too much garlic, in my opinion in this dish reduces it to a pile of garlic noodles.  Some Italian dishes do in fact have a real punch from garlic, others simply do not and are flavored with it, like this one.  Try it.

Advertisement