welcome friends welcome back to the
kitchen if you've been following along
you know that we made an entire leg of
prosciutto and i've got a little piece
of it here
and i've been working through different
ways of using it in different dishes and
so today we're going to make
a pretty straightforward simple pasta
that is mostly
mushrooms but flavored with the
prosciutto so
i'm going to cut the prosciutto fairly
thin
i know i should probably be using the
deli slicer
i just didn't want to drag it out this
afternoon and i'm using prosciutto but
any cured salted meat would work i mean
you could use bacon
you could use pancetta you could use
any sort of dry cured sausage any of
those things would be a great
substitute for the prosciutto what
you're looking for is
salty cured meat and any of it would
work
so let's slice this up and of course you
know try to
slice it thinly do your best it doesn't
have to be perfect
and then you can leave it in slices
about that size
or you could cut it up even further if
you want to
and i will probably chop it up a little
bit before i put it into the pan
that's probably all i need so let's get
the pan heated up
so i'll put this pan on to a fairly
medium high heat
and hit it with a little bit of olive
oil
maybe about three tablespoons
not quite four and we'll heat that up
and once that's shimmer and hot
in goes the prosciutto
and we just want to fry this to crisp it
up and to flavor the oil in the pot
okay that's looking good now you don't
need to cook this obviously
you're just trying to crisp it up and
really get that flavor into the pot
so i'm going to take it out and set it
aside for a little while
and then into the pot goes some shallots
and we don't really need to fry them too
much they're going to cook really
quickly i've sliced them pretty
thin and then
into there also goes a pile
of mushrooms now i've used a bunch of
different types of mushrooms i think
probably four or five different types i
just went to the grocery store and
bought
a whole pile of different ones because
every type of mushroom
is going to bring a different flavor and
a slightly different texture to the
finished dish
if you want to go ahead and just use all
one type of mushroom
that's fine but i would encourage you to
try as
many different types of mushrooms as you
possibly can
so i'm going to cook this down until the
mushrooms have released
all of their liquid now the mushrooms
have cooked down
pretty nicely so i'm going to
hit it with a little bit of black pepper
i'm not going to add any salt because
there's plenty of salt
from the prosciutto i'm going to put in
some chicken stock
and i'm going to pour in a little bit of
wine as well
bring some acidity from the wine if you
don't like cooking with wine or you
don't want to cook with wine
you don't have to use it you could put
in maybe a tablespoon or
a tablespoon and a half of vinegar just
to bring a little bit of brightness
and acidity and i'm going to let this
simmer
until most of the liquid is gone i'm
also going to
put in some fresh thyme leaves and you
could use dried thyme if that's what you
have
you could put the whole piece of
thyme in there you don't have to take
the leaves off if you don't want to just
stick the whole thing in
and then pick them out before you go to
service
and we'll just let this simmer away and
let all of those
flavors come together
and i've got some boiling salted water
here and i'm going to add in
bowtie pasta
and we'll just shake that around so they
don't stick together
give the mushrooms a stir they are
almost
dry again
okay the pasta looks to be cooked just
barely it'll finish cooking
in this other pot with the mushrooms so
we'll get
enough of the water off and dump it into
the mushrooms
and then i've got a scoop here and i'm
going to add
about a cup worth of the cooking liquid
into this pot
and we'll give this a toss and bring it
all together
and you want to toss this all together
cook the pasta the last little bit with
the mushrooms
and the pasta cooking water should
thicken up part of the sauce
i'm also going to jump in at this point
probably half to two-thirds
of the prosciutto and mix it in as well
and the last ingredient is some cream
so pour that in and then give this a
really good mix before we serve it
and so we serve that up
a little bit of the prosciutto on top
and grate on some cheese
hey jules hey glenn hey friends oh i see
you've made something very warm and
comforting on this cold day
yeah so i'm trying to think of ways to
use up the prosciutto
not good idea have pasta which works
really well in the cold
and also to work in some mushrooms
so the sauce on this is mostly a
mushroom flavored
sauce a little bit of cream at the end
to bring it all together
the prosciutto's in there
kind of scoop some prosciutto on my all
right there we go
cheese on top quite a bit of flavor from
the mushrooms
depending on the kind of mushrooms that
you get yes
and i had a pile of different mushrooms
there's about a pound of mushrooms in
there
that's a lot of mushrooms i have to
admit as a little kid
i would hate this i was not a fan of
mushrooms as a little cream and
mushrooms together
yeah but uh that's that's really that's
exactly what i need today
the sauce isn't thick and clutgy or
thick and
it's a very kind of a very light cream
coating it's just a
coat it's just a coating i'm really
enjoying this thanks for stopping by
see you guys
you