Fusilli con Scalogni e Aglio
(Fusilli Pasta with Shallots and Garlic)
4 Med. Shallots - chopped fine 6 Cloves Garlic - sliced thinly 1/2 Cup Ham - cooked and cut into half inch cubes 6 Med. Tomatoes, fresh Roma - chopped coarsely (preserve the juice) 1/4 Cup Olive Oil - Extra Virgin 1 Tbl. Rosemary - fresh and chopped 6 Leaves Sage - fresh and ripped into medium sized pieces 4 Tbl. Goat cheese 1/2 Cup Fontina or Manchego cheese - freshly grated 1/4 Cup Bread Crumbs - [preferably home made] 1/2 Lb. Fusilli pasta Q.B. Parmesan cheese - freshly grated Q.B. Italian parsley - chopped
Put up a pot of water to boil for the pasta. As soon as the water boils, add the pasta and cook al dente.
Saute the shallots, and when they become translucent, add the garlic. Let cook for a minute or so, then add the ham and the tomatoes, the tomato juice that was saved, and the herbs. Turn up the heat and cook for 3 minutes on high, then lower the heat to medium and cook an additional 3 minutes. Turn off the heat.
As soon as the pasta is cooked, remove a ladleful of the pasta water and add it to the pan with the shallots, garlic, ham and tomatoes, then stir. Add the pasta, the cheeses and the bread crumbs, and cook on high heat for 30-45 seconds, stirring vigorously until the cheeses are melted and well mixed into the pasta. Add salt and pepper to taste.
Serve hot, garnished with plenty of freshly grated Parmigiano-Reggiano cheese, and a small handful of fresh Italian parsley.
Last updated on:02/04/04 11:39:29 PM