Best Pasta Prosciutto And Potato Pie Recipes

Pasta, Prosciutto, and Potato Pie image

Provided by Martha Stewart

Number Of Ingredients 18

1 3/4 pounds russet potatoes (3 to 4 medium)
2 tablespoons unsalted butter, softened
2 scallions, white and light-green parts, finely chopped
Coarse salt and freshly ground pepper
1 cup whole milk
1 cup heavy cream
1 dried small red chile, crumbled
4 large eggs
4 large egg yolks
1/4 cup sour cream
1 1/2 cups Parmesan cheese, grated
1/4 teaspoon freshly grated nutmeg
2 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1/2 large bunch (14 ounces) Swiss chard, stemmed and coarsely chopped
3/4 pound penne, cooked according to package instructions
1/4 pound prosciutto, thinly sliced into 1/4-inch strips
3 tablespoons fresh oregano, coarsely chopped

Steps:

Preheat oven to 375 degrees. Bake potatoes on a rimmed baking sheet until tender, about 45 minutes. Let cool slightly. Peel potatoes; discard skin. Mash with a potato masher. Stir potatoes, butter, and scallions in a medium bowl; season with salt and pepper. Press potato mixture evenly into bottom of a 9-inch springform pan. Bake until light golden, 25 to 30 minutes. Let cool on a wire rack.
Bring milk and cream to a boil in a medium saucepan over medium-high heat, stirring occasionally. Remove from heat; stir in chile. Whisk in eggs, egg yolks, sour cream, Parmesan, and nutmeg. Season with salt and pepper; set aside.
Heat oil in a large skillet over medium heat. Add shallot; cook, stirring occasionally, until light golden, about 2 minutes. Add chard; cook, stirring occasionally, until wilted, 3 to 4 minutes. Season with salt and pepper.
Stir pasta, Parmesan mixture, chard mixture, prosciutto, and oregano in a large bowl. Spread over crust. Bake until golden brown and set, about 45 minutes. Let cool slightly before serving.

Tagliatelle With Prosciutto and Butter image

Provided by Alexa Weibel

Time 15m

Yield 2 servings

Number Of Ingredients 5

6 tablespoons unsalted butter
2 ounces prosciutto, torn into bite-size pieces
Kosher salt and black pepper
3/4 pound handmade fresh tagliatelle or store-bought tagliatelle
1/2 cup finely grated Parmigiano-Reggiano, plus more for garnish, if desired

Steps:

Bring a large pot of water to a boil over high heat.
In a large skillet, melt the butter over medium-high heat until frothy and golden, about 1 minute. Add half the prosciutto in one flat layer. Cook until crisp, 1 to 2 minutes, then transfer cooked prosciutto to a paper towel-lined plate. Repeat with remaining prosciutto, leaving it in the skillet, and remove skillet from heat.
Season the boiling water lightly with salt. When the salt dissolves, add the tagliatelle and cook until toothsome and slightly undercooked, 2 to 4 minutes or according to package instructions.
Just before your pasta is ready, return the skillet to the heat and warm over medium. Do not drain the pasta, but use a slotted pasta fork or tongs and transfer the cooked pasta directly to the skillet. Working quickly, add 1/2 cup Parmigiano-Reggiano and about 1/4 cup of the pasta cooking water and swirl vigorously to emulsify, jostling the pan at the same time, and cook just until sauce is silky, about 1 minute.
Divide the pasta among shallow bowls, sprinkle with pepper and remaining prosciutto and serve immediately, along with more Parmigiano-Reggiano if desired.

Egg, Potato, and Prosciutto Pie image

Provided by Maggie Ruggiero

Yield Makes 6 to 8 servings (breakfast or brunch)

Number Of Ingredients 6

1 (1-pound) package frozen puff pastry, thawed
2 medium onions, finely chopped (2 cups)
1 1/2 tablespoons olive oil
4 to 5 ounces thinly sliced prosciutto
1 large boiling potato (10 to 12 ounces)
12 large eggs

Steps:

Put a baking sheet in middle of oven and preheat oven to 375°F.
If dough is in 1 piece, cut in half. Roll out each piece into a 12-inch square on a lightly floured surface. Line a 9-inch square baking pan with 1 piece of dough, draping it slightly over sides.
Stir together onions, oil, and 1/4 teaspoon each of salt and pepper and spread in an even layer over dough. Top with prosciutto. Peel potato and thinly slice (about 1/8 inch thick), then arrange in one layer over prosciutto, overlapping slightly. Crack eggs on top of potatoes, gently arranging yolks so they don't touch one another. Season eggs with 1/4 teaspoon each of salt and pepper.
Cut several slits in remaining pastry square and lay over top of pie, then crimp edge and trim.
Bake until pastry is golden brown and puffed, 50 to 60 minutes.