Best Prosciutto Parmesan Stock Recipes

CREAMY PARMESAN PROSCIUTTO PASTA

Steps:

• Cook pasta as directed on the package.
• While pasta is cooking, add minced garlic and 1 tbsp butter to a large skillet over medium heat. Cook for 1-2 minutes, until butter is melted and garlic is fragrant.
• Add cream and bring to a boil.
• Add the grated Parmesan and allow to simmer for 5 minutes, or until sauce begins to thicken.
• Pour the cream sauce over the cooked and drained pasta.
• Toss with chopped prosciutto.
• Season with salt and pepper.

PROSCIUTTO BROTH WITH FARRO AND SPINACH

Steps:

• In a Dutch oven, combine the prosciutto, Parmesan rind, thyme, carrots, celery, garlic, shallots and 7 cups water. Bring to a simmer over medium-low heat. Simmer for 45 minutes, skimming any foam comes to the surface. Strain the broth and set aside.
• Meanwhile, in a small saucepan, add the farro and water to cover by 1 inch. Add the salt and bring to a simmer over medium heat. Cover and simmer until the farro is tender and most of the water is absorbed, about 20 minutes. Drain off any excess water and set aside.
• In a separate Dutch oven or large saucepan, heat the olive oil over medium-high heat. Add the onions and reduce the heat to medium. Cook, stirring often, until deep golden brown, 10 minutes. Deglaze with the Marsala. Add the cooked farro and the prosciutto broth, and bring to a simmer. Add the spinach and stir until wilted, 2 to 3 minutes.
• Serve the soup in bowls. Top with Parmesan crisps if using.

PENNE WITH PARMESAN CREAM AND PROSCIUTTO

Steps:

• Put oven rack in upper third of oven and preheat oven to 375°F.
• Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.
• Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.
• Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
• Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.

ITALIAN-STYLE RUSTIC TOMATO STOCK

Steps:

• Sauté 1 tablespoon minced garlic and 2 teaspoons minced anchovies in olive oil until fragrant.
• Add 3 cups crushed canned tomatoes, 3 cups water and a sprig of thyme, rosemary or basil (or a combination) if you like.
• Bring to a boil, simmer, then fish out the herbs if you used them.