Region: Italy
Category: Pasta with Pork
Season: Winter
Difficulty: Easy
This delicious pasta dish from Val d’Aosta, a region of northern Italy is made with (1)LO.jpg)
three cheeses, mascarpone, fontina, and freshly-made ricotta cheese. It’s rich and only needs a nice salad to accompany it. It makes a fine first course when you are serving guests a simpler main course like roast chicken.
[photo: Clifford A. Wright]
Yield: Makes 4 to 6 servings
Preparation Time: 20 minutes
2 1/2 tablespoons unsalted butter
6 ounces cooked ham, chopped
1 1/2 cups fresh ricotta cheese
2 ounces mascarpone cheese
1/4 pound fontina Val d’Aosta cheese, freshly shredded
1/4 cup heavy cream
Salt and freshly ground black pepper to taste
1 egg yolk
3/4 pound penne
1. In a large flameproof casserole, melt 1 tablespoon butter over medium heat, then heat the ham until sizzling.
2. In a large saucepan, heat the ricotta, mascarpone, fontina, and heavy cream over medium-low heat until well blended, stirring frequently. Season with salt and pepper and stir in the remaining butter. Once the butter has melted, reduce the heat to low and stir in the egg yolk.
3. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing. Transfer the pasta to the casserole with the ham and toss with the ham. Pour the cheese sauce over the pasta, toss gently and serve.
Variation:
Note:
Posted: 12/21/2006