Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Fusilli with Garlic and Shallots




Source of Recipe


Internet


List of Ingredients




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


Recipe



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.