Cover and bring to a boil over high heat. Add 2 tsp salt and toss in the macaroni. Reduce the heat to medium-high. For example, if the box says to cook for 7 minutes, test the pasta after 5 minutes. To check, fish a piece out of the water a slotted spoon makes it easy , run it under cold water, and bite it. It should still be chewy, but not tough. Drain the pasta in a colander set in the sink and run cold water over it to stop the cooking and keep it from clumping. Add 2 tbsp of the butter to the pan and melt over medium-high heat. Transfer the prosciutto to a plate.
One Pan, Two Plates : More Than 70 Complete Weeknight Meals for Two
Put the panko in a small bowl. Pour the hot butter left in the pan over the panko and toss to coat. Return the pan to medium-high heat and add the remaining 2 tbsp butter. Cook, stirring, until the flour becomes foamy, about 1 minute. Whisk in the warm milk. Stir until the mixture is thickened and saucy, about 2 minutes. Remove from the heat and add all three cheeses, the nutmeg, and a grind or two of pepper, stirring until the cheeses are melted. Taste and season with more salt and pepper if it needs it.
Stir in the macaroni and prosciutto until all of the mac is thoroughly coated and the prosciutto is evenly distributed. Smooth the top and sprinkle the buttery bread crumbs over the top.
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Transfer to the oven and bake for about 20 minutes, or until the juices are bubbly and the top is lightly browned. If you have time to give it a few more minutes, the top will get even crispier.
Scoop into warmed shallow bowls and serve hot. I prefer to make and serve it in a cast-iron skillet, because the pan holds the heat so well.
One time, I put the skillet on the table, set out two forks, and my husband and I devoured it right out of the pan. It was delicious that way because the cheesy sauce was oozy and hot throughout the whole meal. It was also fun to fight over the larger pieces of prosciutto with our forks. Try to find Vincent Girardin Bourgogne.
Fresh tomatoes, fresh basil, garlic, and pasta could be dinner every night at my house. Since you use fresh tomatoes, this dish should be reserved for that time of year when they are perfectly ripe and at peak flavor. The amount of garlic, red pepper flakes, and basil is a personal thing, so be sure to tailor this dish to your taste buds.
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Set aside. They will soak up all the butter in the pan like sponges. You may need to reduce the heat if they threaten to over-brown. Transfer the croutons to a plate. Let the pan cool slightly before carefully wiping it out with paper towels. Add the remaining 2 tsp salt and the fettuccine. Cook, stirring occasionally, until al dente, about 3 minutes or according to the package directions.
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To check, fish out a strand and bite into it. Immediately dump the pasta and 1 to 2 tbsp of the reserved pasta water into the bowl with the tomato mixture and toss to coat the pasta thoroughly. Add the basil and croutons and stir to incorporate them into the mix. Taste and adjust the seasoning. If it seems dry, add a little more pasta water. Heap the pasta on warmed plates and eat with reckless abandon. The pasta cools really quickly and the croutons get soggy, so tuck in right away. The easiest way to slice them is to use a serrated knife.
The same thing goes for crusty artisan loaves of bread.
One Pan, Two Plates | Chronicle Books
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