| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
|
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Prosciutto Cotto; (Italian Cooked Ham), diced |
| 4 |
oz |
Whole milk Mozzarella; diced |
| 1 |
c |
Cream |
| 1 |
lb |
Rigatoni |
| 6 |
oz |
Freshly grated Parmigiano Reggiano |
|
|
Salt |
| 2 |
tb |
Butter |
INSTRUCTIONS
Place the ham and mozzarella in a saucepan. Add the cream and Parmigiano
Reggiano. Turn on the heat to low and cook for a few minutes until the
cream is slightly reduced. Drop the rigatoni into boiling salted water and
cook until al dente (firm to the bite). Drain immediately. Transfer to a
butter smeared baking dish. Add the sauce and toss thoroughly. Place in a
preheated oven at 400 degrees and bake for 15 minutes. Allow to settle for
a few minutes until serving. Serves 4 to 6 people.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998
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