Thirty Minute Thursday: Fusilli with Asparagus and Prosciutto~

2 04 2011

I apologize for being so late with the round-up this week!  It seemed like Thursday-Friday-Saturday whirled into being one long day!  I did get here with my dish that night, and managed to get started with the post, and then…time was gone!  I’m sorry… I try to get us all together on Thursday, but this week…Life got in my way!  *Ü*

Look Who’s Cooking~
First in this week is Kayte from Grandma’s Kitchen Table.  Kayte prepared Fettucine al Gorgonzola.  I absolutely love her presentation… The prepared dish is very plain in color, however, Kayte gave it the most regal presentation with a beautiful blue drape.  She also says the dish has a “great flavor punch” and that it’s sinful.  Sounds like a keeper!

Chaya, from Bizzy B. Bakes and Sweet and Savory has created her own adaptation of Tagliatelle with Peas.  Chaya’s primary changes included omitting the onion altogether and using goat cheese.  What a great idea!  And what a fun twist!

As for me, this week I chose to make a twist on Hazan’s Penne with Asparagus and Prosciutto.  This recipe calls for just a few ingredients and goes together very quickly.  A quick simmer and sauté, and it’s all finished.

This is a great example of how easily you can change from one kind of pasta to another.  The trick is to evaluate what kind of sauce you’re making and then match it with the right kind of pasta.  When you have a smooth, thin sauce like seasoned olive oil, it’s best to use a thin pasta like a spaghetti.  Heavier or chunky sauces go wonderfully with pasta that has ridges or ripples…such as penne, fusilli or radiatore because the sauce will catch in the riffles of the pasta.  Creamy smooth sauces are best suited for long, thin-but wider, pastas like linguine and fettucine, or even the wider shapes…but use care, because there’s more pasta surface that will soak up the sauce very quickly.

Tasting Notes~
This is obviously a keeper.  It’s a great recipe to use up the last little bit of prosciutto, and it’s wonderful with bright fresh asparagus!  This time around, I also added in some sauteéd mushrooms…just another little layer of flavor and texture.  They stirred in wonderfully!  This is a really quick recipe…cooking the pasta is the longest part of the dish!

If you’d like to join us, you’ll need to pick up a copy of Giuliano Hazan’s Thirty Minute Pasta…you can either put his recipes together as they are, or use them as an inspiration to stretch beyond!  If your adaptation takes more than 30 minutes…we won’t penalize you!  After all…some Italian dishes are really meant to be cooked slowly and lovingly.  Our primary focus is learning new things, getting comfortable with the procedures, having fun creating and sharing what we’ve done!  I’m using Thirty Minute Pasta as a vehicle to get me there…and all rules have to have a certain amount of flexibility built in!



2 responses

3 04 2011
Lawyer Loves Lunch

Loved your tips on pairing various pasta with sauces! I admit I default to fettuccine regardless of the kind of sauce I’m using so I’m definitely going to be more cognizant of this in the future. On another note, I just picked up some fresh asparagus so I may try this combination soon! 🙂

3 04 2011

Looks great, and so perfect for spring, isn’t it??? Loving this book, I am reaching for it time and again because it is quick and easy and like you said, you can reach into your frig and pantry and adapt things so easily. Thanks for finding it and getting me going on this.

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