What's cooking today is my camera, along with this dandy little pasta dish... This time I decided to do a photo step-by-step. D. wanted to know if i was doing a photo shoot for Epicurious. Isn't he funny?!?! (Don't I wish.) Of course, if he would tune into the blog a bit more often, he would know all about What's Cooking Wednesday. But, really, he doesn't care as long as SOMETHING is cooking! A special "thanks" to my compliant camera that had to deal with my tempermental lighting and hot olive oil.
TOASTED PENNE WITH GORGONZOLA...
Cook & drain 8 oz. penne pasta (i use whole wheat penne)
saute approx. 1 cup prosciutto & 3 cloves chopped garlic in extra virgin olive oil for 7-8 minutes
add 1/3 cup pine nuts & the cooked/drained penne pasta
add 1/2 can chicken broth (7 oz.)...stir to coat & cook until broth almost evaporates
repeat the process with the remaining 7 oz. chicken broth...then add lemon juice from one large lemon
season to taste with fresh ground pepper & sea salt
add 1 cup crumbled gorgonzola cheese
and finish with 1/2 cup chopped fresh parsley
stir well...serve immediately...do not expect leftovers!
Buon appetito!
2 comments:
Mmmmm...can a post actually have an aroma?
My mouth is watering.
Thanks for sharing.
Waving at you from New York,
Frances
This looks like the best kind of recipe, yummy and easy. Thanks!
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