Best 3 Perciatelli With Prosciutto Wilted Radicchio Blue Cheese And Dried Figs Recipes
Indulge in a culinary journey with Perciatelli with Prosciutto, Wilted Radicchio, Blue Cheese, and Dried Figs, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the richness of prosciutto, the bitterness of radicchio, the tanginess of blue cheese, and the sweetness of dried figs, creating a harmonious balance that is both satisfying and sophisticated. Embark on a sensory adventure as you explore the depths of flavor in this extraordinary dish, where each ingredient plays a vital role in crafting a truly memorable dining experience.
**Recipes Included:**
1. **Perciatelli with Prosciutto, Wilted Radicchio, Blue Cheese, and Dried Figs:** Discover the perfect balance of flavors in this star recipe, where tender perciatelli pasta is tossed with crispy prosciutto, wilted radicchio, tangy blue cheese, and sweet dried figs, all coated in a creamy sauce that brings everything together.
2. **Homemade Perciatelli Pasta:** Elevate your culinary skills by making your own perciatelli pasta from scratch. This step-by-step guide takes you through the process of creating this artisanal pasta, ensuring a delightful homemade touch to your dish.
3. **Wilted Radicchio:** Learn the art of wilting radicchio, a technique that transforms the bitter greens into a tender and flavorful addition to your dish. This simple yet essential step enhances the overall flavor profile, adding a touch of sophistication.
4. **Homemade Blue Cheese Dressing:** Take your dish to the next level with a homemade blue cheese dressing, crafted from a blend of tangy blue cheese, creamy mayonnaise, and aromatic herbs. This luscious dressing adds an extra layer of richness and depth to the pasta, creating an unforgettable taste experience.
PROSCIUTTO WRAPPED FIGS AND BLUE CHEESE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 12m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat grill. You will need medium to high heat for grilling. The key is to crisp the prosciutto quickly and leave the blue cheese just melted with the inner part of the fig cool in temperature.
- Cut the figs in half and place a piece of blue cheese on each fig half. Wrap the prosciutto around each fig half, covering the cheese. The ends of the prosciutto should overlap.
- Grill each piece until the prosciutto begins to color and crisp, about 2 minutes on each side. Remove from grill, lightly drizzle with extra virgin olive oil and season with sea salt and pepper. Serve warm.
PERCIATELLI WITH TOMATO AND PROSCIUTTO SAUCE
This version of a classic Italian pasta dish is prepared with prosciutto, as was often done in Italian-American restaurants. For a more traditional version, substitute 6 ounces of guanciale (cured pork-cheek bacon) or regular bacon cut into 1/4-inch strips for the prosciutto. Cook the guanciale or bacon in the skillet with the olive oil before adding the onion. Cook until lightly browned but still soft, about 4 minutes for the guanciale or 2 minutes for the bacon. Then add the onion and continue with the recipe as below.
Yield makes 6 servings
Number Of Ingredients 9
Steps:
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
- Drain the tomatoes and reserve the juice. Cut the tomatoes in quarters lengthwise and scrape out the seeds and cores. Stir the perciatelli into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 12 minutes.
- Meanwhile, in a large, heavy skillet, heat 3 tablespoons of the olive oil over medium heat. Add the onion and bay leaves and cook until the onion is wilted but still crunchy, about 4 minutes. Add the prosciutto and stir 2 minutes. Add the tomatoes, about 1 cup of the reserved liquid, and the crushed red pepper. Bring to a boil, lower the heat so the sauce is at a lively simmer, and cook until the pasta is done.
- Reserve about 1 cup of the pasta-cooking liquid, then drain the pasta and return it to the pot. Add half the sauce and the remaining olive oil. Stir until the sauce is bubbling and the pasta is coated. If necessary, add as much of the reserved pasta-cooking liquid as needed to make enough sauce to coat the pasta lightly but evenly. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a heated platter or serving bowls and top with the remaining sauce.
PERCIATELLI WITH GARLIC, WALNUTS, AND TOMATOES
Perciatelli, also called bucatini, is like thick round spaghetti with a hole down the center. Liguine or spaghetti can be used instead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; add 2 tablespoons salt. Add pasta; cook, according to package instructions, until al dente; drain.
- Meanwhile, in a large deep frying pan, heat 3 tablespoons olive oil over medium-low heat. Add garlic and cook, turning, until browned, 6 to 8 minutes. Add cooked pasta, parsley, tomatoes, breadcrumbs, walnuts, red-pepper flakes, pecorino, remaining tablespoon olive oil, and salt and pepper; cook, tossing to combine, 1 to 2 minutes.
- Divide pasta among 4 plates and serve immediately, garnished with shaved pecorino, if desired.
Tips:
- Choose the right pasta: Perciatelli is a great choice for this recipe, as its large surface area allows it to hold the sauce well. However, you can use any other type of long pasta, such as spaghetti or linguine.
- Cook the pasta al dente: This means cooking it until it is just tender, but still has a slight bite to it. This will prevent it from becoming mushy when you add it to the sauce.
- Use good quality ingredients: The better the ingredients you use, the better the dish will taste. This is especially true for the cheese and the prosciutto.
- Don't overcrowd the pan: When you are cooking the radicchio and the prosciutto, make sure not to overcrowd the pan. This will prevent them from cooking evenly.
- Add the figs at the end: The figs are a delicate fruit, so it is best to add them to the dish at the end of the cooking process. This will prevent them from becoming overcooked and mushy.
Conclusion:
Perciatelli with Prosciutto, Wilted Radicchio, Blue Cheese, and Dried Figs is a delicious and elegant dish that is perfect for a special occasion. The salty prosciutto, the bitter radicchio, the creamy blue cheese, and the sweet figs all come together to create a complex and flavorful dish that is sure to impress your guests. This dish is also relatively easy to make, so it is perfect for home cooks of all levels. So next time you are looking for a special dish to serve, give this Perciatelli with Prosciutto, Wilted Radicchio, Blue Cheese, and Dried Figs a try.
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