Recipe of the Week


Prep Time: 30 Minutes
Yields: 6 Servings

Orecchiette (ō-rā-kē-e-tā) is Italian pasta shaped like an ear. It is used in many soup and pasta dishes. The size and shape of this pasta makes it perfect for tossing with flavored meats and seafood. WAFB anchor Donna Britt loves this recipe from her husband Mark, editor of The Advocate’s Capital Bureau. After his mom was diagnosed with MS and a brain tumor, Mark learned to cook at a very young age from the Italian women in his neighborhood. This is one of his family’s favorite recipes. Orecchiette and prosciutto is easy to prepare and tasty enough to serve at a dinner party.

1 pound orecchiette, cooked al dente
½ pound prosciutto, cubed
3–4 tbsps olive oil, divided
1 shallot, diced
1½–2 cups sweet peas
2 cloves garlic, minced
salt and black pepper to taste
granulated garlic to taste
2 tbsps sweet butter
½–¾ cup grated Parmesan cheese
fresh thyme to garnish

In a large skillet, heat 2 tbsps olive oil over medium-high heat. Sauté prosciutto 3–5 minutes or until light brown and crisp, stirring constantly. Using a slotted spoon, remove prosciutto and drain on paper towels. Add diced shallot and sauté for 1 minute, stirring constantly. Add sweet peas and simmer on low 3–5 minutes or until peas are cooked. Add cooked prosciutto and minced garlic and keep warm. Season to taste with salt, black pepper and granulated garlic. Pasta should be cooked until tender but still firm to bite. Add butter and remaining olive oil to pasta and toss to mix well. Add Parmesan cheese a little at a time and toss gently. Add prosciutto mixture to pasta and toss to mix well. Garnish with fresh thyme.


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