Rice Pilaf with Sage, Parmigiano & Prosciutto

I love to serve this with roast chicken, along with asparagus or fava beans.

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/4 lb. very thinly sliced prosciutto (about 5 slices), cut crosswise into 1-inch-wide strips
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  3 Tbs. chopped fresh sage
  
  


• 
  
  4 large cloves garlic, minced (2 Tbs.)
  
  


• 
  
  3 large shallots, thinly sliced (1 scant cup)
  
  


• 
  
  1-1/2 cups long-grain white rice
  
  


• 
  
  1 tsp. kosher salt; more as needed
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  1-1/2 cups low-salt chicken broth
  
  


• 
  
  2 oz. Parmigiano-Reggiano, coarsely grated on the large holes of a box grater (about 2/3 cup)
  
  

Tip:

Crisping the prosciutto in olive oil before sautéing the aromatics and toasting the rice infuses the oil and everything that subsequently cooks in it, adding more flavor.

In a 3-qt. heavy-based saucepan with a tight lid, heat the olive oil over medium heat. Cook half the prosciutto in the hot oil, stirring occasionally, until browned and crispy, 1 to 2 min. With tongs or a slotted spoon, transfer the prosciutto to a paper towel to drain. Repeat with the remaining prosciutto.

Add 2 Tbs. of the butter to the pan and reduce the heat to low. When the butter has melted, add 2 Tbs. of the sage and cook for a few seconds, and then add the garlic and shallots. Cook, stirring occasionally, until the shallots are soft but not browned, about 5 min. Add the rice and salt and stir well to coat each grain with oil. Toast for a full 5 min., stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going).

Tip:

Fluff the rice by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add the wine, stir well, and cook over medium heat until the wine is mostly reduced, about 3 min. Add the chicken broth, stir once, and bring to a boil. Cover, reduce the heat to low, and cook for 18 min. Remove the pan from the heat and let sit, still covered, for 5 min.

Once the pilaf has rested, remove the lid and fluff the rice with a fork.  Cut the remaining 2 Tbs. butter into several pieces and, using the fork, gently fold it into the rice with the remaining 1 Tbs. sage, the Parmigiano, and the cooked prosciutto. Taste for seasoning and adjust as needed.

PLT Salad

In this take on a BLT sandwich, prosciutto replaces bacon. Garlicky croutons are a delicious use for day-old bread.

• 
  
  7 oz. mixed salad greens, such as mesclun (10 lightly packed cups)
  
  


• 
  
  4 medium tomatoes, cored, cut into 3/4 -inch wedges (wedges halved crosswise if large), and lightly salted 
  
  


• 
  
  1/2 cup fresh tender herb leaves, such as parsley, chives, chervil, tarragon, or a mix, torn or snipped if large
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  6 thin slices prosciutto (about 3 oz.), cut lengthwise into 1/2-inch strips
  
  


• 
  
  2 cloves garlic, smashed and peeled
  
  


• 
  
  6-7 oz. day-old French bread (with crust), cut into 1/2-inch cubes
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 tsp. fresh lemon juice
  
  

Put the greens, tomatoes, and herbs in a large salad bowl.

Heat 1/4 cup of the olive oil in a 12-inch skillet over medium heat. Add the prosciutto and cook, stirring frequently, until crisp and slightly darker in color, 4 to 5 minutes. With tongs or a slotted spoon, transfer to a plate lined with paper towels. Add the garlic to the skillet and cook, turning occasionally, until golden brown, 30 seconds to 1 minute; discard the garlic. Add the bread and thyme to the skillet and cook, stirring occasionally, until crisp and golden brown, 4 to 5 minutes. Toss with salt and pepper to taste.

Add the bread and prosciutto to the salad bowl. Drizzle the salad with the remaining 1/4 cup olive oil and the lemon juice, and toss well. Season to taste with salt and pepper and serve.

Chicken Breasts en Papillotes with Celery, Bay Leaf, and Tomato

Before going into the packets, these chicken breasts are browned to boost their flavor and improve their appearance. Celery takes center stage here, adding its refreshing herbal flavor.

• 
  
  4 boneless, skinless chicken breast halves (6 to 7 oz. each)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2-1/2 Tbs. unsalted butter, softened
  
  


• 
  
  1/3 cup dry white vermouth (or dry white wine)
  
  


• 
  
  2 cups thinly sliced celery heart, including leaves
  
  


• 
  
  4 thin slices prosciutto (1 to 2 oz.), chopped
  
  


• 
  
  1 Tbs. capers, rinsed, drained, and chopped
  
  


• 
  
  1 medium tomato (about 8 oz.), cored and cut into 1/2-inch dice (about 1 cup)
  
  


• 
  
  4 bay leaves, preferably fresh
  
  

Tip:

If you are unsure if the food is done, open one of the packets to check. If it’s not ready, reseal it as best you can and return all the packets to the oven.

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F. Meanwhile, prepare foil packets. Start with four 12x20-inch pieces of regular or heavy-duty foil. Fold them in half to make 12x10-inch rectangles.

Thoroughly pat the chicken breasts dry and season with salt and pepper. Heat 1 Tbs. of the olive oil and 1 Tbs. of the butter in a 12-inch skillet over medium-high heat. When the butter stops foaming, add the chicken and cook until browned on both sides, 3 to 4 minutes per side. Transfer to a plate. Return the pan to the heat, add the vermouth, scrape up any brown bits from the bottom of the pan with a wooden spoon, and cook until reduced to about 2 Tbs. Immediately remove from the heat and set aside.

Arrange the foil sheets on a work surface. Coat the inside of each with the remaining 1-1/2 Tbs. butter, leaving a 3-inch border. In a medium bowl, toss the celery and prosciutto with 1 tsp. of the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper, breaking up any prosciutto clumps with your fingers. Distribute the celery mixture among the sheets, arranging it on one side in a layer about the size of a chicken breast. Scatter the capers over the celery. Put the chicken breasts on top and drizzle each with the reserved the vermouth. Scatter the tomatoes over the chicken. Top each with a bay leaf and drizzle with the remaining 2 tsp. olive oil. Fold the other of the foil over the ingredients, then tightly fold or crimp the edges to seal.

Transfer the packets to two large, rimmed baking sheets and bake until the packets are puffed and fragrant, 19 minutes. Serve immediately.

Macaroni and Cheese with Prosciutto and Mushrooms

The combination of nutty Gruyère and salty prosciutto in this macaroni and cheese give it a flavor reminiscent of a croque monsieur, while sautéed mushrooms lend a woodsy note and mascarpone adds creamy texture.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  10 oz. Gruyère, finely grated
  
  


• 
  
  1/4 cup mascarpone
  
  


• 
  
  1-1/2 tsp. finely chopped fresh rosemary
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. penne pasta
  
  


• 
  
  2 cups sautéed button or cremini mushrooms (cut into small wedges, then sauté in olive oil)
  
  


• 
  
  1 cup diced prosciutto
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Gruyère, mascarpone, and rosemary. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the penne and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, mushrooms, and prosciutto to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

PLT Salad

In this take on a BLT sandwich, prosciutto replaces bacon. Garlicky croutons are a delicious use for day-old bread.

• 
  
  7 oz. mixed salad greens, such as mesclun (10 lightly packed cups)
  
  


• 
  
  4 medium tomatoes, cored, cut into 3/4 -inch wedges (wedges halved crosswise if large), and lightly salted 
  
  


• 
  
  1/2 cup fresh tender herb leaves, such as parsley, chives, chervil, tarragon, or a mix, torn or snipped if large
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  6 thin slices prosciutto (about 3 oz.), cut lengthwise into 1/2-inch strips
  
  


• 
  
  2 cloves garlic, smashed and peeled
  
  


• 
  
  6-7 oz. day-old French bread (with crust), cut into 1/2-inch cubes
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 tsp. fresh lemon juice
  
  

Put the greens, tomatoes, and herbs in a large salad bowl.

Heat 1/4 cup of the olive oil in a 12-inch skillet over medium heat. Add the prosciutto and cook, stirring frequently, until crisp and slightly darker in color, 4 to 5 minutes. With tongs or a slotted spoon, transfer to a plate lined with paper towels. Add the garlic to the skillet and cook, turning occasionally, until golden brown, 30 seconds to 1 minute; discard the garlic. Add the bread and thyme to the skillet and cook, stirring occasionally, until crisp and golden brown, 4 to 5 minutes. Toss with salt and pepper to taste.

Add the bread and prosciutto to the salad bowl. Drizzle the salad with the remaining 1/4 cup olive oil and the lemon juice, and toss well. Season to taste with salt and pepper and serve.

Grilled Prosciutto, Fontina & Sun-Dried Tomato Sandwiches

No panini press? No problem. You can still make crisp-crusted grilled Italian sandwiches, by splitting pita loaves. You can also cook these sandwiches over a very low flame on a covered gas or charcoal grill.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 medium cloves garlic, smashed
  
  


• 
  
  5 oz. baby spinach (about 5 lightly packed cups)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/4 cups grated fontina cheese
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  6 oil-packed sun-dried tomatoes, drained and chopped
  
  


• 
  
  Three 7- to 8-inch pitas, each split into two rounds
  
  


• 
  
  6 very thin slices prosciutto, preferably imported (about 3-1/2 oz.)
  
  

Heat the oven to 250°F. Heat the oil and garlic in a 10-inch heavy-duty skillet (preferably cast-iron) over medium-high heat until the garlic starts to sizzle steadily and browns in places, about 2 minutes. Add the spinach, sprinkle with 1/4 tsp. each salt and pepper, and cook, tossing, until just wilted, about 2 minutes. Transfer the spinach to a colander. Let cool a couple of minutes, discard the garlic, and gently squeeze out the excess liquid from the spinach.

In a medium bowl, toss the spinach with the fontina, parmigiano, sun-dried tomatoes, and 1/4 tsp. pepper. Set 3 of the pita halves on a work space and top each with 2 slices of the prosciutto. Top each evenly with the spinach mixture and set the remaining 3 pita halves on top.

Wipe the skillet clean with a paper towel and heat the pan over medium heat. When the pan is hot, add one of the pita sandwiches and set another medium heavy skillet on top of the sandwich. Put 2 lb. of weights (cans work well) in the empty skillet and cook the sandwich until the bottom starts to brown, about 2 minutes. Flip and cook the other side until it browns and the cheese starts to melt out the sides, about 2 minutes. Transfer to a baking sheet and keep warm in the oven. Cook the remaining sandwiches in the same manner. Cut the sandwiches in wedges and serve.

Prosciutto-Wrapped Mozzarella & Basil

• 
  
  8 thin slices prosciutto (preferably imported), halved lengthwise
  
  


• 
  
  8 large basil leaves, torn in half
  
  


• 
  
  8 small fresh mozzarella balls (about 1-inch in diameter), halved
  
  


• 
  
  8 ripe grape or cherry tomatoes, halved
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  

Arrange 8 slices of prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with a piece of mozzarella and a tomato half, matching the cut sides to make a ball. Season very lightly with salt and generously with pepper and then roll up the balls in the prosciutto. Secure each with a toothpick and set on a platter. Repeat with the remaining ingredients. Drizzle with the olive oil and serve.

Baked Eggs with Prosciutto and Asiago Cream

• 
  
  4 to 8 slices prosciutto
  
  


• 
  
  4 large eggs
  
  


• 
  
  4 Tbs. half-and-half or heavy cream
  
  


• 
  
  1/4 cup grated Asiago cheese
  
  


• 
  
  Freshly ground black pepper
  
  

Preheat the oven to 375°F. Line 4 ramekins with prosciutto so the bottom and sides are almost completely covered and some prosciutto drapes over the sides. Cut the prosciutto to fit better if necessary. Crack an egg into each prepared ramekin. Drizzle 1 Tbs. half-and-half on top of each egg and sprinkle each with 1 Tbs. cheese. Season with pepper.

Arrange the ramekins in a 9-inch square baking pan and carefully pour 4 cups boiling water into the pan until it reaches halfway up the ramekins.

Bake for 10 to 12 minutes, or until the whites are set and the yolk is done to the desired firmness. The eggs will continue to cook after you remove them from the oven, so underbake them slightly. Serve immediately. Eat the eggs right out of the ramekins with a knife and fork.

Grilled Prosciutto, Fontina & Sun-Dried Tomato Sandwiches

No panini press? No problem. You can still make crisp-crusted grilled Italian sandwiches, by splitting pita loaves. You can also cook these sandwiches over a very low flame on a covered gas or charcoal grill.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 medium cloves garlic, smashed
  
  


• 
  
  5 oz. baby spinach (about 5 lightly packed cups)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/4 cups grated fontina cheese
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  6 oil-packed sun-dried tomatoes, drained and chopped
  
  


• 
  
  Three 7- to 8-inch pitas, each split into two rounds
  
  


• 
  
  6 very thin slices prosciutto, preferably imported (about 3-1/2 oz.)
  
  

Heat the oven to 250°F. Heat the oil and garlic in a 10-inch heavy-duty skillet (preferably cast-iron) over medium-high heat until the garlic starts to sizzle steadily and browns in places, about 2 minutes. Add the spinach, sprinkle with 1/4 tsp. each salt and pepper, and cook, tossing, until just wilted, about 2 minutes. Transfer the spinach to a colander. Let cool a couple of minutes, discard the garlic, and gently squeeze out the excess liquid from the spinach.

In a medium bowl, toss the spinach with the fontina, parmigiano, sun-dried tomatoes, and 1/4 tsp. pepper. Set 3 of the pita halves on a work space and top each with 2 slices of the prosciutto. Top each evenly with the spinach mixture and set the remaining 3 pita halves on top.

Wipe the skillet clean with a paper towel and heat the pan over medium heat. When the pan is hot, add one of the pita sandwiches and set another medium heavy skillet on top of the sandwich. Put 2 lb. of weights (cans work well) in the empty skillet and cook the sandwich until the bottom starts to brown, about 2 minutes. Flip and cook the other side until it browns and the cheese starts to melt out the sides, about 2 minutes. Transfer to a baking sheet and keep warm in the oven. Cook the remaining sandwiches in the same manner. Cut the sandwiches in wedges and serve.

Prosciutto, Apple, and Brie Monte Cristos

A decadent cross between French toast and ham and cheese sandwiches, these Monte Cristos are also good with pear instead of apple.

• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  8 3/4-inch-thick slices crusty artisan-style bread (if necessary, cut on an angle to make sandwich-size slices)
  
  


• 
  
  6 oz. Brie, thinly sliced
  
  


• 
  
  3 oz. thinly sliced prosciutto
  
  


• 
  
  1 small, crisp, sweet apple, such as Gala or Fuji, cored and thinly sliced
  
  


• 
  
  4 large eggs
  
  


• 
  
  1/2 tsp. ground allspice
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter
  
  


• 
  
  Kosher salt
  
  

Combine the mustard and honey in a small bowl. Set the bread slices on a work surface and spread one side of each with the mustard mixture, dividing it evenly. Top 4 of the bread slices with the Brie, prosciutto, apple slices, and then the remaining 4 slices of bread, mustard side down.

Beat the eggs and allspice in a large shallow bowl.

Melt 1-1/2 Tbs. of the butter in a 10-inch nonstick skillet over medium-low heat. Dip both sides of two of the sandwiches into the eggs. Cook, covered, until the bottom sides are golden, about 3 minutes. Carefully flip and continue cooking, covered, until the other sides are golden, about 2 minutes. Transfer to a plate and keep warm. Repeat with the remaining butter and sandwiches. Cut the sandwiches in half, sprinkle with salt, and serve.

Grilled Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella & Basil

Here's a chicken dinner that's flavorful inside and out, just be sure your prosciutto pieces are long and full enough to wrap all the way around the chicken breasts.

• 
  
  4 medium boneless, skinless chicken breast halves (about 1. lb.)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  12 large basil leaves
  
  


• 
  
  1/4 lb. fresh mozzarella, thinly sliced
  
  


• 
  
  4 thin slices prosciutto (preferably imported)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  

Prepare a medium charcoal fire or light a gas grill to medium high.

Meanwhile, prepare the chicken breasts. Cut through each one horizontally almost all the way through and open it like a book. Sprinkle the chicken all over with 1/2 tsp. each salt and pepper. Layer the basil and mozzarella evenly on half of each breast and then fold it closed. Wrap a slice of prosciutto around each breast to hold it closed and then brush lightly on both sides with the olive oil.

Reduce the heat on the gas grill to medium. Grill the chicken breasts, covered, until they are well marked, about 4 minutes. Flip and cook, turning every few minutes, until the chicken is just firm to the touch and an instant-read thermometer inserted into the center of the breast registers 165°F, 10 to 12 minutes more. Let cool for a couple of minutes and then serve.

Prosciutto-Wrapped Melon with Mint & White Balsamic Vinegar

This riff on a classic Italian hors d’oeuvre is a great way to start a summer gathering.

• 
  
  1 ripe cantaloupe
  
  


• 
  
  2 Tbs. very thinly sliced fresh mint leaves
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  


• 
  
  2 to 3 tsp. white balsamic vinegar
  
  


• 
  
  6 oz. very thinly sliced prosciutto, preferably imported
  
  

With a sharp knife, trim the peel from the melon. Cut it in half lengthwise and scoop out the seeds. Slice one of the halves lengthwise into slender wedges, and then cut the wedges in half crosswise. (Wrap and save the other melon half for another use.)

Put the melon wedges in a medium bowl and toss them with the mint, pepper, and vinegar to taste—the sweeter the melon, the more vinegar you can use. Tear the prosciutto lengthwise into 1- to 2-inch-wide strips and wrap a strip or two around each piece of melon. Arrange the wrapped melon on a serving platter. If making ahead, cover with plastic and refrigerate until ready to serve.

Tortellini en Brodo

This comforting dish of stuffed pasta in a hearty broth is a holiday tradition in northern Italy. It’s often served as a first course, followed by a pork or veal roast and lots of winter vegetables. Both the tortellini and the broth can be made ahead.Extra:Watch an audio slide show of Biba making Tortellini en Brodo step-by-step.

For the broth

• 
  
  One 4-lb. chicken, cut into 6 pieces
  
  


• 
  
  2 lb. veal bones or veal shank
  
  


• 
  
  2 lb. beef stew meat or scraps
  
  


• 
  
  1 medium yellow onion, quartered
  
  


• 
  
  2 medium carrots, cut into large pieces
  
  


• 
  
  2 celery stalks, cut into large pieces
  
  


• 
  
  One 3-inch-square Parmigiano-Reggiano rind (optional)
  
  


• 
  
  Kosher salt
  
  

For the filling

• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  5 oz. boneless pork loin, trimmed and cut into 1/2-inch cubes (about 1 cup)
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  3 oz. sliced prosciutto, coarsely chopped (2/3 cup)
  
  


• 
  
  3 oz. sliced mortadella, coarsely chopped (3/4 cup)
  
  


• 
  
  1 oz. freshly grated Parmigiano-Reggiano (1/2 cup grated on the small holes of a box grater)
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  


• 
  
  1 large egg, lightly beaten
  
  


• 
  
  Kosher salt
  
  

For the pasta dough

• 
  
  10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  4 large eggs
  
  

For serving

• 
  
  Freshly grated Parmigiano-Reggiano
  
  

Make the broth

Wash the chicken, veal bones, beef, and vegetables under cold running water. Put all of the broth ingredients, except the salt, in a 10-quart pot and add 6-1/2 quarts (26 cups) of cold water. Partially cover the pot and bring to a simmer over medium heat. As soon as the water begins to bubble, reduce the heat to low and, with a fine-mesh skimmer or a large spoon, skim off and discard any foam that has risen to the surface. Partially cover the pot and simmer gently until the broth is flavorful, about 2-1/2 hours. Add 1 Tbs. salt during the last few minutes of cooking.


Remove the chicken and discard or save the meat for another use. Using a slotted spoon, discard the remaining solids from the broth. Strain the broth through a fine strainer into a large bowl. Line the strainer with a clean thin kitchen towel or cheesecloth and strain the broth again into another large bowl. You should have about 6 quarts of broth. Transfer the broth to storage containers and refrigerate overnight. Remove the fat and reserve the broth.

Make the filling

Melt the butter in a 10-inch skillet over medium heat. Add the pork and cook, stirring, until lightly golden and cooked through, about 4 minutes. Increase the heat to high, pour in the wine, and stir until it is almost evaporated, 3 to 5 minutes. Let cool slightly.


Transfer the pork and its juices to a food processor. Add the prosciutto and mortadella and pulse until the mixture is very finely chopped (but not puréed).


Transfer the filling to a medium bowl and add the Parmigiano, nutmeg, egg, and 3/4 tsp. salt. Mix well. (The filling should be moist and just a little sticky.) Cover the bowl with plastic wrap and refrigerate.

Make the pasta dough

On a large wooden board or other work surface, shape the flour into a mound. Using your fingers, make a round well in the center of the flour. Carefully crack the eggs into the well, making sure they don’t escape the walls of the well. Lightly beat the eggs with a fork. Begin to incorporate flour into the eggs with the fork, starting from the inner rim of the well, until about half of the flour is incorporated and a soft dough begins to form.


With a dough scraper, push all of the remaining flour to one side of the board. Scrape off and discard the bits and pieces of dough attached to the board. Wash and dry your hands. Begin adding some of the flour you have pushed aside into the soft dough, kneading it gently with the heels of your hands as you incorporate the additional flour and the dough becomes firmer. Keep the board clean and dust it with flour as you knead to prevent the dough from sticking. After kneading for 8 to 10 minutes, the dough should be smooth, elastic, and just a little sticky.


Press one finger into the center of the dough; if it comes out barely moist, the dough is ready to be rolled out. If the dough is still quite sticky, add a little more flour and knead it for 2 to 3 minutes longer until soft and pliable.


Wrap the dough in plastic wrap and let it rest at room temperature for 20 to 30 minutes.

Roll the pasta

Unwrap the dough and knead it for a minute or two. Set the rollers of a pasta machine at their widest. Cut off a piece of dough about the size of a small lemon and flatten it with the palm of your hand to about 1/2 inch thick. As you work, keep the rest of the dough wrapped in plastic. Dust the piece of dough lightly with flour and run it through the machine. Fold the rolled dough in half and run it through the machine again, pressing it with your fingertips into the rollers . Repeat this step 4 or 5 times, dusting the dough with flour if it becomes sticky, until smooth and elastic.


Change the rollers to the next setting down and roll out the dough without folding. Repeat rolling the sheet of dough (without folding) through the pasta machine, decreasing the settings until the pasta is 1/8 inch thick. On a floured wooden board, cut the dough into 1-1/2-inch squares. Keep the squares covered with plastic as you shape the tortellini.

Shape the tortellini

Put about 1/8 tsp. of the filling in the center of a pasta square. Bring one corner over the filling toward the corner diagonally opposite and fold into a triangle. Press around the filling to seal. Bend the tortellino around your finger with one corner slightly overlapping the other and press to seal. The tortellino will look like a crown. Transfer to a large rimmed baking sheet lined with a clean kitchen towel. Arrange the tortellini in a single layer without letting them touch (you’ll need 2 to 3 baking sheets) and cover with another clean towel.


Repeat the filling and shaping with the remaining pasta and filling.

Cook and serve the tortellini en brodo

You can make as many or as few servings as you like. For each serving, you’ll need 1-1/2 cups of broth and 14 tortellini. Bring the broth to a boil in a large pot over medium heat. Gently drop the tortellini into the pot. Cook until they rise to the surface and are tender but still firm to the bite, 2 to 3 minutes for fresh, 4 to 5 minutes for frozen. Remove the pot from the heat. Ladle the tortellini and broth into serving bowls, sprinkle with grated Parmigiano, and serve immediately.

Oven-Roasted Pepper Tart with Prosciutto & Goat Cheese

For the tart shell:

• 
  
  7 oz. (1-1/2 cups) all-purpose flour
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  4 oz. (8 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
  
  


• 
  
  1 large egg yolk
  
  

For the filling:

• 
  
  2 medium red or orange bell peppers
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, thinly sliced
  
  


• 
  
  1 Tbs. coarsely chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  2 eggs
  
  


• 
  
  2 thin slices prosciutto, cut in thin strips
  
  


• 
  
  6 large fresh basil leaves, chopped
  
  


• 
  
  1 Tbs. finely grated Parmigiano-Reggiano
  
  


• 
  
  1/3 cup crumbled goat cheese
  
  

Make the tart shell: In a large bowl mix the flour and salt. With a pastry blender, cut in the butter until the mixture resembles coarse, fresh breadcrumbs. In a small dish, lightly beat the egg yolk with 2 Tbs. cold water. Drizzle it over the flour mixture and stir with a fork until the egg is evenly distributed. With the fork, stir in 2 to 4 Tbs. cold water, 1 Tbs. at a time, until the dough starts gathering into clumps. If you press some of the dough between your fingers, it should hold together. Dump the dough onto a counter. Gently press and gather the dough together, shaping it into a disk. Wrap in plastic wrap and chill for at least 1 hour.

Roll the chilled dough on a lightly floured surface into a circle 3/16 inch thick and 12 to 13 inches in diameter. Drape the dough over your rolling pin and lift it over a 9-1/2-inch fluted tart pan with a removable bottom. Unroll the dough and gently press it into the pan without stretching it. Then pass the rolling pin over the rim to cut off the excess dough. Wrap and freeze for at least 30 minutes.

Position a rack in the center of the oven and heat the oven to 375°F. Line the chilled tart shell with foil and fill it with dried beans or pie weights. Let the excess foil stand straight up, rather than folding it over the edges of the pan. Bake until the pastry edges are light golden, about 30 minutes. Carefully remove the foil and weights. Bake until the base of the pastry is beginning to turn golden, about 10 minutes more. If the pastry puffed at all, gently press down the bubbles before cooling completely on a rack.

Make the filling: Position a rack in the center of the oven and heat the oven to 400ºF.

Put the peppers on a rimmed baking sheet and roast in the oven, turning every 15 minutes until browned and wrinkled all over, 45 to 60 minutes. Remove the peppers from the oven, cover with a dishtowel, and set aside to cool. Turn the oven down to 375°F.

Seed, peel, and cut the peppers into wide strips or bite-size pieces. Set aside. Heat the olive oil in a 10-inch skillet over medium heat. Add the onion, half the thyme, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring frequently, until the onions are very soft and golden brown, 15 to 20 minutes. Reduce the heat to medium low or low if it looks like they're burning. Set aside at room temperature to cool.

In a small bowl, whisk the cream, eggs, and 1/4 tsp. each salt and pepper. In a medium bowl, mix the peppers, onions, prosciutto, basil, parmigiano, and remaining thyme.

Put the tart shell on a baking sheet. Distribute the pepper mixture in the tart shell and scatter the goat cheese over it. Slowly drizzle the egg mixture over the filling until it reaches the rim of the pastry (you may not need it all). Bake the tart until the custard is set, 30 to 35 minutes. Cool on a rack and serve warm or at room temperature.

Oven-Roasted Pepper Tart with Prosciutto & Goat Cheese

For the tart shell:

• 
  
  7 oz. (1-1/2 cups) all-purpose flour
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  4 oz. (8 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
  
  


• 
  
  1 large egg yolk
  
  

For the filling:

• 
  
  2 medium red or orange bell peppers
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, thinly sliced
  
  


• 
  
  1 Tbs. coarsely chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  2 eggs
  
  


• 
  
  2 thin slices prosciutto, cut in thin strips
  
  


• 
  
  6 large fresh basil leaves, chopped
  
  


• 
  
  1 Tbs. finely grated Parmigiano-Reggiano
  
  


• 
  
  1/3 cup crumbled goat cheese
  
  

Make the tart shell: In a large bowl mix the flour and salt. With a pastry blender, cut in the butter until the mixture resembles coarse, fresh breadcrumbs. In a small dish, lightly beat the egg yolk with 2 Tbs. cold water. Drizzle it over the flour mixture and stir with a fork until the egg is evenly distributed. With the fork, stir in 2 to 4 Tbs. cold water, 1 Tbs. at a time, until the dough starts gathering into clumps. If you press some of the dough between your fingers, it should hold together. Dump the dough onto a counter. Gently press and gather the dough together, shaping it into a disk. Wrap in plastic wrap and chill for at least 1 hour.

Roll the chilled dough on a lightly floured surface into a circle 3/16 inch thick and 12 to 13 inches in diameter. Drape the dough over your rolling pin and lift it over a 9-1/2-inch fluted tart pan with a removable bottom. Unroll the dough and gently press it into the pan without stretching it. Then pass the rolling pin over the rim to cut off the excess dough. Wrap and freeze for at least 30 minutes.

Position a rack in the center of the oven and heat the oven to 375°F. Line the chilled tart shell with foil and fill it with dried beans or pie weights. Let the excess foil stand straight up, rather than folding it over the edges of the pan. Bake until the pastry edges are light golden, about 30 minutes. Carefully remove the foil and weights. Bake until the base of the pastry is beginning to turn golden, about 10 minutes more. If the pastry puffed at all, gently press down the bubbles before cooling completely on a rack.

Make the filling: Position a rack in the center of the oven and heat the oven to 400ºF.

Put the peppers on a rimmed baking sheet and roast in the oven, turning every 15 minutes until browned and wrinkled all over, 45 to 60 minutes. Remove the peppers from the oven, cover with a dishtowel, and set aside to cool. Turn the oven down to 375°F.

Seed, peel, and cut the peppers into wide strips or bite-size pieces. Set aside. Heat the olive oil in a 10-inch skillet over medium heat. Add the onion, half the thyme, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring frequently, until the onions are very soft and golden brown, 15 to 20 minutes. Reduce the heat to medium low or low if it looks like they're burning. Set aside at room temperature to cool.

In a small bowl, whisk the cream, eggs, and 1/4 tsp. each salt and pepper. In a medium bowl, mix the peppers, onions, prosciutto, basil, parmigiano, and remaining thyme.

Put the tart shell on a baking sheet. Distribute the pepper mixture in the tart shell and scatter the goat cheese over it. Slowly drizzle the egg mixture over the filling until it reaches the rim of the pastry (you may not need it all). Bake the tart until the custard is set, 30 to 35 minutes. Cool on a rack and serve warm or at room temperature.

Tortellini en Brodo

This comforting dish of stuffed pasta in a hearty broth is a holiday tradition in northern Italy. It’s often served as a first course, followed by a pork or veal roast and lots of winter vegetables. Both the tortellini and the broth can be made ahead.Extra:Watch an audio slide show of Biba making Tortellini en Brodo step-by-step.

For the broth

• 
  
  One 4-lb. chicken, cut into 6 pieces
  
  


• 
  
  2 lb. veal bones or veal shank
  
  


• 
  
  2 lb. beef stew meat or scraps
  
  


• 
  
  1 medium yellow onion, quartered
  
  


• 
  
  2 medium carrots, cut into large pieces
  
  


• 
  
  2 celery stalks, cut into large pieces
  
  


• 
  
  One 3-inch-square Parmigiano-Reggiano rind (optional)
  
  


• 
  
  Kosher salt
  
  

For the filling

• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  5 oz. boneless pork loin, trimmed and cut into 1/2-inch cubes (about 1 cup)
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  3 oz. sliced prosciutto, coarsely chopped (2/3 cup)
  
  


• 
  
  3 oz. sliced mortadella, coarsely chopped (3/4 cup)
  
  


• 
  
  1 oz. freshly grated Parmigiano-Reggiano (1/2 cup grated on the small holes of a box grater)
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  


• 
  
  1 large egg, lightly beaten
  
  


• 
  
  Kosher salt
  
  

For the pasta dough

• 
  
  10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  4 large eggs
  
  

For serving

• 
  
  Freshly grated Parmigiano-Reggiano
  
  

Make the broth

Wash the chicken, veal bones, beef, and vegetables under cold running water. Put all of the broth ingredients, except the salt, in a 10-quart pot and add 6-1/2 quarts (26 cups) of cold water. Partially cover the pot and bring to a simmer over medium heat. As soon as the water begins to bubble, reduce the heat to low and, with a fine-mesh skimmer or a large spoon, skim off and discard any foam that has risen to the surface. Partially cover the pot and simmer gently until the broth is flavorful, about 2-1/2 hours. Add 1 Tbs. salt during the last few minutes of cooking.


Remove the chicken and discard or save the meat for another use. Using a slotted spoon, discard the remaining solids from the broth. Strain the broth through a fine strainer into a large bowl. Line the strainer with a clean thin kitchen towel or cheesecloth and strain the broth again into another large bowl. You should have about 6 quarts of broth. Transfer the broth to storage containers and refrigerate overnight. Remove the fat and reserve the broth.

Make the filling

Melt the butter in a 10-inch skillet over medium heat. Add the pork and cook, stirring, until lightly golden and cooked through, about 4 minutes. Increase the heat to high, pour in the wine, and stir until it is almost evaporated, 3 to 5 minutes. Let cool slightly.


Transfer the pork and its juices to a food processor. Add the prosciutto and mortadella and pulse until the mixture is very finely chopped (but not puréed).


Transfer the filling to a medium bowl and add the Parmigiano, nutmeg, egg, and 3/4 tsp. salt. Mix well. (The filling should be moist and just a little sticky.) Cover the bowl with plastic wrap and refrigerate.

Make the pasta dough

On a large wooden board or other work surface, shape the flour into a mound. Using your fingers, make a round well in the center of the flour. Carefully crack the eggs into the well, making sure they don’t escape the walls of the well. Lightly beat the eggs with a fork. Begin to incorporate flour into the eggs with the fork, starting from the inner rim of the well, until about half of the flour is incorporated and a soft dough begins to form.


With a dough scraper, push all of the remaining flour to one side of the board. Scrape off and discard the bits and pieces of dough attached to the board. Wash and dry your hands. Begin adding some of the flour you have pushed aside into the soft dough, kneading it gently with the heels of your hands as you incorporate the additional flour and the dough becomes firmer. Keep the board clean and dust it with flour as you knead to prevent the dough from sticking. After kneading for 8 to 10 minutes, the dough should be smooth, elastic, and just a little sticky.


Press one finger into the center of the dough; if it comes out barely moist, the dough is ready to be rolled out. If the dough is still quite sticky, add a little more flour and knead it for 2 to 3 minutes longer until soft and pliable.


Wrap the dough in plastic wrap and let it rest at room temperature for 20 to 30 minutes.

Roll the pasta

Unwrap the dough and knead it for a minute or two. Set the rollers of a pasta machine at their widest. Cut off a piece of dough about the size of a small lemon and flatten it with the palm of your hand to about 1/2 inch thick. As you work, keep the rest of the dough wrapped in plastic. Dust the piece of dough lightly with flour and run it through the machine. Fold the rolled dough in half and run it through the machine again, pressing it with your fingertips into the rollers . Repeat this step 4 or 5 times, dusting the dough with flour if it becomes sticky, until smooth and elastic.


Change the rollers to the next setting down and roll out the dough without folding. Repeat rolling the sheet of dough (without folding) through the pasta machine, decreasing the settings until the pasta is 1/8 inch thick. On a floured wooden board, cut the dough into 1-1/2-inch squares. Keep the squares covered with plastic as you shape the tortellini.

Shape the tortellini

Put about 1/8 tsp. of the filling in the center of a pasta square. Bring one corner over the filling toward the corner diagonally opposite and fold into a triangle. Press around the filling to seal. Bend the tortellino around your finger with one corner slightly overlapping the other and press to seal. The tortellino will look like a crown. Transfer to a large rimmed baking sheet lined with a clean kitchen towel. Arrange the tortellini in a single layer without letting them touch (you’ll need 2 to 3 baking sheets) and cover with another clean towel.


Repeat the filling and shaping with the remaining pasta and filling.

Cook and serve the tortellini en brodo

You can make as many or as few servings as you like. For each serving, you’ll need 1-1/2 cups of broth and 14 tortellini. Bring the broth to a boil in a large pot over medium heat. Gently drop the tortellini into the pot. Cook until they rise to the surface and are tender but still firm to the bite, 2 to 3 minutes for fresh, 4 to 5 minutes for frozen. Remove the pot from the heat. Ladle the tortellini and broth into serving bowls, sprinkle with grated Parmigiano, and serve immediately.

PLT Salad

In this take on a BLT sandwich, prosciutto replaces bacon. Garlicky croutons are a delicious use for day-old bread.

• 
  
  7 oz. mixed salad greens, such as mesclun (10 lightly packed cups)
  
  


• 
  
  4 medium tomatoes, cored, cut into 3/4 -inch wedges (wedges halved crosswise if large), and lightly salted 
  
  


• 
  
  1/2 cup fresh tender herb leaves, such as parsley, chives, chervil, tarragon, or a mix, torn or snipped if large
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  6 thin slices prosciutto (about 3 oz.), cut lengthwise into 1/2-inch strips
  
  


• 
  
  2 cloves garlic, smashed and peeled
  
  


• 
  
  6-7 oz. day-old French bread (with crust), cut into 1/2-inch cubes
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 tsp. fresh lemon juice
  
  

Put the greens, tomatoes, and herbs in a large salad bowl.

Heat 1/4 cup of the olive oil in a 12-inch skillet over medium heat. Add the prosciutto and cook, stirring frequently, until crisp and slightly darker in color, 4 to 5 minutes. With tongs or a slotted spoon, transfer to a plate lined with paper towels. Add the garlic to the skillet and cook, turning occasionally, until golden brown, 30 seconds to 1 minute; discard the garlic. Add the bread and thyme to the skillet and cook, stirring occasionally, until crisp and golden brown, 4 to 5 minutes. Toss with salt and pepper to taste.

Add the bread and prosciutto to the salad bowl. Drizzle the salad with the remaining 1/4 cup olive oil and the lemon juice, and toss well. Season to taste with salt and pepper and serve.

Farfalle with Golden Beets, Beet Greens, and Prosciutto

On a cool autumn evening, this hearty pasta dish really hits the spot. Sweet beet roots are complemented by salty prosciutto and rich Parmigiano-Reggiano; beet greens add great texture. If golden beets are unavailable, you can use red beets, but your pasta will turn pink.

• 
  
  Kosher salt
  
  


• 
  
  2 bunches golden beets with healthy green tops
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  2 medium yellow onions, quartered lengthwise and sliced crosswise 1/8 inch thick
  
  


• 
  
  6 oz. 1/4-inch-diced prosciutto
  
  


• 
  
  8 medium cloves garlic, minced
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  2 tsp. minced fresh rosemary
  
  


• 
  
  1 lb. farfalle
  
  


• 
  
  3/4 cup freshly grated Parmigiano-Reggiano; more for serving
  
  


• 
  
  Coarsely ground black pepper
  
  

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, trim, peel, and halve the beets; then slice them into 1/4-inch-thick half-moons. Remove the stems from the greens and discard. Wash the greens, spin them dry, and slice into 1-inch strips.

Heat 2 Tbs. olive oil in a 6-quart Dutch oven over medium heat. Add the onions and prosciutto and cook, stirring often, until the onion is tender and browned, about 10 minutes.Add the garlic and stir for 2 minutes. Push the onion mixture to the sides and pour 2 Tbs. olive oil into the empty space. Add the beets and cook until just tender, 5 to 7 minutes. Stir in the broth, wine, and rosemary and simmer until the liquid evaporates and the beets are completely tender, 10 to 15 minutes.

Meanwhile, boil the farfalle until al dente, about 1 minute less than package directions. Drain the pasta, reserving 1 cup of the cooking water.

Scatter the beet greens over the beet mixture, drizzle with the remaining 2 Tbs. olive oil, cover, and cook until the greens are tender, about 3 minutes. Stir in the pasta and Parmigiano-Reggiano. If needed, add enough of the pasta cooking liquid to moisten. Season to taste with salt and pepper. Serve with more Parmigiano.