Recipes

Sweet Corn Agnolotti, Smoked Tomato, Crispy Prosciutto

Andy Hollyday

Executive Chef/Partner

Selden Standard

Detroit
Mich.
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Menu Price: 
$14.00
Food Cost: 
20%
Yield: 
6 servings
Ingredients: 
6
each
Prosciutto Slices, Thin
2
tbs
Extra-Virgin Olive Oil
As needed
Salt
60
each
Recipe: 
2
tbs
Butter
10
each
Basil Leaves, Roughly Torn
12
each
Recipe: 
1

Preheat oven to 350 degrees F. Arrange slices of ham on a parchment-lined sheet tray, making sure slices don’t touch. Lightly brush with olive oil and bake until crispy. Once crispy, remove and allow to cool on paper towels. Crumble and set aside.

2

Bring a large pot of salted water to a boil. Drop in agnolotti, quickly return to a boil and cook until tender but firm, 2 to 3 minutes. Drain pasta, reserving pasta water.

3

Melt butter in a large sauté pan over medium heat. As soon as butter melts, add 1 cup pasta water and boil over medium-high heat until a creamy sauce forms, 1 to 2 minutes. Slide drained agnolotti into warm sauce.

4

Divide among warm pasta bowls. Garnish each bowl with basil, 2 smoked tomato pieces and prosciutto.

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