Sautéed Kalebanzo Pasta with Prosciutto and Sun-Dried Tomatoes
Ingredients
5.3 lbs (18 cups) gemelli pasta (or other small pasta of your choice - for penne use 9 cups (1,2 kg))
4.4 lbs (1 bag) of Arctic Gardens Kalebanzo Blend
1 1/3 tbsp garlic, chopped
2.5 tsp hot red chili pepper flakes
3 cups sun-dried tomatoes (not in oil), julienne
1/2 cup (4 oz) extra virgin olive oil
2 cups white onion, cut in half and thinly sliced
2 cups prosciutto slices, cut in half length-wise and julienned
4 cups vegetable or chicken broth (unsalted)
2 cups 35% cream
2 cups tomato sauce
1 tbsp sea salt
1/2 tsp freshly ground black pepper
3 cups Parmigiano Reggiano cheese, grated
2 tbsp lemon zest, finely grated
Preparation
- Cook the pasta in salted boiling water until al dente. Strain and spread out on a baking sheet. Mix with a bit of olive oil. Let cool and put aside.
- Sauté the Kalebanzo blend over medium heat in olive oil, with the garlic and red chili pepper flakes. Cover and heat while stirring constantly until the big pieces of kale come apart. Season with salt and pepper.
- Mix in the sun-dried tomatoes. Remove from the heat, transfer to a baking sheet, and let cool.
Prepare the Sauce
- Cook the onion in olive oil over medium heat until it becomes translucent.
- Add the prosciutto and cook for 2-3 minutes.
- Add the vegetable or chicken broth and the 35% cream. Bring to a boil. Then, let simmer for 5 minutes.
- Add the tomato sauce, 2 cups (500 ml) of Parmigiano Reggiano cheese, lemon zest and salt and pepper to taste. Mix.
- Set aside and keep warm.
To Serve
- Heat the vegetables. Heat the pasta in salted boiling water. Add the warm pasta sauce and the remaining Parmigiano Reggiano cheese, mixing so that the sauce coats the pasta. Top off with a bit of olive oil. Mix well.
- Serve hot.
Optional: For gratinée pasta, bake the pasta with mozzarella, fontina or a fresh soft cheese from Quebec.
