fontina, mushroom, and prosciutto pasta
In case you hadn’t noticed, leeks, mushrooms, cheese, and meat are my dinnertime besties. Ergo, when I saw this recipe, I needed it in my belly immediately.
Unfortunately, neither Chris nor my family is really into the whole cheese-for-dinner thing (well, except that my mom is, but even we probably couldn’t polish off a full dish of this stuff by ourselves). So we had to wait for Laurel and Becca to come visit and help us eat the whole thing. And eat it we did. And it was good. I was too busy stuffing my face with extra cheese and prosciutto to take pictures, so all I have is the one too-ugly-for-the-interwebs shiny photo of the innards and this one, which Chris took, but trust me, this is some tasty stuff. Creamy and cheesy but grown-up and studded with mushrooms and salty prosciutto. Yummm.
Fontina, Mushroom, and Prosciutto Pasta
1 cup fresh breadcrumbs
2 tablespoons butter, melted
2 tablespoons shredded Parmesan
salt and pepper
2 tablespoons olive oil
12 oz. mushrooms, sliced
1 leek, halved, white and light green parts sliced
4 oz. prosciutto, chopped
1 teaspoon fresh thyme [we used 1/2 teaspoon dried]
1 teaspoon fresh rosemary
3 tablespoons fresh basil
1 tablespoon fresh parsley [we left this out]
3 cloves garlic
1 lb. pasta shapes
6 tablespoons butter
1/3 cup flour
3/4 cup chicken broth
2 1/2 cups milk [skim is fine]
1/3 cup marsala wine [we used white]
1/4 teaspoon nutmeg
kosher salt and black pepper
1/2 cup shredded Parmesan
2 cups shredded fontina
1. Preheat the oven to 350 degrees. Toss the breadcrumbs with the melted butter and spread on a baking sheet. Bake 5-10 minutes, stirring often, until golden-brown. Allow to cool, then mix in the Parmesan and season with salt and pepper.
2. In a large skillet, heat the olive oil over medium heat. Add the mushrooms and leek and cook, stirring often, until golden, about 5-8 minutes. Add the prosciutto, thyme, rosemary, basil, parsley, and garlic. Cook until fragrant, about 1 minute. Season with salt and pepper and set aside.
3. Meanwhile, bring a large pot of salted water to boil and cook the pasta to al dente, about 8 minutes. Drain pasta and wipe out saucepan.
4. Melt the butter in the saucepan. Add the flour and cook, stirring constantly, about 3 minutes. Slowly whisk in the broth and milk. Bring the mixture to a heavy simmer (almost to a boil), whisking often, until thickened, 10-12 minutes. Stir in the marsala and nutmeg and season with salt and pepper.
5. Remove from heat and stir in the fontina and Parmesan cheese, stirring until the cheese has melted. Fold in the mushroom-herb mixture and the pasta. Spread the mixture into a lightly greased 9-by-13-inch baking dish and sprinkle the breadcrumbs over the top.
6. Bake, uncovered, for 20-25 minutes, until the cheese is bubbly. Allow to rest 5-10 minutes before serving.
Source: Pink Parsley