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Broccoli Rabe Prosciutto and Aged Provolone Conchiglie Recipe

Broccoli Rabe Prosciutto and Aged Provolone Conchiglie
Yield: 12 portions
Broccoli Rabe Prosciutto and Aged Provolone Conchiglie

Al dente conchiglie with blanched broccoli rabe, fresh herbs and shaves of aged provolone.

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Ingredients
  • ½ cup Olive oil
  • ¼ cup Garlic, minced
  • ¾ cup Spanish onion, diced ¼″
  • 12 oz. Prosciutto, shaved, fine julienne
  • 3 lbs. Broccoli rabe, blanched, diced ¾″
  • 6 lbs. Conchiglie pasta, cooked al dente
  • 2 quarts + 1 cup Allegro Sugo di Pomodoro Starter Sauce
  • 1 tsp. Sea salt
  • 1 tsp. Freshly ground black pepper
  • ¾ cup Italian flat-leaf parsley, chopped
  • ¾ cup Aged provolone, shaved
Directions
  1. Heat 2 tsp. of olive oil in a large sauté pan over medium-high heat. Add 1 tsp. garlic, 1 tbsp. onion and 1 oz. of prosciutto. Sauté until garlic and onion are translucent.
  2. Add 1 cup broccoli rabe, 2 cups conchiglie pasta, 6 oz. Allegro Sugo di Pomodoro Starter Sauce, salt and pepper to taste. Heat through for 2 minutes, or until hot.
  3. Place finished pasta into a warm pasta bowl, garnish with 1 tbsp. parsley and 1 tbsp. aged provolone cheese. Serve immediately.