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 Broccoli Rabe Prosciutto and Aged Provolone Conchiglie

Broccoli Rabe Prosciutto and Aged Provolone Conchiglie

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

Instructions

Preparation Steps
  • 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.
  • 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.
  • Place finished pasta into a warm pasta bowl, garnish with 1 tbsp. parsley and 1 tbsp. aged provolone cheese. Serve immediately.  
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