Pasta Formaggio Caprino -- Pasta with Goat Cheese and Prosciutto

by djplam

Prep time: 0:05 Overall time: 0:25

Servings: 4 servings

INGREDIENTS

1 pound Orzo (Rice shaped pasta)
½ pound Prosciutto (ham) coarsely
Chopped (at least 2 cups)
½ pound mild, soft goat cheese
crumbled)
5 scallions, thinly sliced

INSTRUCTIONS

Preheat broiler. Lightly oil a flameproof 3 quart shallow baking dish (at least 2 inches deep.) Cook the orzo in a large pot with 6 quarts of boiling, salted water, until cooked al dente. Drain, reserving at least ¾ cup of the pasta water.

Toss the orzo with all the remaining ingredients, adding the reserved cooking water in small increments, keeping the mixture fairly fluid, but not soupy. Toss until all the cheese is melted. Transfer the mixture to the shallow baking dish and broil 2 inches from the heat until lightly browned, about 4-5 minutes. Serve hot.

CHEF COMMENTS

This dish was not served too often in our home, as my mother did not care much for the taste of goat cheese. However, my grandfather was quite fond of the dish, and my Aunt would make it for him regularly. My Aunt would try to make the dish whenever she knew that we were visiting, or if she had made it would save some for me for the next time I visited. It was even grand reheated! <br />
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Have your deli man slice your Prosciutto a little on the thicker side than normal. As for the goat cheese . . . any brand will do. Just make sure it is a fairly mild goat cheese. Do not substitute any other form of cheese, it will not be the same at all. It needs the flavor of goat cheese.<br />
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* You should have at least 2 cups chopped prosciutto.<br />
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From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

Tagged: italian, pastadishes add tags

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