coquillettes au jambon
pasta with ham
Ingredients
- 2 tablespoons shallots, finely chopped
- 1 teaspoon garlic, minced (green germ removed)
- 1 teaspoon garlic, pressed (green germ removed)
- 2 teaspoons olive oil (Bertolli Extra Virgin)
- 2 teaspoons salted French butter
- 1 lb coquillettes (small elbow macaroni)
- 6 cups chicken broth
- 1 cup heavy cream
- 5 tablespoons Gruyère cheese, shredded
- 5 tablespoons Parmesan cheese, shredded
- pinch white pepper
- 2 teaspoons melted butter per person
- 1/4 cup Parmesan cheese, grated (for topping when served)
- 12-16 pieces ham, 2" long x 1/8" thick
- 6-8 small flat leaf parsley leaves
Instructions
- Prepare shallots and garlic and set aside. In a 4-quart stock pot over medium heat, add butter and olive oil. When butter stops foaming, add shallots and garlic. Sauté for one minute, add dry pasta, and sauté for 3 more minutes. Next add chicken broth and bring to a boil. Cover, and reduce heat to simmer pasta until tender. Drain pasta in strainer and place cooked pasta back into original pot, adding heavy cream and cheeses. Stir until cheese is melted.
- Serve in Staub mini cocottes or other bowls. Drizzle with butter, sprinkle with Parmesan cheese, and top with ham in “x” pattern. Garnish with small flat parsley leaf in the middle of the “x.” Serve immediately and enjoy!