CIABATTA LUNCH...part 3 of the lunch box series

It has been pointed out to me that my waistline correlates quite well with my lunches.  Being one who pays attention to such subtle advise as this, I appropriately responded.  As you can see, I have eliminated all tomatoes in this lunch to make up for the 3rd slice of bread.

 

In addition to the mozzarella and prosciutto I added some cooked beets, because beets are good for us, and I was determined to enjoy a "good" lunch as well as a delicious one.

Completing the healthy repast is a small glass of red wine, not seen in the photo.

This is a lunch to be savored,  eaten slowly, and followed by a refreshing 30 minute nap. 

12-29…Capellini with smoked salmon and peas in a cream sauce with prosciutto and arugula

INGREDIENTS:

Capellini (Angel hair pasta)
Smoked salmon cut into bite size pieces
Dry white wine
Olive oil
1 generous pat of butter
Garlic and shallots
Heavy whipping cream
Frozen peas
Prosciutto coarsely chopped
Dill, dry or fresh
Arugula finely chopped

PROCESS:

Cook the garlic and shallots in the olive oil until soft. Add the peas and about ¼ cup of wine and the dill, bring to a boil then simmer for about 5 minutes before adding the salmon and the arugula. Cook for several more minutes then add the cream, stirring frequently. Add the butter before the pasta is ready.

Toss the pasta in the pan with the sauce and mix in the prosciutto.

COMMENTS:

I was not sure how the arugula would work with this…I used it because I was out of parsley. The results however, were fantastic; the combination of ingredients worked well together. I especially liked the prosciutto; it gave it a finishing touch.

PASTA QUEST DAY...week 2...day 12

5-13-11



Angel Hair w asparagus, grape tomatoes, prosciutto

INGREDIENTS:

Angel hair pasta
Asparagus cut into 1”pieces
Shallot sliced thinly
Garlic I clove pressed
Grape tomatoes cut in ½
Prosciutto sliced into thin strip
Olive oil
Fresh lemon juice

PROCESS:

Cook prosciutto in olive oil, remove and set aside.
Add garlic and shallots to pan and cook for 4-5 minutes before adding the asparagus and tomatoes plus salt, basil or dill and red pepper flakes if desired. After 3-4 minutes add the lemon juice. Cook for another 4-6 minutes before adding the pasta to the pan.



COMMENTS:

Exercising the cook’s prerogative I decided to add some white wine and cream to the dish…, which turned out to be a good decision. Both P and I give this a 10. I know, we give out a lot of 10s…but hey, you gotta call a spade a spade, and this was good!!