Linguine With Prosciutto & Goat Cheese
Linguine, prosciutto, red wine & fig jus, pecan goat cheese, eggplant, radicchio
5 / 5
- (a) linguine pasta
- (b) garlic, red onion, eggplant, radicchio
- (c) prosciutto, smoked onion
- (d) red wine and fig jus
- (e) pecan goat cheese
- (f) thyme, oregano
- 4-6 quart pot
- wooden spoon
- skillet or sauté pan
- cutting board & knife
- Fill a 4-6 quart pot 2/3 full with water. If you are preparing more than 3 servings, you may need a larger pot. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty).
- When the water has come up to a boil, add the linguine (a) to the pot. Cook for 11 minutes.
- When the linguine has cooked for 3 minutes, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the garlic, red onion, eggplant and radicchio (b) to the pan and season with a pinch of salt and pepper. Saute for 2 minutes, stirring occasionally.
- After 2 minutes, add the prosciutto (c) to the pan. Use a wooden spoon to break the prosciutto apart so that it is not clumped together. Stir and remove the pan from the heat. Add the red wine & fig jus (d) and the pecan goat cheese (e) to the pan. (Use a spatula or spoon and make sure you scoop everything out of the jus and goat cheese containers). Gently stir to incorporate all of the ingredients together.
- Around this time, the linguine should be ready. Strain the pasta and add it to the pan of prosciutto and vegetables. Stir well to coat the pasta with the sauce. Put the pan back over low heat.
- Pick the herbs (f) off the stems. Discard the stems and give the herbs a rough chop. Add the chopped herbs to the pan and stir to incorporate. Use tongs to place the pasta into your serving plates or bowls.
May 12, 2018