| Sicilian pasta with Mozzarella
|A hearty home-style pasta filled with bacon, broccoli and Mozzarella cheese.
500 gr, rigatoni
10 slices prosciutto Parma, cut into 3 Cm pieces
2 cups Sicilian broccoli
2 teaspoon finely chopped fresh garlic
3 Puccio Mozzarella Cheese,
100 gr. freshly grated Sicilian Pecorino Cheese.
1/8 teaspoon ground red pepper
1/4 cup chopped fresh parsley
Cook Italian rigatoni according to package directions.
Drain; set aside.
Meanwhile, in 10-inch skillet cook Prosciutto over medium-high heat, stirring occasionally, until Prosciutto is crisp (6 to 8 minutes). Reduce heat to medium.
Add broccoli and garlic.
Cook, stirring occasionally, until broccoli is crisply tender (4 to 5 minutes).
Add cooked rigatoni, Puccio Mozzarella cheese, Pecorino cheese and ground red pepper. Continue cooking, stirring occasionally, until cheese is melted (3 to 5 minutes).
Sprinkle with parsley.
Makes 6 servings.