by Oui, Chef
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Oui, Chef's Notes:
Expand1 pound penne rigate Ask a question about this ingredient
3/4 cups pecorino romano cheese, freshly grated Ask a question about this ingredient
3/4 cups fontina cheese, freshly grated Ask a question about this ingredient
3 tablespoons ricotta cheese Ask a question about this ingredient
1-1/2 cup heavy cream Ask a question about this ingredient
1 cup rich chicken stock (2 cups good quality low-sodium stock, reduced by half) Ask a question about this ingredient
1 bunch asparagus, washed, dried and root ends trimmed Ask a question about this ingredient
3 tablespoons butter, melted Ask a question about this ingredient
1 tablespoon grated lemon zest Ask a question about this ingredient
1 tablespoon fresh tarragon, finely minced Ask a question about this ingredient
5 ounces thinly sliced imported prosciutto, roughly chopped Ask a question about this ingredient
1/2 teaspoon kosher salt and a few grinds of white pepper Ask a question about this ingredient
1/3 cup seasoned breadcumbs Ask a question about this ingredient
Preheat oven to 500 ℉.
Ask a question about this stepBring a large pot of salted water to boil for the pasta.
Ask a question about this stepFor the breadcrumbs - in a saute pan heat 2 tablespoons EVOO over medium heat and toast 1 cup of panko breadcrumbs, 1/4 teaspoon salt and 1/4 teaspoon pepper until golden brown. Spread on a plate to cool. (Keep the balance for 2 days in the fridge, or a long time in the freezer).
Ask a question about this stepIn a large bowl, combine the cream, reduced stock, lemon zest, tarragon, cheeses, salt and pepper.
Ask a question about this stepSlice the asparagus on an extreme bias, about 1/8-1/4” thick and toss into a small bowl with the melted butter, mix to coat.
Ask a question about this stepBoil the pasta for 4 minutes, then drain and toss into the bowl with the cream and other ingredients, mix well.
Ask a question about this stepPour the pasta into a large baking dish or roasting pan so that it fits comfortably in a thin layer no more than 1” deep. Sprinkle the sliced asparagus and chopped prosciutto on top and toss it into the oven for 10-12 minutes, until the sauce is bubbling, and the pasta is just starting to brown.
Ask a question about this stepRemove from the oven and serve, passing breadcrumbs to sprinkle on top if desired (highly recommended).
Ask a question about this stepI really like the addition of asparagus in this, it is one of my favorite vegetables and not one I'd thought to bake with pasta.
I generally wouldn't either because most baked pastas cook for so long that the asparagus would end up limp and nasty....ugh. The keys to this dish, a quick high temp "bake", and slicing the asparagus spears nice and thin, leave them a brilliant green with a satisfying crunch.
Can you believe we've lived here almost two years and have get to get over to Al Forno? Yeesh. This looks fabulous, and will be a perfect dish to make when the first asparagus shows up at the market.
You are absolutely right. This dish is never better than with early spring asparagus. You MUST try "Al Forno" soon, although my last few meals in Providence have been at "Gracie's" across from the Trinity Rep Theater, it is also terrific!
This makes me think of springtime on a plate, which is perfect for combating the deluge we are experiencing right now.
Thanks. If only springtime on a plate could stop the rain, huh? How are you all coping....is it ever going to stop?
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
I made this on Friday evening and it was a huge success. I substituted white wine for some of the chicken stock, added sliced green onions and added fresh lemon juice at the end. Everyone loved it and there were no leftovers.
Quick question: My cream separated. Any suggestion on how to avoid that next time I make it?