Proscuitto and Pasta!

This looks fast and easy- great for a weeknight when temps are in the teens! :)

1 oz. prosciutto, sliced 1/8 inch thick
1 Tbsp. unsalted butter
Kosher salt
About 3 ounces dried pasta, preferably egg tagliatelle
Freshly grated Parmigiano-Reggiano

Fill a deep pot with water for the pasta. Salt the water well. Place over high heat, and bring to a boil.

Cut the prosciutto into narrow strips – about ¼ to ½ inch wide – and then cut the strips into short segments, each about 1 inch long. Warm the butter in a 10-inch skillet over medium heat. When the butter has melted, add the prosciutto, and season with a tiny pinch of kosher salt. Cook until the prosciutto has lost its raw color, but not long enough for it to brown, about 1 to 2 minutes. Remove from the heat.

When the water boils, cook the pasta until it is al dente. Drain it – but not too thoroughly; you want the noodles to still be coated with some moisture – and turn it into the skillet with the prosciutto. Toss. Grate a little Parmigiano-Reggiano on top, and toss again. Serve immediately, with more Parmigiano-Reggiano to taste.

Yield: 1 serving

More foodie pics from Turkey!

Lamb Guvec

1.5 lbs lamb chops, cubed
7 sliced potatoes
5 onions, chopped
2 cloves garlic, chopped
2-3 lg tomatoes, seeded, sliced

Boil lamb until roiling boil. Drain and return to lamb with 6 cups meat broth. Add salt and pepper. Low heat for 45 min.
Rub garlic over Terrine surface or Pyrex. Add boiled lamb, rest of ingredients to Pyrex or terrine. Cook 350 for 1.5 hours, making sure potatoes are cooked and enough liquid is in the casserole.

Add parsley to serve.

Serve with garlic yogurt:
1 cup yogurt
1 garlic clove, minced
1 tbsp olive oil
salt to taste