Stuffed Pasta Spirals—Great Main Course for Make-Ahead Entertaining!

Posted on October 19, 2012 by bloggerimport

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Baked Pasta Spirals

When you’re entertaining is there anything better than an all-in-one main course that can be assembled a day ahead, then cooked at serving time? The following recipe for pasta spirals (which are really individual rolled lasagnas) stuffed with ricotta and prosciutto fall into this special category.

The dish was inspired by a display of individual lasagnes that I spotted several years ago in the food section of the celebrated Bon Marché department store in Paris. During a long stay in France, I went often to La Grande Epicerie, and every time I passed the counter of take out dishes, was intrigued with the interesting fillings encased by single rolled sheets of pasta.

Pasta Spirals Ready To Go in the Oven

Back home on this side of the Atlantic, I created my own version, spreading a simple mix of ricotta, Parmigiano Reggiano, bits of prosciutto, and Italian parsley on individual cooked pasta noodles, then rolling the sheets into spirals and napping them with a zesty tomato sauce. This casserole can be popped into the fridge, and be ready and waiting the next day. Count on about a half hour to bake the dish, and serve it with easy sides—a mixed green salad and some warm crusty peasant bread. Voilà—a delicious meal with no last-minute fuss!

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Asparagus from the Asparagus Capital!

Posted on April 26, 2012 by bloggerimport

Although the Pioneer Valley where I live in Western Massachusetts is well known for its colleges (Amherst, Hampshire, Mount Holyoke, Smith, and UMass are all in the area), and for its exquisite fall foliage, we also have another distinction. The small town of Hadley is known as the “Asparagus Capital” of the U.S.

Right about now, as we head into May, local farmers start to bring their asparagus crops to our markets. The minute I see the signs “Locally Grown” sitting atop mounds of the native spears, I fill my cart with bunches. There are so many ways to use this spring produce. I serve them as an appetizer with a bowl of aioli for dipping, or I grill or blanche them, then season them with a sprinkle of lemon zest and a hint of fleur de sel. Sometimes they even become part of the main course as in the recipe for Penne with Asparagus, Mushrooms, and Prosciutto featured here.

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The Potluck Hostess

Posted on February 3, 2012 by bloggerimport

Cannellini Bean, Arugula, and Prosciutto Bruschette

My friend Maddy is a Putlitzer prize-winning journalist, a gifted professor at two colleges, and a frequent hostess. I don’t think she can go more than two or three weeks without planning a party. So how does she manage to entertain so often with such a hectic schedule? She has mastered the art of the potluck.

Typically, when she phones or emails to say she’s thinking about having a party, those in her circle of friends automatically respond with “what can I bring?,” for we all know how busy she is. She graciously accepts our offers for appetizers, desserts, or sometimes salads, and then spends her time concentrating on the main course.

Last Saturday night my husband and I arrived at her house with all the fixings for brushette topped with cannellini bean puree, arugula, and crispy sautéed prosciutto.

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