Italian Love Nests
By America's Test KitchenPublished on February 7, 2013
Time
1¼ hours
Yield
Makes 12 pasta nests
Ingredients
8 ounces angel hair pasta ½ teaspoon table salt, plus extra for boiling1 cup heavy cream 2 ½ ounces Parmesan cheese, grated (1 ¼ cups), divided3 ounces thinly sliced prosciutto, chopped fine¼ cup dry white wine 2 large eggs 2 teaspoons minced fresh sage 1 teaspoon white pepper ½ teaspoon ground nutmeg ⅛ teaspoon hot sauce 12 green olives stuffed with pimento
Before You Begin
Spray the muffin cups with vegetable oil spray to keep the nests from sticking.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup muffin tin. Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and return it to pot.
- Whisk cream, 3/4 cup Parmesan, prosciutto, wine, eggs, sage, pepper, 1/2 teaspoon salt, nutmeg, and hot sauce in bowl. Pour over pasta and toss.
- Using tongs, portion pasta mixture into prepared muffin cups, twisting pasta to form uniform nests. Pour any remaining sauce evenly over pasta, sprinkle with remaining 1/2 cup Parmesan, and press 1 olive into each nest.
- Bake until centers are set and tops are golden brown, 20 to 25 minutes, rotating tin halfway through baking. Let nests cool in pan on wire rack for 5 minutes. Run small knife around edges, unmold, and serve warm.
Time
1¼ hoursYield
Makes 12 pasta nestsIngredients
8 ounces angel hair pasta
½ teaspoon table salt, plus extra for boiling
1 cup heavy cream
2 ½ ounces Parmesan cheese, grated (1 ¼ cups), divided
3 ounces thinly sliced prosciutto, chopped fine
¼ cup dry white wine
2 large eggs
2 teaspoons minced fresh sage
1 teaspoon white pepper
½ teaspoon ground nutmeg
⅛ teaspoon hot sauce
12 green olives stuffed with pimento
Ingredients
8 ounces angel hair pasta
½ teaspoon table salt, plus extra for boiling
1 cup heavy cream
2 ½ ounces Parmesan cheese, grated (1 ¼ cups), divided
3 ounces thinly sliced prosciutto, chopped fine
¼ cup dry white wine
2 large eggs
2 teaspoons minced fresh sage
1 teaspoon white pepper
½ teaspoon ground nutmeg
⅛ teaspoon hot sauce
12 green olives stuffed with pimento
Ingredients
8 ounces angel hair pasta
½ teaspoon table salt, plus extra for boiling
1 cup heavy cream
2 ½ ounces Parmesan cheese, grated (1 ¼ cups), divided
3 ounces thinly sliced prosciutto, chopped fine
¼ cup dry white wine
2 large eggs
2 teaspoons minced fresh sage
1 teaspoon white pepper
½ teaspoon ground nutmeg
⅛ teaspoon hot sauce
12 green olives stuffed with pimento
Why This Recipe Works
This recipe submission to our America's Best Lost Recipes contest relies on a muffin tin to transform cooked pasta into individual cheesy baked pasta cups studded with prosciutto and sage.
Before You Begin
Spray the muffin cups with vegetable oil spray to keep the nests from sticking.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup muffin tin. Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and return it to pot.
- Whisk cream, 3/4 cup Parmesan, prosciutto, wine, eggs, sage, pepper, 1/2 teaspoon salt, nutmeg, and hot sauce in bowl. Pour over pasta and toss.
- Using tongs, portion pasta mixture into prepared muffin cups, twisting pasta to form uniform nests. Pour any remaining sauce evenly over pasta, sprinkle with remaining 1/2 cup Parmesan, and press 1 olive into each nest.
- Bake until centers are set and tops are golden brown, 20 to 25 minutes, rotating tin halfway through baking. Let nests cool in pan on wire rack for 5 minutes. Run small knife around edges, unmold, and serve warm.
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