Farfalle with prosciutto di Parma and Portabella mushroom

METHOD

Pre-bake cleaned Portabella mushroom at 400C for 7 min. Season with salt, pepper and olive oil then set aside. Bring α med. sized pot of salted water to boil and add Rustichella d' Abruzzo farfalle pasta cooking for 12 min. or until al dente, add enough salt to the water so that’s saltiness resembles that of ocean water. In a skillet on high heat, caramelize 1 tsp of butter until it is nut-brown in appearance. Brown 3 thin slices of Prosciutto di Parma make sure the slices are torn into bite size pieces. Add 2 quartered Roma tomatoes and sauté for a minute. Deglaze with 1/2 cup of cognac and flambé until flame goes out then add 1/3 cup of 35% and reduce until sauce takes on a slightly thickened consistency, about 2-3 min.
Off heat and add a pinch of black pepper and 1 tablespoon of Parmigiano Reggiano. Add boiled farfalle, toss and serve hot.

Recipe from: Chef Eugenia Bararo "Trattoria Giancarlo". Toronto - Ontario