An Umbrian Inspired Dinner

Gazing. I’m a gazer. I swing the door to the refrigerator open. Crouch down. Take in a deep breath of the cool air. As my eyes move from ingredient to ingredient I begin to formulate a plan for what will soon be on the stove. Generally I don’t have a plan to cook anything in particular but a rough idea of what might taste good with the ingredients I have. As I cruise the farmers’ markets and/or grocery store aisles I try to think of how I could put various items together. A mainstay of my dining room table is a cookbook. Right now it is “Charlie Trotter Cooks at Home”. Flipping through the pages I’m not usually looking for recipes per se, but rather to see how the chefs put different flavors together, what cooking methods they use, and of course, the pictures! Whenever I sit down to eat I’m always reading. You might be surprised at how much this helps elevate one’s knowledge…try it!

I smell prosciutto. I see a half of radicchio, half of an onion, some mushrooms. My mind remembers a can of plum tomatoes in the cupboard. This past summer while working in a restaurant in Umbria, Italy I was first introduced to radicchio. Now radicchio is a mainstay in my refrigerator. Oh and what about that little piece of Asiago cheese I have left over from last week…that will be a great addition too. All of these ingredients distinctly reminded me of my stay in Italy. The Italian influence had yet again inspired me.

Ingredients:

• 1/2 of a radicchio. Coarsely chop
• 1/2 of an onion. Diced
• 1/2 cup sliced mushrooms of your choice.
• 4 slices prosciutto. Diced
• 5 plum tomatoes. Pureed
• 2tbs Asiago cheese. Finely grated
• Whole wheat pasta

Preparation:

1. Cook the onion, mushroom, and radicchio in a pan on medium heat for about 10 minutes or until browned
2. Add Prosciutto and cook for 5 minutes on medium heat.
3. Puree plum tomatoes in a food processor and add to the pan.
4. Mix everything together so that the tomato is fully incorporated
5. Add the cheese and combine with the rest of the ingredients
6. Mix in whatever type of pasta you like.

My insight: Radicchio is somewhat bitter so if you don’t like that add a little less of it. I only added four slices of Prosciutto to minimize the sodium content but you could add more or less depending upon your preference and tolerance for sodium. (Think of meat as a flavor enhancer, not the main ingredient.) Make sure not to add too much pasta as it will take away from the flavors in the sauce.

I hope y’all enjoy it. Let me know what you think!