Recipe - Rigatoni Al Prosciutto Cotto

6 ounce Prosciutto Cotto; (Italian
Cooked Ham), minced
4 ounce Whole milk Mozzarella; minced
1 cup Cream
1 pound Rigatoni
6 ounce Freshly grated Parmigiano
Reggiano
Salt
2 tablespoon Butter

Place the ham and mozzarella in a saucepan. Add the cream and Parmigiano
Reggiano. Turn on the heat to low and cook for a few minutes until the
cream is slightly reduced. Drop the rigatoni into boiling salted water and
cook until al dente (firm to the bite). Drain immediately. Transfer to a
butter smeared baking dish. Add the sauce and toss thoroughly. Place in a
preheated oven at 400 degrees and bake for 15 minutes. Allow to settle for
a few minutes until serving. Serves 4 to 6 people.

Posted to recipeludigest by molony molony@scsn.net on Feb 23, 1998