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salt cavatappi extra-virgin olive oil unsalted butter onion black pepper all-purpose milk capocollo spinach ground ground cayenne pepper Mozzarella bread crumbs
Viewed: 48 - Published at: a year agoIngredients
- Coarse salt
- 1 pound cavatappi (ridged corkscrew pasta) or ridged macaroni
- 3 tablespoons extra-virgin olive oil (EVOO)
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- Coarse black pepper
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole or 2-percent milk
- 1/2 pound sliced capocollo (spicy ham), halved, then sliced into thin ribbons
- 1 10-ounce box frozen chopped spinach, defrosted and wrung out in a clean kitchen towel
- 1 cup grated Parmigiano-Reggiano (a few large handfuls)
- 1/2 teaspoon ground or freshly grated nutmeg (eyeball it)
- 1/4 teaspoon ground cayenne pepper (a couple pinches)
- 1-pound ball of fresh mozzarella (buy a piece wrapped, not packed in water, then cut into 1/2-inch cubes)
- 1 cup plain or Italian-style bread crumbs
Method
- Preheat the broiler.
- Bring a large pot of water to a boil over high heat.
- Salt the water, add the pasta, and cook al dente, with a bite.
- While the water is coming up to a boil for the pasta, heat a medium, deep skillet over medium heat.
- Add 1 tablespoon of the EVOO (once around the pan), and the butter.
- When the butter melts into the oil, add the onions and season with salt and pepper.
- Cook, stirring frequently, for 2 minutes, then dust the onions with the flour and continue to cook for 1 minute.
- Slowly whisk in the milk.
- Gently bring the milk to a bubble, allow the mixture to thicken a bit, then stir in the capocollo, spinach, and 1/2 cup of the grated Parmigiano.
- Season the sauce with nutmeg and cayenne and remove from the heat.
- Taste and add a little salt, if you like.
- Combine the cooked pasta and the cubed mozzarella with the sauce, then stir to coat completely by turning over and over.
- Transfer the dressed pasta to a baking dish.
- To make the bread-crumb topping, in a small bowl, combine the bread crumbs, the remaining 2 tablespoons of EVOO, and the remaining 1/2 cup of Parmigiano.
- Sprinkle the bread-crumb mixture over the top to cover the pasta from edge to edge.
- Transfer the baking dish under the broiler and broil until golden brown and crispy.
- What a gut-buster!
- YUMMO!
