baked farfalle w/ mushrooms, prosciutto & peas

As I've said many times, one of my favorite things about cold weather I enjoy most is a good casserole. They're hot, easy and delicious. Even though my favorite is the classic tuna noodle, I do like to branch out on occasion and try something different. This week I pick up a recipe for a new one with prosciutto. Here's what you'll need:

• 1/2 lb. cremini mushrooms, sliced
• 2 tablespoons extra virgin olive oil
• 1 shallot, minced
• 1/4 lb. prosciutto, thinly sliced then coarsely chopped
• 1 cup frozen peas
• 1/2 lb. farfalle pasta
• 4 tablespoons butter or margarine
• 1/4 cup flour
• 1 1/2 cups whole milk
• 1 cup parmigiano-reggiano cheese
• Salt and pepper 

Preheat your oven to 350 degrees and oil or butter a square baking dish. Bring a large pot of water to boil and cook the farfalle per the box directions.

Meanwhile, in a large non-stick skillet over medium-low heat, warm 1 tablespoon of oil. Then add the shallots and sauté for a couple minutes. Stir in the prosciutto and cook for just a minute or so, then remove the prosciutto and shallots and set aside.

Add the remaining oil to the same skillet over medium heat and sauté the mushrooms until they start to brown, about 8-10 minutes. Return the prosciutto and shallots to the pan, and add in the pas. All them to cook for a few minutes to blend the flavors. Remove from heat and set aside.

In a large saucepan over low heat, melt 3 tablespoons of butter. Add the flour and cook, stirring constantly, until it starts to brown. Gradually add the milk while stirring, then cook over medium heat until the sauce begins to boil and thicken. Stir in a dash of salt and pepper. Remove from heat, and add in the other ingredients (mushroom mixture), the pasta and 3/4 cup of cheese.

Spoon the mixture into the baking dish and top for the remaining cheese and butter. Bake for about 15 minutes, or until the cheese is melted and just barely begins to brown.

Bon chappétit!

tuna melts

I love tuna melts. My sister and I got addicted to them many summers ago. We'd eat them practically everyday for lunch. There's a fun story behind our tuna melting adventures actually, but I won't embarrass her by recounting that one again here (...you can email me if you want to know!) I got the craving again the other night, so I whipped up a few. Here's what you'll need:

• 1 can tuna
• 1 teaspoon mayonnaise
• 2 tomato slices
• 4 slices thick cut Italian bread (or any bread of your choice)
• 2 slices American cheese
• 1/2 tablespoon butter
• Dash of garlic salt

Begin by mixing the tuna, mayonnaise and garlic salt in a bowl together. Next, melt the butter in a large non-stick skillet. Lightly brown each side of each slice of bread (just a minute or so per side), then build out two sandwiches (bread-tuna-tomato-cheese-bread). Heat on the skillet until the cheese (not the meat!) begins to melt. Serve immediately.

Is this a ground-breaking recipe? No. But sometimes we all need to be reminded of the simple joys in life. I suppose this is my reminder that tuna melts are delicious.

Bon chappétit!