Spring Pea and Prosciutto Risotto
When we moved to Paris as newlyweds in 1999, I could barely boil an egg. I received a French Cordon Bleu “Quick Classics” cookbook as a housewarming gift from my Parisian neighbor. Looking back, Madame Bruousell’s gift was the harbinger for my passion for cooking! Spring pea and prosciutto risotto was the dish I prepared for my first dinner party in Paris. I can remember being so nervous about speaking French, picking out the wine, the cheese, and making the risotto! Those were sweet days! Risotto is a recipe that requires a glass of wine, good music and patience! Serve with a simple green salad and baguette! Happy Spring! Bon Appétit!
- 1 lb ground beef
- 1 lg onion, chopped
- 1 small can of tomato paste
- 2 large cans of whole tomatoes
- 1 bay leaf
- 2 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Dried Basil
- 2 cloves Garlic, minced
- 2 Tbsp Brown sugar, maybe more after tasting
- 1/2 cup Parmesan
- 2 Eggs
- 3 cups Ricotta or Cottage Cheese
- 1 cup Fresh spinach, chopped
- 1 cup Fresh Italian parsley, chopped
- 1 pkg 10 oz Lasagna noodles, cooked
- 1 bag Shredded Mozarella
Saute onion in olive oil. Add ground meet.
In a separate pot, bring your salted water to boil and cook lasagna noodles al dente.
Add tomato paste, dried herbs, salt and pepper, cans of tomatoes and brown sugar to onions and ground beef. Cook for 20 minutes. Turn off to cool.
In a separate mixing bowl, combine ricotta/cottage cheese, mozzarella, fresh spinach and parsley, two eggs, salt and pepper and Parmesan. Stir well.
In a large pyrex dish, or two medium size dishes, layer noodles, then cheese mixture, then sauce. Repeat layers. Bake at 375 for 45 minutes or until bubbly. Let stand for 10 minutes before serving. Serve with an arugula salad, shavings of Parmesan, olive oil, juice from one lemon, salt and pepper. Split a baguette. Rub interior with garlic, butter, and grated mozzarella cheese. Broil in oven.