This Stracciatella affumatica is Lioni Latticini's newest addition. It is smoked strands of mozzarella in cream. This pasta dish is incredible on its own, but it’s definitely taken to the next level when topped with this very special Stracciatella.
This butternut squash pasta with smokey, creamy stracciatella, topped with crispy sage and prosciutto is the perfect start to any Thanksgiving dinner. You can enjoy this as a first course while your turkey is resting. It has all the beautiful flavors and textures that you dream of for a holiday dinner.
Butternut Squash Pasta with Smoked Lioni Stracciatella, Crispy Sage & Prosciutto
4
servings10
minutes20
minutesIngredients
1 lb. 1 Toscani or Gigli pasta
1 1 butternut squash, cubed
1 large 1 shallot, finely chopped
2 cloves 2 garlic, smashed
2 2 dried Sicilian chilies
Extra virgin olive oil
6 pieces 6 prosciutto
8 8 sprigs of fresh sage
2-3 2-3 ladles of salted pasta water
3/4 cup 3/4 grated Parmigiano cheese
Four dollops Four Smoked Lioni Stracciatella
Directions
- Crisp up the prosciutto in a dry pan.
- Remove the prosciutto and slice into strips.
- Heat the olive oil in the same pan and add in the sage leaves and remove once crisped (leave the sage whole).
- Add in the shallot, onions, chilies, and butternut squash.
- Let cook for approximately 6 minutes on a medium flame.
- Add the pasta to the boiling water.
- Add a few ladles of the pasta water to the squash and cover.
- Cook until tender.
- Add in the al dente pasta and another ladle of pasta water.
- Turn off the heat and add the grated Parmigiano cheese.
- Plate each portion.
- Finish with extra virgin olive oil, a generous dollop of the smoked Stracciatella, topping it off with the crispy prosciutto and sage leaves.
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