I found this recipe in the French language Metro newspaper that they hand out here.
- 450g macaroni
- 2 garlic cloves, minced
- 1/2 cup chanterelles, chopped (we didn’t use)
2 tablespoons butter (because we didn’t use the mushrooms we didn’t use this either)
- 225g ground beef
- 150g prosciutto
- 1/2 cup 35% cream
- 1/4 cup Parmesan cheese
- 1/4 cup basil (we used less than this, maybe a couple of teaspoons)
- 1 onion, chopped
- Salt and pepper to taste
1. Cook noodles as directed.
2. In a skillet, brown the mushrooms in the butter (we didn’t use mushrooms). Add the beef and the prosciutto and cook until the beef is no longer pink (we also added the onions in here, because in the original recipe they are raw, but we don’t like eating them that way). Add the cream and the Parmesan cheese and let cook 1 minute.
3. Drain the noodles and add to skillet along with the onion (if using raw, like in the original recipe) and the basil. Salt and pepper to taste (considering prosciutto is pretty salts, we didn’t add anymore and just added pepper).
4. Serve with more sprinkled Parmesan.
Verdict: This recipe made a lot of food, though that could be because we used elbow macaroni. Maybe a different pasta wouldn’t have made as much. Considering the title, I would expect this dish to have a cheesier taste, but there didn’t seem to be a lot of cheese in the dish. It wasn’t a bad dish, it was very filling and very hearty, but I did wish that we had added more cheese into the dish.