STRANGE FOOD PAIRS September 3, 2003 Susan Noble Family and Consumer Science Extension Agent

Opposites attract. Strange bedfellows. Go together like oil and water. However you phrase it, the message is the same -- sometimes strange pairings give great results. This is certainly true of the recipes I'm sharing in this column.

Pasta With Toasted Bread Crumbs sounded totally crazy when I heard the television cook announce the dish. Who would put two starches together? For years I've ranted about the evils of putting too many starches on the dinner plate. Rice and potatoes in the same meal are just too starchy. So I had to try this dish to prove it "wrong." But I was wrong; I definitely approve of this double starch.

The recipe calls for prosciutto. Prosciutto is the Italian word for ham. The word is used broadly to describe a ham that has been seasoned, salt-cured, and air-dried. Prosciutto's flavor is fairly strong, more like our salt-cured country ham than sweet sugar-cured ham. As I age, I'm finding that stronger flavors appeal to me, so I really like this Italian stuff. Maybe my taste buds are fading with age as is my eyesight and a whole list of things.

Prosciutto is available in the deli of larger grocery stores and is usually sold in very thin slices. It is best eaten "as is." Prosciutto can be added at the last minute to cooked foods, such as pasta, but prolonged cooking will toughen it.

As you were reading the definition of prosciutto, you may have spotted a couple of problems with this Italian ham. First, it is salt cured which increases the sodium content. For someone with high blood pressure, prosciutto would not be a good choice.

Secondly, the fact that prosciutto comes from the deli section of the grocery indicates it is a pricey item. You'll have to decide if it fits your budget. But....you're not using much. You don't have to make this dish every day. Suppose cooking is your hobby? Obviously, I've justified the price in my mind.

On the positive side for prosciutto, it is fairly lean. Depending on exactly how it is prepared, ground beef (70 percent lean) -- the meat typically used in pasta sauce -- has about 80 calories per ounce. One ounce of prosciutto has 60. You could reduce the calories still more by substituting extra lean Canadian bacon for the prosciutto. You might even save a few pennies with the Canadian bacon. Unfortunately, the sodium is still high.

Then I paired my leftover prosciutto with corn. It was a perfect "sweet and salty" match. Again, you could substitute Canadian bacon. The original recipe called for butter. I immediately reached for margarine instead, then I remembered the current trans-fat controversy.

For years nutrition people have advised not using butter, because it is a saturated fat. This is the "bad" kind of fat that raises cholesterol in some people. Margarine was recommended because -- being made from vegetables -- it is less saturated. Then along comes the news that trans-fats created in the process of making margarine may be even worse for us than the saturated fat of butter. Are you confused yet? The bottom line is that the jury is still out on the butter versus margarine issue. In the meantime, nutrition specialists with the North Carolina Cooperative Extension Service recommend mixing it up. Use both margarine and butter, but do limit the total amount. There does not seem to be any controversy that too much fat is bad.

Cook pasta al dente, but do no drain. Meanwhile, in medium-sized nonstick skillet, heat the oil till just warm. (If oil is too hot, crumbs will burn.) Add crumbs and season lightly with salt and pepper. Sauté for 2 minutes, stirring constantly. Remove skillet from heat. Working quickly, remove pasta from cooking water with slotted spoon or Oriental-style scoop. (With this method as opposed to draining pasta in a colander, some water will still cling to the pasta; this will help the crumbs bind to the pasta in the next step.) Add pasta to the skillet and stir to combine pasta with crumbs. Add cheese and prosciutto mixing well. If dish seems dry, drizzle on a little more olive oil. Pour into large bowl for serving and garnish with parsley.

Recipe adapted from Television Food Network.

Melt butter in nonstick skillet over medium heat. Add corn kernels and cook just a few minutes till done. Add prosciutto to corn and season with pepper. Barely heat prosciutto through; overcooking will toughen it. Remove skillet from heat. Stir in basil. Serve immediately.

Serves 2-3 people.

The use of brand names in this column does not imply endorsement by the North Carolina Cooperative Extension Service of the products or services named or criticism of similar ones not mentioned.

E-mail address: Susan_Noble@ncsu.edu

Mailing Address:
P. O. Box 2280
Lumberton, NC 28359-2280

Phone: 910-671-3276
Fax: 910-671-6278

Date Created 9/19/03