Shell pasta risotto with sun-dried tomato cream and fried ham

Rediscover risotto-style coquillettes with Jean Martin Sun-Dried Tomato Cream. Tender, creamy pasta highlighted by Parmesan, soy sauce, and a few crispy bits of prosciutto: a comforting recipe full of flavor.

Preparation

1. Cut the prosciutto into thin strips. Sauté in a dry pan until crispy, then set aside.

2. Prepare the vegetable broth and keep it warm.

3. In a wide, shallow saucepan, heat a drizzle of olive oil. Add the crushed garlic clove, then the coquillettes.

4. Sauté for a few minutes while stirring, until some of the pasta starts to brown.

5. Pour in enough hot broth to cover the pasta. Stir and cook covered for about 5 minutes.

6. Gradually add more broth if necessary, then the crème fraîche. Continue cooking for about 5 minutes, stirring regularly, until the coquillettes are cooked and creamy.

7. Off the heat, stir in the Jean Martin Sun-Dried Tomato Cream, butter, Parmesan, and soy sauce. Mix until the texture is smooth and creamy.

8. Divide the coquillettes into bowls. Add the Emmental cut into small cubes, the crispy prosciutto, and the parsley. Finish with a drizzle of olive oil.

Our tip

Add the broth gradually, just like for a traditional risotto, to control the cooking and achieve perfectly creamy coquillettes. Stir in the Jean Martin Sun-Dried Tomato Cream off the heat to preserve the full intensity of its flavors.

Variation

For a vegetarian version, replace the prosciutto with pan-seared, lightly browned mushrooms. You can also add a few sun-dried tomatoes cut into small pieces to enhance the Mediterranean flavors.

Pairings & suggestions

Serve this coquillette risotto with a green salad dressed with olive oil and balsamic vinegar. A fresh side dish that perfectly balances the melt-in-the-mouth pasta and the crispy prosciutto.

Nutritional values

Nutritional values are to be calculated based on the exact quantities used and the characteristics of the products chosen.

Storage

This dish is best enjoyed immediately, when the coquillettes are still creamy and the prosciutto is nice and crispy. If there are leftovers, store them in the refrigerator in an airtight container and consume quickly. Add a little broth or cream when reheating to restore a creamy texture.

Frequently asked questions

Can this coquillette risotto be prepared in advance?

It is best to prepare it at the last minute to enjoy its creamy texture. However, you can prepare the crispy prosciutto in advance.

Can the coquillettes be replaced with other pasta?

Yes, you can use small pasta such as orzo or risoni. Adapt the cooking time according to the package instructions.

What can replace the prosciutto?

Pan-seared mushrooms, crushed nuts, or roasted vegetable cubes will provide a different gourmet touch.

How do you get perfectly creamy coquillettes?

Add the broth gradually, stir regularly, and finish with the butter, Parmesan, and Jean Martin Sun-Dried Tomato Cream off the heat.