South Tyrolean Rye Trumpets with Spinach and Ham
South Tyrol is the northernmost region of Italy, known for its mountainous landscape and hearty, comforting fare. One dish, Spinach Spaetzle with Ham and Cheese Sauce, (Spinat Spaetzle mit Schinken-Kase-Sauce in German), is a perfect example of their cuisine. To simplify and adapt it for pasta, we used Sfoglini Rye Trumpets (rye is a staple grain of South Tyrol) and made a creamy spinach and ham sauce accented with freshly grated Parmesan cheese and topped with buttered rye breadcrumbs.
INGREDIENTS
MAKES FOUR-SIX SERVING
For the breadcrumbs
- 5-10 slices of rye bread, depending on the size of the loaf
- 2-4 tablespoons butter, plus more if needed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Kosher salt, to taste
For the rest of the dish
- 4 slices Prosciutto
- 2 tablespoons extra virgin olive oil
- 8 ounces deli ham, sliced thin and cut into 1/4 inch strips
- 8 ounces chopped frozen spinach, thawed and completely drained of water
- 1 pound Sfoglini Rye Trumpets
- 1 cup heavy cream
- 3 ounces (about 2 cups) Parmesan cheese, finely grated
DIRECTIONS
To make the breadcrumbs, tear the rye bread into rough chunks and pulse them in a food processor until about 1/8-1/4 inch in size. Measure out enough bread crumbs to equal 2 cups. Spread on a baking sheet and leave in a warm oven for 1 to 2 hours, or out overnight, until they’re dry but not toasted.
Melt 2 tablespoons of the butter in a skillet over medium low heat. Add garlic powder, cayenne pepper, and salt. Add the breadcrumbs and stir gently until thoroughly coated in butter. Add more butter if necessary, depending on how much the breadcrumbs absorb. Continue to cook, stirring gently and regularly, until the breadcrumbs are golden brown. This process can take up to 10-15 minutes, but needs to be monitored closely because the breadcrumbs will go from perfectly cooked to burned very quickly. Remove promptly from the skillet and set aside.
To broil the prosciutto, arrange slices on a parchment-lined baking sheet. Fold the slices so they’re rippled. Broil on high about 6 inches under the broiler for 2 minutes, flip, and broil for 1-2 minutes longer, checking frequently to make sure they don’t burn. Once the prosciutto is cool enough to handle, break it into small chunks (1/4-1 inch in size) and set aside.
To make the sauce, heat the olive oil in a large skillet over medium low heat. Add the ham and spinach. Heat them gently, stirring to break up the spinach until it’s combined with the ham. Reduce the heat to low just to keep the skillet warm.
Bring a pot of salted water to a boil. Cook the pasta to al dente, according to package instructions. Reserve 1/2 cup of pasta water before straining.
Add the 1/2 cup reserved pasta water, along with the heavy cream, to the skillet with the ham and spinach. Add the parmesan cheese, stir, and turn the heat off. Transfer the pasta to the skillet and stir gently until all the noodles are coated with the ham, spinach, and sauce. Taste and adjust seasoning.
Serve topped with breadcrumbs and broiled prosciutto.
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Chef's Note: For this recipe, we used Boar’s Head Sweet Slice Ham. Due to the salty flavor of the Parmesan cheese, ham, pasta water, and prosciutto, very little salt (if any) should be needed to season the dish. Panko breadcrumbs can be substituted for the rye breadcrumbs, but should still be toasted with butter and seasonings before using. The breadcrumbs can be made in advance and stored in a sealed container for up to 1 month at room temperature.
Pasta Swaps: This recipe would also work well with Einkorn Macaroni, Whole Grain Trumpets, or Whole Grain Radiators.