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First Courses: DRIED PASTA

PROSCIUTTO DI PARMA® E INSALATA DI GAMBERI Prosciutto di Parma® and Shrimp Salad

Mail this recipe to a friend!	1 pound tubular pasta, such as penne 2 ounces peas, cooked 2 oz. celery (about two stalks), minced 7 ounces Prosciutto di Parma®, cut into small cubes 4 ounces medium-sized shrimp, shelled, deveined and boiled salt olive oil, white pepper	See Also:      Fresh & Cured Meats      Prosciutto di Parma DOP      Pasta      Dry Pasta: Penne      Wine Pairings      Bianco Pisano di San Torpé DOC      Falerio dei Colli Ascolani or Falerio DOC      Locorotondo DOC
	Cook pasta in salted boiling water and let cool. Place celery, peas, Prosciutto di Parma®, shrimp and the pasta in a large bowl and season with salt, olive oil and white pepper. Mix well. Serves 6 Courtesy of Paola Rossi, LA GREPPIA Restaurant. Parma. Italy

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CAPELLINI CON SALSA VERDE   CONCHIGLIE E LENTICCHIE   CONCHIGLIE RIPIENE DI PROSCIUTTO E FORMAGGIO DI MONTASIO   FREGULA STUFADA   LINGUINE ALLE VONGOLE   LINGUINE IN SALSA LEGGERA   PASTA ALLA NORMA   PASTA CON LE SARDE   PASTA 'NCASCIATA   PASTICCIO DI FUSILLI IN TEGLIA   PENNE ALLA CRUDAIOLA   PENNE CON POMODORI E MOZZARELLA   PROSCIUTTO DI PARMA® E INSALATA DI GAMBERI   RIGATONI AL PROSCIUTTO COTTO   SFORMATO DI ANELLINI   SPAGHETTI AI FUNGHI E PARMIGIANO-REGGIANO®   SPAGHETTI AL PECORINO   SPAGHETTI AL SUGO DI PISELLI E PROSCIUTTO DI PARMA®   SPAGHETTI ALLA PUTTANESCA   SPAGHETTI DEL MONTE BALDO

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