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Country Ham and Crab Cavatelli Pasta

My country ham and crab cavatelli pasta recipe has become one of my favorite dishes to serve at a dinner party. Go to your butcher, if you can, and ask for country ham. You can also use diced ham if you can't find country ham. Use what you have on hand! 

No fresh cavatelli pasta? No problem. Pick whichever pasta you like! Feel free to add other vegetables to the shallots, such as yellow squash or zucchini. 

Also, feel free to add in a couple tablespoons of preserved lemon dressing, as seen on the scallop episode. 

You may easily halve this recipe.

Ingredients

Serves 8-12

• 1 tablespoon extra-virgin olive oil
• 1/2 cup sliced shallots, about 2 shallots
• 2 small garlic cloves, thinly sliced
• Cracked black pepper, to taste
• 1 cup dry white wine
• Zest and juice of 1/2 a lemon
• 1/4 pound country ham, thinly sliced
• 1 pound lump crabmeat (not jumbo lump, shell pieces discarded)
• 4 tablespoons unsalted butter
• 1.5 pounds fresh cavatelli pasta, or whichever shape you like
• Freshly grated Parmigiano-Reggiano
• Kosher salt, to taste (I do not typically add it as the ham is salty enough to me)
• Red pepper flakes
• Fresh herbs, optional (parsley, chives...)

Instructions

• Bring a big pot of salted water to a boil.
• In a deep skillet over medium heat, add the olive oil.
• Add country ham and cook until it is slightly crispy.
• Add the shallots, garlic and black pepper. Cook until softened.
• Add white wine and lemon juice. Cook until partially evaporated for about three minutes.
• Add crabmeat and butter and stir gently. Cook until well combined and keep warm for just a few minutes while you cook the pasta.
• In the boiling water, cook the pasta according to package directions. When al dente, using a slotted spoon or spider to remove pasta from water.
• Stir in the crab and ham mixture. Stir in the lemon zest and red pepper flakes and top with grated cheese. Add fresh herbs, if you like.
• Serve hot!

Quick Cannoli Filling

Cannoli are my favorite dessert. I learned how to make these in Sicily and now I can't stop making them. You can make the filling ahead and fill the cannoli to order.

INGREDIENTS

Yields 1 1/2 cups of cannoli cream

• 1 1/2 cups whole milk ricotta
• 1/2 teaspoon vanilla
• 1/4 cup granulated sugar
• Dash of cinnamon
• Zest of 1/2 an orange
• 1/4 cup mini chocolate chips, plus more for optional dipping
• Almond-orange sugar for dipping, optional, refer to topping from olive oil cake (halve it)
• Crushed pistachios for dipping, optional

INSTRUCTIONS

Mix all ingredients together. Pipe into shells using a piping bag or a plastic bag.