Elbows with ham, limas, and carmalized onions
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Macaroni; elbows |
| 1 | pack | Frozen lima beans |
| 1 | medium | Carrot; pared &sliced thin |
| 4 | ounces | Canadian bacon; cut into 1\"slivers |
| 3 | tablespoons | Olive oil |
| 1 | medium | Onion; slivered |
| Black pepper; coarsely ground | ||
| Grated parmesan cheese | ||
Directions
1. Cook the macaroni in plenty of boiling salted water for 5 minutes; add the limas and carrots; cook, stirring occasionally, until tender, about 8 minutes longer. With a ladle, remove ½ cup of the macaroni cooking liquid; reserve. Drain the macaroni and vegetables.
2. While the macaroni is cooking, saute the ham in the oil over medium-high heat until the edges begin to brown, about 5 minutes. Stir in the onion; saute over medium-low heat; stirring until onion is golden and edges begin to brown, about 8 minutes.
3. In a large bowl, combine the elbows, vegetables, the ½ cup reserved cooking liquid, and the sauteed ham and onion; toss to blend. Sprinkle with black pepper. Spoon into wide-rimmed shallow soup bowls and sprinkle generously with grated cheese.
Posted to EAT-LF Digest by sooz kirkland <jimandsooz@...> on Aug 20, 1999, converted by MM_Buster v2.0l.