Plated x Food52: Collaborations For A Life Well Fed
The best restaurant dishes are always worth recreating at home. For this hands-off (read: knife-free) recipe, Food52 co-founder and president Merrill Stubbs shares a truly memorable baked pasta she once enjoyed with her husband: “Rich, lightly sweet, but also tangy from the blend of different cheeses, the pasta was tinted a rich orange throughout.” That’s all thanks to seasonal pumpkin folded into a luscious cream sauce.
Pasta al Forno with Pumpkin and Prosciutto
⅛ ounce thyme
2 ounces prosciutto, divided
8 ounces rigatoni
1 ounce grated Parmesan cheese
2 ounces shredded Fontina cheese
¾ cup pumpkin purée
1/3 cup heavy cream
1 parchment paper
1 aluminum tin
8″ medium pot
1. Prepare ingredients
Preheat oven to 350°F (Recipe tip: Forno, Italian for oven, indicates dishes that are baked or roasted. In Step 5, the final blast helps melt the cheese, set the sauce, and brown the edges of the noodles). Bring a medium pot of water to a boil over high heat. Strip thyme leaves, discarding stems (Recipe tip: For picking thyme leaves all at once: Pinch the stem near the top with 1 hand, then slide the fingers of your other hand down the length of the stem, from top to bottom. The leaves will come off easily).
2. Crisp prosciutto
Line a baking sheet with parchment paper, then add prosciutto slices in a single layer. Bake until beginning to crisp, 15–18 minutes (move on to Step 3, but don’t forget to come back!). Then, remove prosciutto from oven and set aside to cool—it might not look perfectly crisp when it first comes out of the oven, but will crisp up fully when cooled.
3. Cook rigatoni
Season boiling water generously with salt. Stir in rigatoni and cook until al dente, about 11 minutes. (Use the remaining downtime while you wait for the prosciutto to crisp to kick back and relax.) Then, drain rigatoni and return to pot, off heat.
4. Finish pasta
Once cool enough to handle, crumble half of prosciutto; break remainder into bite-size pieces for the next step. Remove and discard parchment, reserving baking sheet for the next step. To pot with cooked rigatoni, still off heat, stir in Parmesan, pumpkin purée, ⅓ cup heavy cream, thyme, crumbled prosciutto, and half of Fontina (Recipe tip: Save remaining cream for another recipe). Season with ½ teaspoon salt and pepper.
5. Bake pasta
Reshape aluminum tin if bent, then place on baking sheet from prosciutto (Recipe tip: Placing the tin on a baking sheet helps stabilize the pasta for even cooking and easy transfer in and out of the oven). Transfer pumpkin pasta to tin and spread in an even layer. Sprinkle over remaining Fontina and scatter over remaining prosciutto. Transfer sheet to oven and bake until cheese is melted and pasta is warmed through, 7–9 minutes.
6. Plate pasta al forno
Let pasta al forno cool for about 5 minutes (this is a great time to set the table), then divide between serving plates. Dig in!
Creamy Lime Pudding with Graham Cracker Streusel
Food52 writer and recipe developer Emma Laperruque shares her version of posset—a custard that dates back to 18th-century Britain. She adds fresh lime juice and zest to balance the cream and sugar with a bracing burst of citrus. Graham cracker crumbs, tossed with butter and baked into crunchy clusters, make this pudding feel like a deconstructed Key lime pie.
½ stick unsalted butter
1 cup heavy cream
½ cup sugar, divided
4 graham crackers
1 parchment paper
8″ medium pot with lid
large resealable plastic bag (optional)
1. Prepare ingredients
Preheat oven to 325°F. Set butter aside to soften at room temperature. If you have a zester and want to infuse your pudding with even more lime flavor, zest up to 1 lime. Halve limes. Clear space in your refrigerator for a medium pot. Line a baking sheet with parchment paper for Step 5.
2. Make lime pudding
In a medium pot, stir together cream, ⅓ cup sugar (save remainder for Step 4), and lime zest, if using. Bring to a boil over high heat. Reduce heat to medium high and cook, whisking constantly, until slightly reduced, about 5 minutes (the cream mixture should be bubbling). Remove pot from heat. Add juice of 3 limes (Recipe tip: Fresh lime juice gives this pudding a tart punch we love, but can be too sour for some. Feel free to use the juice of 2 limes instead of 3) and ¼ teaspoon salt to pot and whisk to combine.
3. Chill lime pudding
Cover pot, then transfer lime pudding to refrigerator. Chill until set, about 30 minutes (Recipe tip: Once set, the pudding should be thickened but still pourable (not stiff or dense).
4. Make graham cracker streusel
While pudding chills, in a large bowl, crumble graham crackers into fine crumbs. Add remaining sugar and ⅛ teaspoon salt to bowl with graham cracker crumbs and stir to combine. Add softened butter and, using your fingers or a fork, work butter into graham cracker mixture to combine into a crumbly texture—the butter pieces should be pea-sized.
5. Bake graham cracker streusel
Add graham cracker streusel to prepared baking sheet and spread in an even layer. Bake until golden and fragrant, 13–16 minutes. Then, remove sheet from oven and set aside to cool until pudding has set. Use the remaining downtime to get ahead on dishes or relax with friends and family.
6. Plate creamy lime pudding
Once cooled, break graham cracker streusel into small pieces (Recipe tip: Be careful not to break apart the baked streusel too finely, or you’ll lose its buttery crunch. Aim for bitesize pieces instead). Divide half of streusel among 4 glasses (so you can see the layers) or ramekins. Slowly pour over chilled lime pudding, then top with remaining streusel. Serve chilled or at room temperature. Enjoy!
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