Summertime Orchiette Gratin
Found In: Entree
| 1 1/4 cups | Heavy cream |
| 1 1/4 cups | Chicken stock |
| 3 Tablespoons | White wine |
| 2 teaspoons | Minced garlic |
| 1/2 teaspoon | Kosher salt |
| 1/4 teaspoon | Ground black pepper |
| 1 3/4 cups (8 ounces) | Corn kernels |
| 1 3/4 cups (8 ounces) | Fresh or frozen peas |
| 1 1/4 cups | California Ripe Olives, halved |
| 1/4 pound | Proscuitto ham, sliced into 1/8-inch by 1 1/2-inch strips |
| 5 1/2 cups (1 1/2 pounds) | Cooked orchietti pasta |
| 1/2 cup | Shredded basil |
| 3/4 cups (3 ounces) | Grated asiago cheese |
Combine heavy cream, chicken stock, white wine, garlic, salt and pepper in a medium sized saucepan. Bring to a boil, then turn down to low and simmer for 5 minutes.
Add corn, peas, California Ripe Olives and proscuitto to cream sauce and continue cooking over low heat for 2-3 more minutes.
Place orchietti in a large mixing bowl and toss with cream sauce and basil until evenly combined. Pour into a lightly greased 9-inch by 13-inch (3 quart) baking dish and top with cheese.
Bake for 20 minutes in a 400 degree oven until lightly golden on top. Serves 6.
