1 cup water
2 cups milk
1 clove garlic, crushed
2 cups dry pasta, any variety you like
½ cup or 60 grams smoked ham, cut into thin shreds or small chunks
½ cup grated Mozzarella cheese
1/3 cup Parmesan cheese
1 teaspoon to 1 tablespoon Italian spice
Salt and black pepper to taste
In a saucepan, boil the water, milk and garlic. Add the pasta and the shredded smoked ham. Simmer for 5-10 minutes, or until pasta is almost done.
When pasta is cooked al dente, no need to drain. Just add the remaining ingredients, mix well and cook a further 2 minutes.
Serve with a sprinkling of Parmesan cheese and/or fresh black pepper. Enjoy!
These can be served as an appetizer or a side dish for the main meal.
The stuffing for the stuffed mushrooms is easy to make. Use your imagination and change the recipe with a little more of this, a little less of that, or some completely different ingredient, but the base is always the same…chopped mushroom stems, seasonings, bread crumbs or panko…
1. Remove the stems of 24-30 medium sized mushrooms and chop finely. Add 3 garlic cloves, salt, fresh black pepper, onion powder, paprika, dried parsley, Italian spice, 1/4 cup Parmesan cheese, 1/2 cup breadcrumbs or Panko and mix well.
2. Fill the mushroom caps.
3. Bake at 350 degrees for 20 minutes.
4. Then cover each cap with a small slice or mozzarella cheese and broil for 5 minutes.