Do you associate certain foods with relatives in your family? I most definitely do. I grew up with a family full of aunts, cousins, grandmothers, uncles, and of course a mother who were wonderful cooks. My Aunt Ruth married a man whose family was from Italy and she learned to cook some of the most fantastic Italian dishes. Her pizza was absolutely the best I have ever had and she made homemade noodles that were out of this world. My grandmother made buttermilk cookies that had just a hint of nutmeg that I loved. My dad was known for his spaghetti and meatballs and chicken barbecue. My mom’s zucchini bread and Spanish rice are dishes that are total comfort foods to me even today. For me, food is associated with wonderful memories of my childhood. Memories of huge family gatherings and Sunday dinners at home. Picnics up in the woods or in the park. Food evokes so many memories for me.
Honestly, it’s a god given miracle I do not weigh 852 pounds.
My Aunt Joann makes some of the best pasta salads I have ever had. She makes a shrimp salad with rosa marina pasta, green onion and dill in a creamy dressing that I have attempted to recreate (apparently she doesn’t use a recipe.) This Fettuccine salad is hers as well. I remember trying it at a party one day and then being OBSESSED with recreating it or finding the recipe online for the longest time. I finally broke down and asked my mom to get it for me. Thankfully there was a recipe for this one and I have treasured it ever since. I urge you to try it…today:-).
Let me just say that chicken in a cold pasta salad is a big yum….and prosciutto in pretty much anything is double yum. The addition of olive oil in the mayo and sour cream dressing is A-mazing. I actually even use low-fat mayo and sour cream and I don’t think that it affects the flavor one bit.
Fettucine Prosciutto Chicken Salad
Note: This makes a huge batch. You could easily halve if you aren’t serving for a crowd.
24 oz fettucine, cooked
4 T olive oil
2 boneless chicken breasts – cooked and cubed
2 bunches green onions sliced
1/2 lb prosciutto – cut in thin 1 inch strips
1 seeded tomato
1/4 lb sliced mushrooms
3/4 c sour cream
1/4 c olive oil
1/4 c mayo
1 tsp. Italian Seasoning
Salt and pepper to taste
Optional – Parmesan cheese, fresh parsley, fresh basil
Cook pasta and toss with olive oil immediately. Combine dressing ingredients and mix. Toss with cooled pasta. Add remaining ingredients and mix well. Enjoy!
***Do you associate certain food memories with particular people in your family??****