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Baked Ziti with Prosciutto & Peas

By williamssonoma · From Open Recipes · 10 ingredients
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Why it works: Peas and prosciutto share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and 37 recipes mention both. Both carry 2-octenal, which smells fatty, green. The science ↓

The recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Peas + prosciuttotop 6% of all pairs
    Aroma overlapstrong
    Mentioned together37 recipes

    Shared aroma: 2-octenal (fatty, green).

  2. Butter + milktop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + cheesetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together7,955 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Milk + cheesetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together4,424 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Pasta + flourtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together610 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the nutmeg

How well each one fits the dish's main ingredients (pasta, butter, flour, milk, cheese, peas, prosciutto):

  1. Thymeabout as good a flavor fit
  2. Capersabout as good a flavor fit
  3. Garlicabout as good a flavor fit
  4. Nutmegthe original

Fit is the average pairing score against pasta, butter, flour, milk, cheese, peas, prosciutto. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).