Spaghettini With Prosciutto And Cream Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6 ounce: Prosciutto,
1/2 cup: Italian parsley, chopped
1 lbs: Dried spaghettini,
1/2 tsp: Fresh ground pepper,
3 cup: Heavy cream,
2 cup: Grated Asiago cheese,
Directions:
1. Preheat the broiler. Cut the prosciutto into 1/2-inch ribbons.
2. Cook the pasta in a large pot of boiling, salted water until
tender but still firm, 6-8 min. Drain well.
3. Meanwhile, in a large saucepan, bring the cream to a boil over
medium-high heat. Boil the cream gently until it thickens, about 5
min. Add the parsley and pepper to the cream.
4. Toss the drained pasta with the cream sauce, prosciutto and 1 cup
of the Asiago cheese. Spoon the pasta into a 15-inch gratin dish.
Sprinkle with the remaining cheese.
5. Place the gratin dish under the broiler and broil about 2 min,
until the cheese is bubbly and lightly browned and the dish is hot.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 126
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
2. Cook the pasta in a large pot of boiling, salted water until
tender but still firm, 6-8 min. Drain well.
3. Meanwhile, in a large saucepan, bring the cream to a boil over
medium-high heat. Boil the cream gently until it thickens, about 5
min. Add the parsley and pepper to the cream.
4. Toss the drained pasta with the cream sauce, prosciutto and 1 cup
of the Asiago cheese. Spoon the pasta into a 15-inch gratin dish.
Sprinkle with the remaining cheese.
5. Place the gratin dish under the broiler and broil about 2 min,
until the cheese is bubbly and lightly browned and the dish is hot.
The 5 in 10 Pasta and Noodle Cookbook
5 Ingredients in 10 Minutes or Less
by Nancie McDermott
ISBN 0-688-13475-0
pg 126
Submitted By DIANE LAZARUS On 12-29-95
Source from luhu.jp
Tags
Pasta/rice