Text 25681, 80 rader
Skriven 2015-04-05 05:00:22 av Dave Drum (1:261/38.0)
Ärende: Gourmet 579
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pasta w/Peas, Asparagus, Butter Lettuce & Prosciutto
 Categories: Pasta, Vegetables, Pork, Wine
      Yield: 7 servings

      2 tb Butter
      2 tb Extra-virgin olive oil +
           - additional for drizzling
    1/2 lb Spring onions or green
           - onions; white parts in
           - 1/4" slices, pale green
           - in 1/2" slices
      2 tb Minced shallot
           Coarse kosher salt
    1/2 c  Dry white wine
    1/2 c  Low-salt chicken broth
  1 1/2 lb Asparagus; in 3/4" pieces
      2 c  Shelled fresh peas
      1 lb Campanelle or medium shell
           - pasta
      1    Head of butter or Boston
           - lettuce; cored, in 3/4"
           - slices
      1 c  Fine grated Parmesan cheese
           + additional for sprinkling
    1/2 c  Chopped fresh Italian
           - parsley
      4 oz Thin sliced prosciutto; in
           - 1/2" strips

  Melt butter with 2 tablespoons oil in heavy large skillet
  over medium heat. Add onions and shallot. Sprinkle with
  coarse salt and pepper. Saut+¬ until tender (do not brown),
  about 8 minutes. Add wine; increase heat to medium-high
  and simmer until liquid is reduced to glaze, about 3
  minutes. Add broth and bring to simmer; set aside.

  Cook asparagus in large pot of boiling salted water until
  just tender, 2 to 4 minutes, depending on thickness of
  asparagus. Using skimmer or slotted spoon, transfer to
  large bowl of ice water. Return water to boil. Add peas
  and cook until just tender, about 2 minutes. Using
  skimmer, transfer to bowl with asparagus. Drain
  vegetables.

  Return water in pot to boil. Cook pasta until tender but
  still firm to bite, stirring occasionally. Drain,
  reserving 1 cup pasta cooking liquid.

  Meanwhile, reheat onion mixture. Add lettuce and stir just
  until wilted, about 1 minute. Add drained asparagus and
  peas; stir until heated through.

  Add pasta, 1 cup Parmesan cheese, and parsley to skillet
  with vegetables; toss, adding reserved pasta cooking
  liquid by 1/4 cupfuls if dry. Season with salt and pepper.

  Transfer pasta to large shallow bowl. Sprinkle prosciutto
  over; drizzle with olive oil. Serve, passing more cheese
  along side.

  by Molly Stevens

  Bon App+¬tit | April 2009

  Yield: Makes 6 to 8 servings

  MM Format by Dave Drum - 16 April 2009

  Uncle Dirty Dave's Archives

MMMMM

... Prune yoghurt - when you need to eat and run!!!

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)