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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Meats 48 Servings

INGREDIENTS

2 1/2 lb Cream cheese; room temperature
2 c Parmesan cheese; finely shredded
10 Egg
1 c Flat-leaf parsley; finely minced
1 c Scallions; finely minced
2 tb Garlic; pureed
6 Pasta; cooked sheets
24 sl Prosciutto; thinly shaved
1 lb Spinach leaves; blanched
Chicken stock; unsalted

INSTRUCTIONS

COMBINE CHEESE,EGGS,PARSLEY,SCALLIONS AND GARLIC IN A MIXING BOWL COVER AND
CHILL FOR 2 HOURS SPREAD 1-1/2 CUPS CHEESE MIXTURE ONTO A SHEET OF PASTA,
SPREADING EVENLY AND LEAVING 1/2 INCH BORDER ALL AROUND ROLL UP THE PASTA
AS FOR A JELLY ROLL WRAP IN A 14x16-INCH PIECE OF DOUBLE THICK CHEESECLOTH
TIE EACH END SECURELY WITH STRING REPEAT WITH REMAINING SHEETS OF PASTA AND
FILLING FILL A HOTEL PAN 2/3 TO 3/4 WITH HOT WATER OR CHICKEN STOCK PLACE
OVER A MODERATE FLAME AND BRING TO THE BOIL REDUCE FLAME TO A BARE SHIMMER
ADD PASTA ROLLS AND HEAT FOR 10 MINUTES REMOVE FROM PAN AND ALLOW TO COOL
FOR 15 MINUTES CUT INTO EQUAL PORTIONS ARRANGE CUT-SIDE UP, ONTO INDIVIDUAL
APPETIZER PLATES SERVE WARM OR AT ROOM TEMPERATURE, MOISTENED WITH TOMATO
SAUCE AS DESIRED
Posted to MC-Recipe Digest V1 #172
Date: Sun, 28 Jul 1996 19:45:56 -0400
From: TheCookie@aol.com

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