| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Molto03 | 4 | servings |
INGREDIENTS
| 1/2 | Recipe Basic Fresh Egg Pasta; see * Note | |
| 1/2 | Recipe Green Pasta; see * Note | |
| 2 | tb | Salt |
| 1 | oz | Olive oil |
| 2 | Shallots; finely minced | |
| 1/4 | lb | Prosciutto; cut 1/8" dice |
| 1/2 | c | Freshly-shelled peas |
| (frozen peas will do as well) | ||
| 4 | oz | Sweet butter |
| 2 | tb | Finely-chopped lemon thyme leaves |
| 4 | oz | Extra-virgin olive oil |
| 1/4 | c | Chopped Italian flat-leaf parsley |
INSTRUCTIONS
* Note: See the "Basic Fresh Egg Pasta" and "Green Pasta" recipes which are included in this collection. Roll out each pasta in a pasta rolling machine, going all the way to the thinnest setting. Cut each color pasta, with the pasta machine set at its widest cutting setting (about 1/2-inch wide). Form into small nests and set aside until ready to cook. In a large spaghetti pot, bring 6 quarts of water to a boil and add 2 tablespoons salt. In a large saute pan or skillet, heat one ounce of olive oil and over moderate heat saute the shallots until soft and translucent. Add the prosciutto and peas, and continue cooking 1 minute more. Add the butter and 4 ounces extra-virgin olive oil and heat until completely blended together. Add the lemon thyme, remove from heat and let stand. Combine the two color pastas together in the boiling water. Cook until al dente (about 1 minute). Drain the pasta in a colander over sink and pour the pasta into the saute pan with sauce. Heat over moderate heat until the pasta is well coated and liquid has reduced. The mixture should not be soupy. Add the chopped parsley. Place into heated serving bowl and serve immediately. This recipe yields 4 servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5602 broadcast 01-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-04-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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