| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
4qr |
1 |
servings |
INGREDIENTS
| 500 |
g |
Pasta; such as farfalle or |
|
|
; penne |
| 2 |
bn |
Asparagus; washed and trimmed |
| 5 |
sl |
Prosciutto |
| 2 |
|
400 g tins artichoke hearts; drained, cut into |
|
|
; quarters |
| 4 |
|
Anchovy fillets; chopped |
| 2 |
tb |
Capers; drained and rinsed |
| 4 |
|
Green onions; finely chopped |
| 2 |
|
Egg yolks |
| 1 |
|
Clove garlic; peeled and chopped |
|
|
Salt and pepper to taste |
|
|
Grated zest of 1 lemon |
| 1/4 |
c |
Lemon |
| 1/4 |
c |
Cream |
| 2/3 |
c |
Olive oil |
INSTRUCTIONS
DRESSING
1. Cook pasta, drain and set aside to cool. Cook asparagus, cool and then
cut into 5cm lengths. Grill or fry prosciutto slices until crisp. Place on
absorbent paper to cool.
2. In a large bowl place pasta, asparagus, artichoke hearts, anchovies,
capers and shallots in a bowl and toss to combine. Pour over enough
dressing to coat all ingredients and mix well. Refrigerate until ready to
serve.
3. Crumble prosciutto over the salad and serve.
Dressing:
1. Place all ingredients except the oil in a food processor and process
until well mixed. With the machine running, add oil in a thin stream until
it is all incorporated
Converted by MC_Buster.
Per serving: 6081 Calories (kcal); 274g Total Fat; (40% calories from fat);
421g Protein; 481g Carbohydrate; 1285mg Cholesterol; 32147mg Sodium Food
Exchanges: 25 Grain(Starch); 46 1/2 Lean Meat; 17 1/2 Vegetable; 1/2 Fruit;
33 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”