| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
4qr |
1 |
servings |
INGREDIENTS
| 100 |
g |
Thinly sliced prosciutto |
| 150 |
g |
Blue cheese; e.g. Gippsland Blue |
| 2 |
tb |
Dijon mustard |
| 1/2 |
|
Lemon; juice of |
| 300 |
ml |
Thickened cream |
| 1 |
sm |
Red onion; very finely diced |
| 2 |
tb |
Finely chopped Italian parsley |
|
|
Freshly ground black pepper |
| 1 |
|
250 gram short pasta; e.g. penne |
| 2 |
tb |
Butter; diced |
| 1 |
|
Ripe pawpaw; peeled and sliced |
INSTRUCTIONS
1. Grill prosciutto until crisp. Remove and drain on absorbent paper, then
crumble and set aside.
2. Place cheese in a mixing bowl and mash with a fork. Add mustard, lemon
juice and cream and mix together. Add onion, prosciutto, parsley and pepper
and combine. Taste for seasoning.
3. Cook pasta in a large pot of boiling water until al dente. Drain and
toss with butter and half of the cheese mixture.
4. When ready to serve, arrange pawpaw slices on platter and spoon cheese
mixture into the centre.
Converted by MC_Buster.
Per serving: 1749 Calories (kcal); 72g Total Fat; (36% calories from fat);
68g Protein; 209g Carbohydrate; 175mg Cholesterol; 2726mg Sodium Food
Exchanges: 12 1/2 Grain(Starch); 4 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit;
10 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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