| 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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