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Tagliolini With Asparagus, Prosciutto And Cream

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Italian Italian5 4 Servings

INGREDIENTS

1 Recipe basic fresh egg pasta
dough see * note
2 T Salt
2 Medium asparagus, blanched
refreshed
And cut 1/2" pieces on a
diagonal
1/4 lb Prosciutto, cut 1/8" cubes
2 c Whipping cream
1 Lemon, finely grated
zest of
1/4 c Finely-chopped Italian
flat-leaf parsley
1/4 c Freshly-grated parmesan
cheese
Salt, to taste
Freshly-ground black pepper
to taste

INSTRUCTIONS

Note: See the "Basic Fresh Egg Pasta" recipe which is included in this
collection.  Bring 6 quarts water to a boil and add 2 tablespoons salt.
In a 12- to 14-inch sauté pan place the asparagus, prosciutto, cream
and lemon zest. Bring to a low boil. Reduce the heat and simmer 4
minutes. Set aside.  Roll out the Basic Fresh Egg Pasta dough into
sheets, put through a  pasta cutter set at a narrow setting, between
1/8- and l/4-inch. Drop  tagliolini into boiling salted water and cook
30 seconds to 1 minute  until al dente. Drain in colander over sink.
Add hot pasta to sauté pan and cook over moderate heat 1 minute  until
the cream has been absorbed into pasta, leaving a 1/4-inch  still wet
at the bottom of the pan. Add the parsley and Parmesan  cheese. Season
to taste with salt and pepper. Divide evenly into four  warm pasta
bowls. Serve immediately.  Source: MOLTO MARIO with Mario Batali From
the TV FOOD NETWORK -  (Show # MB-5601)  Per serving: 469 Calories
(kcal); 46g Total Fat; (87% calories from  fat); 10g Protein; 5g
Carbohydrate; 183mg Cholesterol; 4007mg Sodium  Food Exchanges: 0
Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 9  Fat; 0 Other
Carbohydrates  Recipe by: Mario Batali  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 782
Calories From Fat: 358
Total Fat: 40.5g
Cholesterol: 144.6mg
Sodium: 5785mg
Potassium: 405.8mg
Carbohydrates: 64.6g
Fiber: 3.2g
Sugar: 4.4g
Protein: 40.4g


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