| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 1 |
|
Recipe basic fresh egg pasta dough; see * note |
| 2 |
tb |
Salt |
| 2 |
bn |
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
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