| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Gourmet/bon, January 199 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Small red potatoes |
| 1 |
lb |
Whole-wheat fettuccine or other |
|
|
; whole-wheat pasta |
| 2 |
|
Garlic cloves |
| 1 1/2 |
c |
Finely chopped onions |
| 1/4 |
ts |
Dried hot red pepper flakes; or to taste |
| 1 |
ts |
Crumbled dried rosemary |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Chicken broth |
| 1/2 |
c |
Dry white wine |
|
|
A 10-ounce package frozen peas |
| 1/4 |
lb |
Thinly sliced prosciutto; cut into thin |
|
|
; strips |
| 1/2 |
c |
Finely chopped fresh parsley leaves; preferably |
|
|
; flat-leafed |
|
|
Freshly grated Parmesan to taste |
INSTRUCTIONS
In a large kettle of boiling salted water cook the potatoes, cut crosswise
into 1/4-inch-thick slices or into 1/4-inch dice, for 5 to 7 minutes, or
until they are tender, and transfer them with a slotted spoon to a bowl,
reserving the water for cooking the fettuccine. In a large heavy skillet
cook the garlic, the onion, the red pepper flakes, and the rosemary in the
oil over moderately low heat, stirring, until the onion is soft and add the
broth, the wine, and the peas. Simmer the mixture for 3 minutes, or until
the peas are tender, and stir in the prosciutto, the potatoes, the parsley,
and salt and pepper to taste. Bring the reserved water in the kettle to a
boil and in it cook the fettuccine until it is al dente. Drain the pasta
and in a large bowl toss it with the potato mixture and the Parmesan.
Serves 6.
Gourmet January 1990
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