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Garganelli with Prosciutto, Sweet Peas, Saffron, and Cream A web-exclusive recipe from Italian Cooking and Living|
1 onion, diced
4 tablespoons
unsalted butter
1/2 pound frozen peas, thawed
1/4 pound Prosciutto Cotto, diced
1 cup heavy cream
1/2 teaspoon saffron
pistils
salt and freshly ground black pepper
1 cup freshly grated Parmigiano Reggiano, plus extra
1 pound garganelli
Sauté the onion in the butter until golden and soft,
about 10 minutes over medium-low heat. Add the peas and cook 2 more minutes.
Fold in the Prosciutto, and cook 1 minute. Add the cream; bring to a boil. Add
the saffron; stir to dissolve. Season with salt and pepper, stir in the Parmigiano,
and cook 1 more minute. Meanwhile, cook the garganelli in 4 quarts of boiling
salted water until al dente; drain. Toss with the sauce in the skillet for 30
seconds to mingle the flavors, and adjust the salt if necessary. Serve hot,
with additional Parmigiano. Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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