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FareShare Gazette Recipes -- November 2008 - A's
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* Exported from MasterCook * Angel Hair Pasta with Prosciutto and Wild Mushrooms Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound wild mushrooms -- * 3/4 pound ripe tomatoes -- peeled 1/4 pound thinly sliced prosciutto Salt -- to taste 2 tablespoons extra virgin olive oil Fresh pepper -- to taste 1 tablespoon minced garlic 1 teaspoon finely chopped jalapeno pepper 1 Rosemary sprig or 1/2 teaspoon dried rosemary 1/2 pound angel hair pasta 1/2 cup cream 2 tablespoons butter 3/4 cup Parmesan cheese 1/2 cup shredded basil 1. Rinse the mushrooms and pat them dry. Cut off and reserve the stems. Cut the mushroom caps into thin strips. There should be about 4 cups all together. 2. Cut away the cores of the tomatoes. Cut the tomatoes into 1/2-inch cubes. 3. Cut the prosciutto into very thin julienne strips. 4. In a kettle, bring 3 quarts of water to the boil for the pasta. Add salt to taste. 5. Meanwhile, heat the oil in a casserole and add the mushrooms, salt and pepper. Cook, stirring, about 3 minutes; add the garlic, jalapeno and prosciutto, stir for 1 more minute. Add the rosemary. 6. Add the pasta to the boiling water and stir until the strands are submerged. Cook about 4 minutes or to the desired degree to doneness; scoop out and reserve 1/2 cup of the cooking liquid. Drain the pasta and return it to the kettle. 7. Add the tomatoes to the mushroom mixture and stir. Add the cream and bring to the boil. Add the pasta, the reserved pasta liquid, butter, 1/4 cup of the cheese and the basil; toss to blend. Serve in 4 heated pasta plates with the remaining cheese on the side. NOTES. *morels, chanterelles, shiitake or oyster mushrooms (or equal amount of cultivated mushrooms). Contributed to the FareShare Gazette by Jennie; 13 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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