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Prociutto and Pea Sauce

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 13 ingredients

  1. Pasta
  2. 1 c Green peas, fresh or frozen
  3. Water
  4. 8 oz Penne or radiatore
  5. Chop
  6. White pepper to taste
  7. 1 T Olive oil
  8. 1 Shallot, chopped
  9. 1 c Heavy cream
  10. Grated Romano cheese
  11. 6 Sun-dried tomatoes
  12. Salt to taste
  13. 2 oz Prociutto, minced
Contains GlutenEggsMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Place cream in a small saucepan and cook until it thickens and reduces by 1/3, about 10 minutes.
  2. Soak sun-dried tomatoes in boiling water for 2 minutes, or until softened. Chop.
  3. In a skillet, heat olive oil and saute shallot 1 minute. Add prociutto and cook 1 minute longer. Add cream, sun-dried tomatoes and peas; cook 2 minutes. Season with salt and pepper.
  4. Cook pasta until almost al dente. Drain and return to pot. Stir in sauce and cup cheese. Cook over low heat until pasta is cooked. Spoon into warm dishes and sprinkle lightly with cheese.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
  • Wooden spoon
  • Colander
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from lizquilty.com (http://lizquilty.com/ITALIAN.TXT), file Recipes/lizquilty.com/ITALIAN.TXT in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.