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Ingredientes
- 3 Tbsp. Extra virgin extra virgin olive oil
- 4 med to large Onions minced Salt Black pepper, freshly grnd
- 2 lrg Garlic cloves chopped
- 1 1/2 c. Quick Stock see * Note 1
- 1 lb Imported dry Fettuccine
- 6 quart Salted water to 8 qts
- 1 2/3 c. Tightly packed fresh herbs blend see * Note 2
- 2/3 c. Heavy cream
- 2 ounce Thinly sliced Prosciutto di Parma minced
- 3 Tbsp. Chopped Italian parsley
- 8 lrg Whole scallions (green and white parts) minced Salt to taste Black pepper, freshly grnd to taste
- 8 ounce Italian Parmigiano-Reggiano cheese freshly grated
Direcciones
- * Note 2: Make the major part of the mix fresh basil and marjoram accented by small amounts of fresh rosemary, sage and thyme. When harvesting your own herbs for this dish, remember most herbs (especially basil) peak in flavor just before flowering.
- Heat the oil in a large heavy saute/fry pan over medium heat. Add in the onions and a light sprinkling of salt and pepper. Stir them to lightly coat with the oil, then cover the pan, and lower the heat to the lowest possible setting. Cook 25 to 30 min, or possibly till the onions are softened and almost transparent. Once the onions' natural sweetness has been accentuated by slow cooking, you can bring out their rich, savory side with browning. Uncover and raise the heat to medium-high or possibly high. Saute/fry the onions to deep golden, stirring often with a wooden spatula and scraping up the brown glaze collecting on the bottom of the pan. Take care not to let the glaze burn. If necessary, lower the heat slightly. Onions will resemble a thick, amber marmalade.
- Turn the heat to low and blend in the garlic. Cook, stirring often, about 5 min. Add in the stock and simmer till reduced by about one quarter. As the stock bubbles, scrape up the brown glaze from the bottom of the pan with a wooden spatula.
- Before roughly chopping the herbs, finely chop the rosemary and sage. Their assertive flavors could overwhelm the palate if eaten in larger pcs. Roughly chop the remaining herbs before starting to cook the pasta. Bring the pasta water to a fierce boil. Drop the pasta into the water, stir once it softens, and continue boiling, stirring occasionally, till a tasted piece is tender but still hard sufficient to have a little bite. Drain in a colander.
- To finish the sauce, reheat the onion mix over medium-high to high heat and add in the cream. Stir till the cream begins to bubble. Before going to the next step, have the cooked pasta draining and warm. Hot soup dishes and a serving bowl. Stir the prosciutto, parsley, scallions, and herbs into the sauce. Cook only long sufficient to heat through - the fresh, uncooked taste of the herbs is important here. Season to taste with salt and papper, and then quickly toss the sauce with the pasta and about 2/3 c. of the cheese. Serve immediately in the warmed dishes, passing the remaining cheese separately.
- This recipe serves 4 to 6 as a main dish.
- THE SPLENDID TABLE by Lynne Rossetto Kasper
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1705g | |
| Recipe makes 4 servings | |
| Calories 602 | |
| Calories from Fat 172 | 29% |
| Total Fat 19.55g | 24% |
| Saturated Fat 6.44g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 374mg | 16% |
| Potassium 464mg | 13% |
| Total Carbs 88.96g | 24% |
| Dietary Fiber 5.0g | 17% |
| Sugars 4.19g | 3% |
| Protein 17.18g | 27% |
