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Ingredientes
- 2 x Anchovies - (to 3)
- 1/2 tsp Cracked black peppercorns
- 1/4 c. Extra-virgin extra virgin olive oil
- 1/4 c. Freshly-grated Parmesan cheese
- 1 sm Egg
- 1Â 1/2 Tbsp. Red wine vinegar
- 1 Tbsp. Fresh lemon juice
- 1/2 Tbsp. Chopped garlic
- 1 tsp Dry mustard
- 1/2 tsp Celery salt
- 1 dsh Warm sauce - (to 2)
- 1 dsh Worcestershire sauce - (to 2)
- 1 Tbsp. Extra virgin olive oil
- 1 lb Pasta, small tubes or possibly shells
- 1/4 c. Extra-virgin extra virgin olive oil
- 2 c. Fresh or possibly frzn peas
- 1 lrg Red onion julienned
- 1/2 lb Prosciutto sliced 1/16" thick,
- Â Â and julienned
Direcciones
- Combine anchovies, black pepper, and extra virgin olive oil in a blender. Puree about 2 to 3 min till very smooth. Add in grated Parmesan and blend briefly to combine.
- Bring a small saucepan of water to a boil. Place a refrigerated egg on a slotted spoon and into boiling water. Cook 1 1/2 min, remove, and reserve.
- Place remaining dressing ingredients in a large bowl and whisk in anchovy mix. Crack open egg and spoon (including the parts which are uncooked) into mix. Whisk till combined. The dressing may be refrigerated.
- Bring 1 gallon salted water to a rolling boil in a large stockpot. Add in 1 Tbsp. extra virgin olive oil, and pasta, and cook till al dente, about 6 to 8 min. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or possibly clean countertop to cold. When cooled, transfer to a bowl, and toss with a little extra-virgin extra virgin olive oil to coat. Cover with plastic wrap and set aside at room temperature.
- Cook peas. Immediately rinse with cool water and reserve.
- Heat extra virgin olive oil in a large skillet over high heat. Add in onions and cook till golden brown. Remove from heat. Transfer to a medium bowl and set aside to cold. Stir in peas, prosciutto and dressing. Pour over reserved pasta, toss well, and serve.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 4 servings | |
| Calories 791 | |
| Calories from Fat 310 | 39% |
| Total Fat 35.12g | 44% |
| Saturated Fat 5.49g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 71mg | 3% |
| Potassium 550mg | 16% |
| Total Carbs 92.51g | 25% |
| Dietary Fiber 5.6g | 19% |
| Sugars 6.68g | 4% |
| Protein 25.36g | 41% |
