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Ingredientes
- 100 gm thinly sliced prosciutto
- 150 gm blue cheese, e.g. Gippsland Blue
- 2 Tbsp. Dijon mustard
- 1/2 x lemon, juice of
- 300 ml thickened cream
- 1 sm red onion, very finely diced
- 2 Tbsp. finely minced Italian parsley
- Â Â freshly grnd black pepper
- 1 x 250 gram short pasta, e.g. penne
- 2 Tbsp. butter, diced
- 1 x ripe pawpaw, peeled and sliced
Direcciones
- 1. Grill prosciutto till crisp. Remove and drain on absorbent paper, then crumble and set aside.
- 2. Place cheese in a mixing bowl and mash with a fork. Add in mustard, lemon juice and cream and mix together. Add in onion, prosciutto, parsley and pepper and combine. Taste for seasoning.
- 3. Cook pasta in a large pot of boiling water till al dente. Drain and toss with butter and half of the cheese mix.
- 4. When ready to serve, arrange pawpaw slices on platter and spoon cheese mix into the centre.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 724g | |
| Calories 1482 | |
| Calories from Fat 1141 | 77% |
| Total Fat 129.83g | 162% |
| Saturated Fat 80.48g | 322% |
| Trans Fat 0.0g | |
| Cholesterol 419mg | 140% |
| Sodium 2768mg | 115% |
| Potassium 1252mg | 36% |
| Total Carbs 27.54g | 7% |
| Dietary Fiber 2.8g | 9% |
| Sugars 8.14g | 5% |
| Protein 56.56g | 90% |
