Sour Cream and SalsaRight on, Kili. Salsa has become so popular in the US, it has recently overtaken ketchup in overall sales. And why not. Is not ketchup really...
Oh Yeah!
I made this a couple days ago, but it's not health food!
* Exported from MasterCook *
Fettuccini Alfredo with Prosciutto and Peas
Categories : Cheese Italian
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra virgin olive oil 1 shallot -- minced 1/2 teaspoon minced garlic 1/2 cup heavy cream salt freshly ground black pepper 2 ounces prosciutto -- julienned 1/2 cup frozen peas -- thawed 1/4 cup parmesan cheese -- grated 1/2 pound fettucine parmesan cheese -- sliced -- for garnish
2 tablespoons extra-virgin olive oil 2 shallots, minced 1 teaspoon minced garlic 1 cup heavy cream Salt and freshly ground pepper 1/4 pound prosciutto, julienned 1 cup frozen peas, thawed 1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish 1 pound fresh fettuccini
Cornish Game HensThey are just baby chicken, with almost exactly the same taste as the barely mature "adult" chicken sold in supermarkets nowadays. The only real difference is size. As far...
Heat olive oil in a large skillet over medium heat. Add shallots and garlic and saute for a couple minutes or until tender. Add cream and cook for 1 to 2 minutes. Season with salt and pepper, to taste. Add prosciutto and peas and toss gently to combine. Sprinkle cheese over top and stir to melt and combine. Cook until heated through. In a large pot of boiling salted water, add fettuccini and cook until al dente, just a couple minutes for fresh pasta. Drain, reserving 1/4 cup pasta water. Add the reserved pasta water and drained fettucini to skillet. Toss to combine pasta with sauce and season with salt and pepper, to taste. Serve, garnished with extra cheese.
