member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to       

Recipe Categories:

    Linguine with Prosciutto&Gorgonzola


    Source of Recipe


    whole foods

    List of Ingredients




    1 pound of fresh linguine
    1 TB extra virgin olive oil
    2 shallots, peeled and thinly sliced
    One 1/4 inch-think slice of prosciutto, julienned
    1/2 cup drained, oil-packed, sun-dried tomatoes
    crushed red pepper to taste
    Kosher salt and freshly ground pepper to taste
    3/4 cup chicken stock
    1/4 lb Italian Gorgonzola
    finely chopped flat-lead parsley

    Recipe



    In a large pot of boiling, salted water, cook the linguine about 2 minutes, until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot, cover partially and keep warm.

    Meanwhile, heat the oil in a large skillet. Add the shallots and cook over moderate heat for about a minute. Stir in the prosciutto and sun-dried tomatoes. Season with crushed red pepper, salt and pepper and cook for 5 minutes. Add 1/4cup of the chicken stalk and stir up any brown bits clinging to the bottom of the pan. Pour the sauce over the pasta and toss well.

    Add the remaining 1/2 cup chicken stock and the Gorgonzola to the skillet and stir over moderate heat until creamy. Strain the sauce over the pasta; add the parsley and toss, adding some of the reserved cooking liquid if the pasta seems dry. Serve all at once.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |