Leonetto Cappiello - Pates Baroni 1921
Pates Baroni 1921
Leonetto Cappiello
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Pasta with Spring Vegetables and Prosciutto



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Pasta with Spring Vegetables and Prosciutto
Gourmet Archives

3 garlic cloves, minced
1/2 teaspoon dried red hot pepper flakes
3 tablespoons olive oil
a 35-ounce can plum tomatoes, drained, coarsely chopped (3 cups)
1/4 cup chopped fresh basil
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup chicken broth
1 cup freshly grated Parmesan
8 asparagus stalks, cut into 1-inch pieces (2 cups)
1 bunch broccoli, florets in 1-inch pieces (2 cups)
2 small zucchini, scrubbed, quartered, cut into 1-inch pieces (2 cups)
1 cup petits pois
1 pound dried fettuccine
pound Prosciutto, thin strips
Fresh basil leaves for garnish

In a kettle cook garlic and red pepper flakes in oil over moderately low heat until garlic is softened. Add the tomatoes and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened and the liquid is reduced to a thick purée. Stir in the chopped basil and salt and pepper to taste.

In a saucepan combine butter, cream and broth. Bring mixture to a boil and simmer it, stirring occasionally, until reduced to 1/2  cup. Whisk in the Parmesan, whisking until the mixture is combined well. Keep sauce warm.

In a kettle of boiling salted water cook asparagus 2 minutes. Add broccoli and zucchini and cook 2 minutes. Add peas and cook vegetables 1 minute. Transfer vegetables  with a slotted spoon to the sauce. Toss them gently to coat them with the sauce.

Return cooking liquid in kettle to a boil and in it cook the pasta al dente and drain it well. In the kettle combine the pasta with the vegetable mixture, the Prosciutto, and salt and pepper to taste.

Divide the pasta mixture among six heated plates and garnish with fresh basil leaves.


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