Tagliolini With Asparagus Prosciutto And Cream

Serving Size : 4
Ingredients

for prepare Tagliolini With Asparagus Prosciutto And Cream

:

Amount	Measure	Ingredient - Preparation Method
1	recipe	basic fresh egg pasta dough - see * note
2	tablespoons	salt
2	bunches	medium asparagus - blanched,
refreshed, and cut 1/2" pieces on a diagonal tagliolini with asparagus prosciutto and cream
1/4	pound	prosciutto - cut 1/8" cubes
2	cups	whipping cream
1		lemon - finely grated ,
zest of tagliolini with asparagus prosciutto and cream
1/4	cup	finely-chopped Italian flat-leaf parsley
1/4	cup	freshly-grated parmesan cheese

* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection. Bring 6 quarts water to a boil and add 2 tablespoons salt. In a 12- to 14-inch sautй pan place the asparagus, prosciutto, cream and lemon zest. Bring to a low boil. Reduce the heat and simmer 4 minutes. Set aside. Roll out the Basic Fresh Egg Pasta dough into sheets, put through a pasta cutter set at a narrow setting, between 1/8- and l/4-inch. Drop tagliolini into boiling salted water and cook 30 seconds to 1 minute until al dente. Drain in colander over sink. Add hot pasta to sautй pan and cook over moderate heat 1 minute until the cream has been absorbed into pasta, leaving a 1/4-inch still wet at the bottom of the pan. Add the parsley and Parmesan cheese. Season to taste with salt and pepper. Divide evenly into four warm pasta bowls. Serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5601)

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