Bonus Recipe!
Today remains Tuesday, 30 March 2010.
A delicious recipe I recently prepared, from La Cucina Italiana, an excellent magazine.
Penne alla ricotta con asparagi
In large pot of water, boil 1 – 1.5 lbs. asparagus until tender. Reserve water. Cool, and then chop off tips and reserve. Coarsely chop stalks and puree in a blender with 10 oz. of fresh ricotta until smooth.
Boil 1 lb. penne in reserved water. Meanwhile, coarsely chop at least 6 oz. of prosciutto. Transfer penne to colander to drain, again reserving water. Toss penne in large bowl with ricotta mixture, and then blend in ¾ cup Parmigiano-Reggiano. Moisten with cooking water, ¼ cup at a time, until sauce-like. Distribute among bowls, and garnish with asparagus tips and prosciutto.
Serves 4 to 6.
From La Cucina Italiana (April 2010).
A delicious recipe I recently prepared, from La Cucina Italiana, an excellent magazine.
Penne alla ricotta con asparagi
In large pot of water, boil 1 – 1.5 lbs. asparagus until tender. Reserve water. Cool, and then chop off tips and reserve. Coarsely chop stalks and puree in a blender with 10 oz. of fresh ricotta until smooth.
Boil 1 lb. penne in reserved water. Meanwhile, coarsely chop at least 6 oz. of prosciutto. Transfer penne to colander to drain, again reserving water. Toss penne in large bowl with ricotta mixture, and then blend in ¾ cup Parmigiano-Reggiano. Moisten with cooking water, ¼ cup at a time, until sauce-like. Distribute among bowls, and garnish with asparagus tips and prosciutto.
Serves 4 to 6.
From La Cucina Italiana (April 2010).
posted by HH at 10:38 AM
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