Pasta, Portobella, And Prosciutto
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Adapted from Chez Panisse by Alice Walters.
Ingredients:
- 1/2 to 3/4 lb portobella mushrooms, sliced
- 1/4 cup extra-virgin olive oil
- 1 cooking onion, diced
- Ravidà Sea Salt
- Freshly ground pepper
- 3 cloves garlic, chopped
- 1/2 lb sugar snap peas, strung, cut in half lengthwise
- 1/2 to 3/4 cup chicken stock
- 8 oz fettuccine
- 6 slices Parma Prosciutto, cut into small strips
- 1/4 cup fresh Italian parsley, chopped
- Parmigiano-Reggiano cheese, grated
Directions:
Sauté the mushrooms in hot olive oil. Add the onion, and season with
salt and pepper. Lower the heat, and add the garlic and peas. Cook another
minute, then add the chicken stock.
Cook the pasta, and add to the mushrooms. Toss together the fettuccine, prosciutto,
and the parsley. Serve garnished with Parmigiano-Reggiano cheese and additional
pepper.
Makes 4 servings
Per serving: 467 calories (35% calories from fat); 18g total fat; 3g saturated
fat; 13mg cholesterol; 892mg sodium; 54g total carbohydrates; 20g protein
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