Text 8607, 68 rader
Skriven 2014-01-09 09:12:12 av Dave Drum (1:261/38)
Ärende: Chile 5086
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Linguine w/Asparagus & Parma Ham
 Categories: Vegetables, Pork, Pasta, Chilies
      Yield: 6 Servings

     20    Green asparagus spears
      8 sl Parma ham, prosciutto or
           - Serrano ham *
      2 cl Garlic; fine chopped
    1/2    Red chile; sliced in rings;
           - or the whole chile
      5 tb Olive oil
     11 oz Linguine or spaghetti
           Salt & pepper

  * Prosciutto (pro-SHOO-toe) is the Italian word for ham,
  used in English to refer to dry-cured ham (prosciutto
  crudo). A regular cured ham-what Americans refer to as
  "ham", in Italian is prosciutto cotto, cooked ham.

  Parma ham is prosciutto produced in the Parma Protected
  Designation of Origin area.

  Serrano ham, or jamón serrano (serrano means sierra or
  mountain) is a dry-cured Spanish ham, similar to prosciutto:
  both are covered with salt and then hung to dry.

  Since prosciutto is cured for 2 years and serrano for just 6
  to 18 months, prosciutto is generally a drier product.

  DIRECTIONS

  Peel the asparagus if necessary, then boil gently in a large
  pot salted water until al dente. DonÆt overcook: The
  asparagus will continue to cook a bit when removed from the
  water and will be heated further in the last step, below.
  Remove and slice diagonally.

  Boil the pasta in salted water, but remove 2 minutes before
  the end of the standard cooking time.

  Place the garlic, chile and olive oil in a frying pan, and
  heat gently over a low flame until the garlic has browned.
  Add the ham and the sliced asparagus, and heat gently.

  Add about 3 tablespoons of the pasta boiling water to the
  oil in the pan, stir in the cooked pasta and season to taste
  with salt and pepper. Serve immediately.

  NOTE & TIP

  Adding the pasta boiling water at step 4 provides a mellow
  saltiness, increasing the flavor and improving the texture
  of the pasta. It is a good idea to add some cooking liquid
  to pasta dishes that do not have much sauce: It prevents the
  dish from being too dry.

  Recipe courtesy of Umami Information Center, UmamiInfo.com.

  Uncle Dirty Dave's Archives

MMMMM

... Whenever you have an efficient government you have a dictatorship - Truman

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)