Garganelli Pasta with Prosciutto di Parma
This garganelli pasta with prosciutto di parma will have your crew saying "Voglio di più!"-- or "I want more!" in Italian! Our friends at Parma Crown, which provided this recipe, tell us prosciutto di parma can only be produced from the hind legs of specially selected heritage breed pigs, raised in 11 regions of Italy, and approved by the Consorzio!
- 10 1/2 ounces fresh garganelli pasta
- 7 ounces Prosciutto di Parma
- 3 1/2 ounces white onion
- 3 1/2 tablespoons unsalted butter
- 3 egg yolks
- 1/2 cup vegetable stock
- 1/2 cup heavy cream
- Salt to taste
- 1/2 teaspoon chopped fresh sage
- 1 tablespoon Parmigiano-Reggiano cheese grated
- 4 sprigs fresh sage
- 1/4 cup julienne strips fresh sage
- 4 slices Prosciutto di Parma
- Mince the Prosciutto di Parma and onion on a cutting board, until they’re mixed thoroughly. Add the Prosciutto and onion mixture into a pan with the butter and cook slowly without browning.
- In a double boiler prepare sauce by combining the egg yolks, stock, cream and chopped sage by stirring continuously until it is thick and temperature 145 to 150 degrees F. If it overcooks and lumps are formed, this can be corrected with the help of an immersion blender. Add the grated Parmigiano-Reggiano cheese.
- Boil the garganelli pasta salted water, drain and then toss in a saute pan with the Prosciutto and onion mixture, and the sauce.
- Portion pasta dish into 4 bowls. Garnish with whole sage leaves, sage cut into julienne strips and a slice of Prosciutto di Parma rolled into a rose shape.
This recipe was provided courtesy of Parma Crown.
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