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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Straw and Hay Recipe

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This recipe for Straw and Hay is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Kosher salt
3 Tbsp. unsalted butter, divided
4 ozs. Prosciutto, cut crosswise into 1/2 –inch matchsticks
1 large onion, chopped
3 cloves garlic, minced
1 1/2 C. heavy cream
4 ozs. Italian Gorgonzola, crumbled
1 1/2 tsp. ground black pepper
8 ozs. Fettuccini
2 C. frozen peas, defrosted
1/2 C. grated Parmesan cheese, plus extra for serving
1/4 C. fresh julienned basil leaves
Directions:
Directions:
Cook linguini according to package directions, reserving 1 C. of the pasta water. Melt 2 Tbsp. butter in a large skillet over medium heat. Add the prosciutto and cook, separating the slices with tongs, for 5 minutes, until crisp. Remove to a plate and set aside. Add the remaining butter and onion cook for 5 minutes until tender but not browned. Add the cream, Gorgonzola, salt and pepper and bring the sauce to a boil. Lower the heat and simmer for 5 minutes, until thickened. Turn off the heat. Pour the pasta into the pan with the sauce. Add the peas, Parmesan, basil, prosciutto and toss well. If the pasta seems dry, add some of the reserved pasta water. Serve hot with extra Parmesan. Serves 4.

 

 

 

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