Dominics Farfalle Alla Karman Recipes

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DOMINIC'S FARFALLE ALLA KARMAN



Dominic's Farfalle Alla Karman image

This recipe combines pasta, prosciutto, tomatoes, wild mushrooms and peas in a creamy Parmesan wine sauce for an elegant, mouth-watering Italian dish. It originated with Chef Dominic Galati of Dominic's on the Hill, in St. Louis' "Little Italy". Don't let the list of ingredients hold you back - if you prep everything before you start, it's fast sailing. Italians might serve this as an appetizer, but I serve it as a one-dish meal.

Provided by ninja

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

12 ounces farfalle pasta (bow tie)
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 (3 ounce) package prosciutto, slices cut cross-wise into 1-inch wide strips
1 large tomatoes, peeled, seeded and chopped
1 cup sliced wild mushroom, stems removed
2/3 cup dry white wine
1/2 cup heavy whipping cream
2 tablespoons butter
1 cup frozen peas
salt and pepper, to taste
1/2 cup freshly shredded parmesan cheese, plus extra for garnish
2 tablespoons finely chopped fresh Italian parsley

Steps:

  • In a large pot of salted boiling water, cook pasta according to package directions; drain well, reserving about 1 cup of the pasta water.
  • While pasta is cooking, heat olive oil over medium-high heat in a large skillet. Add onions and cook, stirring frequently, until onion is golden brown, about 3 minutes. Stir in garlic and continue to cook for 1 minute. Add prosciutto, tomato, mushrooms and peas, and cook another 3 minutes; season with salt and pepper.
  • Add wine and cook until wine reduces slightly, about 2 minutes. Add cream and butter; cook for 2 minutes. Stir in Parmesan and parsley.
  • Taste sauce and adjust seasonings if necessary. As needed, add reserved water from the pasta, a few tablespoons at a time, until sauce reaches desired consistency. Serve immediately, garnished with more freshly shredded Parmesan.

FARFALLE ALLA KARMAN



Farfalle Alla Karman image

Make and share this Farfalle Alla Karman recipe from Food.com.

Provided by Ck2plz

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup wild mushroom, sliced
1 ounce virgin olive oil
2 tablespoons butter
1 small onion, finely chopped
1 large tomatoes, peeled and chopped
2 garlic cloves, crushed
1 ounce prosciutto, cut into strips (match sticks)
2 tablespoons fresh parsley, finely chopped
2/3 cup dry white wine
2/3 cup grated parmesan cheese
1/2 cup 40% cream
1 lb dried farfalle noodles (bowtie)
1/2 cup frozen peas
add salt & freshly ground black pepper

Steps:

  • . In a large pan, heat olive oil and saute the ham, onion, and garlic, stirring for about 3 minutes until onion is soft.
  • 2. Add tomato, muchrooms, and peas. Cook for about 5 minutes. Add wine, and simmer for 3 minutes. Add cream and butter, simmer for another 5 minutes. Then add salt and plenty of black pepper.
  • 3. Cook the Farfalle in a large saucepan in rapidly boiling, salted water for about 10 minutes, or until "al dente". Drain the pasta thoroughly, add to the sauce and toss with cheese and parsley to mix. Taste for seasoning and serve immediately with some extra parmesan cheese on the side.
  • **I use this recipe during Lent and substitute the ham for shrimp (about a half pound) - it is yummy!

Nutrition Facts : Calories 779.1, Fat 32.2, SaturatedFat 14.7, Cholesterol 158.9, Sodium 357.2, Carbohydrate 91, Fiber 5.6, Sugar 5.9, Protein 25.5

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