Fettuccine Allalfredo Con Prosciutto Di Parma Recipes

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CRESPELLE CON PROSCIUTTO COTTO E FONTINA



Crespelle con Prosciutto Cotto e Fontina image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 9

1 egg
3/4 cup milk
1/4 cup flour
1 tablespoon butter, plus 1 tablespoon
6 thin slices roasted ham
6 thin slices fontina
3 fresh sage leaves
1 cup heavy cream
1/2 cup grated Parmesan

Steps:

  • Preheat oven to 350 degrees F.
  • In a bowl, beat the egg with 1 tablespoon of the milk. Add the flour and mix until smooth. Incorporate the rest of the milk little by little. Strain the mixture through a fine mesh sieve to remove lumps. Melt 1 tablespoon of the butter in an 8-inch nonstick skillet over medium-low heat. Let the butter cool and add to the batter. Heat the same pan again and ladle enough batter in pan to coat the bottom. When the edge of the crepe begins to color, turn it over and cook the other side for a few seconds. Repeat process until all of the batter is gone.
  • Lay out crepes on a countertop, place 1 slice of ham and fontina on top and fold in half to form a half-moon and again to form a triangle. Repeat with remaining crepes, ham, and fontina.
  • In a small saute pan, brown remaining 1 tablespoon butter with the sage. Pour into a baking dish. Arrange crepes around dish so they don't overlap. Pour the cream over the crepes, sprinkle the finely grated Parmesan cheese and bake in oven until the top is golden brown.
  • Serve while hot.

FETTUCCINE ALFREDO CON PROSCIUTTO



Fettuccine Alfredo Con Prosciutto image

Rich and decadent. You'll never want for a better alfredo sauce. (in my humble opinion).The variations on this sauce are tremendous, see following directions. My Italian brother-in-law even highly recommends!

Provided by Billy Starr

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 ounces prosciutto di Parma
1/4 cup butter
2 large shallots
3/4 cup heavy cream
1/2 cup parmigiano-reggiano cheese
1/2 cup pecorino romano cheese
12 ounces fettuccine (even better Spinach Fettucine)
salt and pepper (To taste. Using white pepper will slightly alter the taste from Black and you won't have black dots )
parsley (to garnish)

Steps:

  • The cheese selected here are of the best quality. It's your main ingredient of the sauce, try not to cheat. Parmesean/Romano cheese in a can does not melt at all, because of additives. Highly not recommended.
  • Boil water for pasta, cooking until al-dente.
  • Slice prosciutto into squares.
  • Fine Dice Shallots.
  • Grate Cheeses.
  • Melt butter in a generous sized cooking pan (pan with sides) on low heat. Add shallots and cook till tender/translucent. Add salt and pepper to taste (remember there's alot of salt in these cheeses.) Add heavy cream, stirring constantly until the cream almost boils. Remove from heat. Add drained pasta into pan with cheeses. Stir until you've found decadence in a pan!
  • Soon as I can I'll post a picture, but with green pasta, use a white or cream colored serving dish and garnish with parsley and a few ribbons of parmasean cheese! Bon appetito! (cooking time depends really on your pasta choice).
  • Variations:.
  • For example, skip proscuitto and cook shrimp in sauce before adding pasta and cheese. OMG! Add cooked diced chicken breast. Try pancetta or bacon instead of prosciutto. Use with tortellini? Add Mozarella cheese on top of individual servings and bake it under a 450* pre-heated oven for 10-15 min until mozarella is melted and just starting to brown.

Nutrition Facts : Calories 632.7, Fat 34.6, SaturatedFat 20.3, Cholesterol 170.7, Sodium 287.4, Carbohydrate 64.2, Fiber 2.8, Sugar 1.7, Protein 17.2

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