homecook
New member
Ingredients:
1 tbsp unsalted butter
1 tbsp flour
1 cup chicken broth
Salt to taste
1/2 tsp fresh ground black pepper
1/2 tsp freshly grated nutmeg
2 tbsp olive oil
3 tbsp unsalted butter
1 cup scallions, thinly sliced
4 ounces thinly sliced prosciutto, diced
1 lb mushrooms, thinly sliced
1 lb penne pasta
1/2 cup freshly grated Parmigiana cheese
2 tbsp. parsley leaves, minced
Preparation:
In a saucepan, melt 1 tbsp butter over low heat. Add the flour. Mix well with a wire whisk and cook over medium heat, stirring constantly, until lightly golden. Add chicken broth, 1/2 tsp salt, 1/2 tsp pepper and nutmeg. Turn heat to low and cook, whisking constantly, until slightly thickened, about 2 minutes. Cover and set aside.
In a large saute pan, heat olive oil and 2 tbsp butter over medium heat. Add scallions and cook, stirring constantly, until barely tender. Stir in prosciutto and cook until softened but not brown, about 1 minute. Add mushrooms, turn heat to medium-high and cook until mushrooms just begin to release their juices, about 1 minute. Season with salt and pepper. Pour sauce over mushroom mixture and blend well. Turn heat to low and cook, stirring, until mixture is well incorporated, about 2 minutes. Remove from heat.
Cook pasta in boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl with 1 tbsp softened butter and toss quickly. Mix 3/4 of the sauce and Parmigiano cheese with pasta. Spoon remaining sauce over pasta and garnish with minced parsley. serve with additional freshly grated Parmigiano cheese.
1 tbsp unsalted butter
1 tbsp flour
1 cup chicken broth
Salt to taste
1/2 tsp fresh ground black pepper
1/2 tsp freshly grated nutmeg
2 tbsp olive oil
3 tbsp unsalted butter
1 cup scallions, thinly sliced
4 ounces thinly sliced prosciutto, diced
1 lb mushrooms, thinly sliced
1 lb penne pasta
1/2 cup freshly grated Parmigiana cheese
2 tbsp. parsley leaves, minced
Preparation:
In a saucepan, melt 1 tbsp butter over low heat. Add the flour. Mix well with a wire whisk and cook over medium heat, stirring constantly, until lightly golden. Add chicken broth, 1/2 tsp salt, 1/2 tsp pepper and nutmeg. Turn heat to low and cook, whisking constantly, until slightly thickened, about 2 minutes. Cover and set aside.
In a large saute pan, heat olive oil and 2 tbsp butter over medium heat. Add scallions and cook, stirring constantly, until barely tender. Stir in prosciutto and cook until softened but not brown, about 1 minute. Add mushrooms, turn heat to medium-high and cook until mushrooms just begin to release their juices, about 1 minute. Season with salt and pepper. Pour sauce over mushroom mixture and blend well. Turn heat to low and cook, stirring, until mixture is well incorporated, about 2 minutes. Remove from heat.
Cook pasta in boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl with 1 tbsp softened butter and toss quickly. Mix 3/4 of the sauce and Parmigiano cheese with pasta. Spoon remaining sauce over pasta and garnish with minced parsley. serve with additional freshly grated Parmigiano cheese.