Ingredients
1 tbsp. unsalted butter
6 slices prosciutto
1/3 c. white wine
1/2 c. heavy cream
Black pepper
1/3 c. grated Parmesan cheese
Method
Sources
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RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cut prosciutto into tiny pcs and saute/fry it in butter for 1-2 min; add in cream and simmer; add in wine and pepper; simmer to right consistency. Pour over pasta. Add in Parmesan and toss. Yield almost 1 c. or possibly sufficient for 8 ounces fettucini. This was a big hit over tortellini at the party celebrating Kendall's Baptism.