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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 6001_101110_garganelli.jpg
Ingredients Ingredient Checklist 1 pound fresh or dried garganelli or penne rigate 1 1/2 to 2 cups heavy cream 4 tablespoons unsalted butter 1/2 pound thinly sliced proscuitto di Parma, julienned 1 cup loosely packed radicchio Coarse salt 1/2 cup freshly grated Parmigiano-Reggiano cheese
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 6001_101110_garganelli.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
6001_101110_garganelli.jpg
6001_101110_garganelli.jpg
Ingredients
Ingredients
- 1 pound fresh or dried garganelli or penne rigate 1 1/2 to 2 cups heavy cream 4 tablespoons unsalted butter 1/2 pound thinly sliced proscuitto di Parma, julienned 1 cup loosely packed radicchio Coarse salt 1/2 cup freshly grated Parmigiano-Reggiano cheese
Directions
Bring a large pot of salted water to a boil over high heat. Add pasta and cook, until almost al dente, 3 to 4 minutes for fresh pasta, and 10 to 11 minutes for dried. Drain and set aside.
In a large, heavy-bottomed saucepan, add cream and bring to a simmer over medium heat. Add butter and cook until melted. Add prosciutto, radicchio, and cooked pasta to saucepan. Increase heat to high and cook, shaking saucepan to avoid sticking, until pasta is coated; season with salt.
Add cheese; toss to combine. Serve immediately.
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All Reviews for Garganelli con Proscuitto, Radicchio, e Panna
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Garganelli con Proscuitto, Radicchio, e Panna
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
