Pasta Rags Emilia-Romagna Style with Prosciutto di Parma
Show: Emeril Live
Episode: International Pork
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- Recipe categories: Meat, Cheese, Beans and Legumes, Peas, Vegetables, Tomato,
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By sloatadr_6250918
Novi, MI
on November 12, 2006
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This recipie was a hit for my dinner party, and it makes alot, so there were even left overs! I just used regular fettuccine (fresh, not dry for best results!, and also cut back on the buter by about half and added about half a cup or so of the pasta cooking water near the end. It turns out great. Be warned though, all the chopping of ingredients can take a while, but it's worth it in the end. My only problem was wrangling all the final ingredients into one bowl (there is alot of food here so I will be investing in a large pasta serving dish. Other than that, this is my new specialty that I make for everyone!
By kflister_4599412
Owatonna, MN
on September 24, 2006
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Delicious! Not as much of a tomato flavor as I expected, but might have been because I used packaged pasta. Delicous fresh taste and would diffently make again. Didn't use as much pasta as called for because I wasn't using fresh sheets. Would only use 8 oz. of packaged pasta next time. Kathy Owatonna