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Recipes
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 Fettuccine Gorgonzola Alfredo tossed with asparagus, leeks and prosciuttoYield: 10 Servings 
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| | Ingredients | Weight | Measure | | For the Alfredo Sauce | | | | Leeks, julienned | 2 oz. | | | Whole Butter | 1 oz. | | | Garlic, chopped | | 1/2 Tbsp. | | White wine | | 1/2 cup | | Black Pepper | | 1/4 tsp. | | Fresh thyme | | 1/4 tsp. | | Heavy cream | 16 oz. | | | Seasoned chicken stock | 6 oz. | | | Imported parmesan cheese | | 2 oz. | | Gorgonzola cheese | | 8 oz. | | For the Fettuccini | | | | Dry fettuccine noodles | 2 lbs. | | | Olive oil | 2 ozs. | | | For the Entrée | | | | Prosciutto | 15 ozs. | | | Garlic, chopped | | 2 Tbsps. | | Whole butter | 4 ozs. | | | Olive oil | | 2 Tbsps. | | Asparagus: cooked, chilled, halved | | 40 pieces | | Salt and Pepper | | To taste | | Gorgonzola cheese sauce | 3 ozs. | | | For the Alfredo Sauce | Place butter and leeks into heavy bottom sauce pan. Cook gently until leeks begin to caramelize (about 5 minutes).
Add garlic and cook another couple of minutes.
Add white wine, black pepper and thyme and gently reduce all the way.
Add heavy cream and chicken stock and bring to a hard boil. Boil for a minute. Whisk in cheeses. Turn off fire. Yields 30 ounces. | | For the Fettuccine | Bring a large pot of lightly salted water to a rolling boil. Place fettuccine in pot and cook until desired doneness. Strain fettuccine and immediately place into a large bowl with the oil.
Toss until oil coats all the pasta. Immediately place onto clean large sheet pan allowing pasta to cool. Divide pasta into five-ounce portions and reserve. | | For the Entrée | For each portion, heat a large non-stick fry pan with one-teaspoon oil until smoking point. Lay down 1 ½-ounces prosciutto in flat slices and sizzle-fry on both sides until crispy.
Remove from the pan. Wipe pan clean and immediately add ½-tsp. Garlic, 1 Tbsp. Butter, 8 half pieces of asparagus cooked, chilled, halved asparagus, a pinch of salt and pepper and cook until asparagus is heated and garlic begins to caramelize.
Ladle in three ounces of gorgonzola sauce and one five-ounce portion of cooked fettuccine and cook all ingredients together for a couple of minutes until pasta is hot and sauce is reduced to the right consistency. Turn onto a serving plate. Chop crispy prosciutto into one-inch pieces and place on top of fettuccine.
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