Gallucci's :: Recipes

Penne with Mushroms and Prosciutto
( YIELD: 4 to 6 )

I N G R E D I E N T S

Unsalted Butter 1 tbsp

Flour 1 tbsp

Chicken Broth 1 cup

Salt - Pepper to taste

Milled Balck Pepper one half a teaspoon

Grated Nutmeg one half a teaspoon

Olive Oil 2 tablespoons

Unsalted Butter 3 tablespoons

Sacllions - thinly sliced 1 cup

Parma Prosciutto - thinly sliced then diced 4 ounces

Penne Pasta 1 pound

Parmigiano cheese - grated one half a cup

Minced Parsley leaves 2 tablespoons

Mushrooms thinly sliced 1 pound

1 In a 1 1-2 quart saucepan- melt 1 tbsp butter over low heat. When butter begins to froth- 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 saucepan and set white sauce aside.

2 In a large saute pan- heat olive oil over medium heat until haze forms- then add 2 tbsp butter. Add scallions and cook- stirring constantly- until barely tender- about 1 minute. Stir in prosciutto and cook- stirring- until softened but not brown- about 1 minute. Add mushrooms- turn heat to medium-high and cook- stirring- until mushrroms just begin to exude their juices- about 1 minute. Season with salt and pepper. Pour white 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.

3 Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander- transfer to a bowl containing 1 tbsp softened butter and toss quickly. Mix three quarters 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.

I N G R E D I E N T S
Unsalted Butter	1 tbsp
Flour	1 tbsp
Chicken Broth	1 cup
Salt - Pepper	to taste
Milled Balck Pepper	one half a teaspoon
Grated Nutmeg	one half a teaspoon
Olive Oil	2 tablespoons
Unsalted Butter	3 tablespoons
Sacllions - thinly sliced	1 cup
Parma Prosciutto - thinly sliced then diced	4 ounces
Penne Pasta	1 pound
Parmigiano cheese - grated	one half a cup
Minced Parsley leaves	2 tablespoons
Mushrooms thinly sliced	1 pound

1	In a 1 1-2 quart saucepan- melt 1 tbsp butter over low heat. When butter begins to froth- 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 saucepan and set white sauce aside.
2	In a large saute pan- heat olive oil over medium heat until haze forms- then add 2 tbsp butter. Add scallions and cook- stirring constantly- until barely tender- about 1 minute. Stir in prosciutto and cook- stirring- until softened but not brown- about 1 minute. Add mushrooms- turn heat to medium-high and cook- stirring- until mushrroms just begin to exude their juices- about 1 minute. Season with salt and pepper. Pour white 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.
3	Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander- transfer to a bowl containing 1 tbsp softened butter and toss quickly. Mix three quarters 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.