Broccolini and Prosciutto Fettuccini
This simple dish is the perfect balance of flavors and is an easy crowd pleaser. With crispy prosciutto and bright broccolini, this fresh pasta dish is the perfect dinner.
1 lb Fresh Fettuccini
6 Strips Prosciutto
1 Bunch Broccolini
¼ Cup White Wine
1 Tbs Minced Garlic
2 Tbs Butter
2 Tbs Olive Oil
¼ cup Heavy Cream
1/8 Cup Shaved Parmesan
Salt and Pepper To Taste
2 Cups Canola Oil
Method of Preparation
In the Convection Steam Oven: Combine the broccolini, 1 Tbs of butter, 1 Tbs of olive oil, the juice of one lemon, and salt and pepper. Cook on the Steam setting at 210° for 10-12 minutes, or until bright and tender.
In a small pot, bring the shallots and canola oil to a light boil, and cook until golden brown.
In a large sauté pan, crisp the prosciutto on medium high heat. Remove the prosciutto and deglaze with white wine. Add garlic and butter and heavy cream.
In a large stock pot, bring to a boil salted water. Cook fresh fettuccini for 1-3 minutes, or boxed fettuccini for 9-11 minutes.
Add the pasta directly to the sauté pan, stir to combine, and season with salt and pepper.
Garnish with broccolini, prosciutto, shallots, and parmesan. Serve, eat, and enjoy!