Garganelli with Prosciutto and Cream Sauce
Garganelli with Prosciutto and Cream Sauce Garganelli is a special type of pasta from Romagna; it looks like penne with lines and admittedly is time consuming
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ciaoitalia.com.
Cooking tools:
- Pasta machine
- Rolling pin
- Pasta wheel
- Chitarra
- Butter paddle
- Comb
- Pencil
- Wooden dowel
- Saute pan
- Pot
- Stove
- Fork
- Wooden spoon
- Grater
- Measuring cup
- Measuring spoon
- Kitchen towel
Ingredients
- 2 1/4 cups unbleached all purpose flour
- Pinch salt
- 3 large eggs
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1/4 teaspoon ground nutmeg
- 3 To dressdozen garganelli
- 4 tablespoons unsalted butter
- 1/2 pound Prosciutto di Parma or ½ pound chunk boiled ham
- 2 cups heavy cream
- ¼ -teaspoon grated nutmeg
- Grated Parmigiano Reggiano cheese to sprinkle
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