Caramelized Onion, Proscuitto and Cheese Agnolotti, Roman Style
Serves 1
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Ingredients
1 red pepper
1 yellow pepper
1 Tbsp. butter
½ shallot, finely chopped
2 slices prosciutto, chopped
¼ c. tiny peas, thawed
¼ c. mixed mushrooms, sliced and sautéed
1 plum tomato, diced
¼ c. heavy cream
¼ c. Parmesan
Salt and pepper, to taste
8 Joseph's Agnolotti with Caramelized Onion, Proscuitto and Cheese (#27325)
Method
1. Roast peppers, Place in paper bag to steam for 30 minutes. Remove peppers from the bag and peel off the blackened skin. Cut each pepper into julienne slices.
2. In a heavy saucepan over medium heat, melt the butter and sauté the shallot until translucent. Add the prosciutto, peas, mushrooms and diced tomato. Sauté together until warmed through. Add four slices of each roasted pepper. Add cream. Stirring, season with salt and pepper.
3. Cook until cream is thickened and somewhat reduced.
4. In a pot of boiling salted water, cook Agnolotti for 3 minutes. Drain.
5. Add the pasta to vegetable cream sauce and cook until pasta is coated, 1-2 minutes. Add Parmesan.
6. Serve in bowl with extra Parmesan and black pepper. Garnish with remaining roasted peppers.
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