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Linguine with asparagus and prosciutto

May 7th 2014 at 6:13 AM

Gradually hot broth, always 1-2 ladles, and pours another only when the previous batch is absorbed into the rice.
Risotto still mix continues until the rice cooked al dente, that is not quite soft but al dente - about 15-20 minutes.

Risotto remove from the fire, thoroughly mix the remaining butter and parmesan, then put the pieces of asparagus to warm it in risotto, and season with freshly ground pepper.
Add salt as needed.
Serve garnished with asparagus tips.
Asparagus season begins and in restaurants, but you also can inspire art chef George Plums from Hotel Horizon in Peck and asparagus specialties.

Linguine with asparagus and prosciutto
160 g asparagus 350 g cooked pasta linguine 80 g Parma ham 120 ml cream 40 g of butter 60 g parmesan cheese salt, white pepper
Parma ham cut into tiny pieces(

Boiled white and green fresh asparagus cut into small rolls with ham and lightly fry in butter. Season with salt and pepper, add cream and simmer gently.
Add the cooked linguine, toss lightly and we immediately pasta on a plate and sprinkle with parmesan crisps. Garnish with arugula lightly and half cherry tomatoes
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