Featured Recipes


Fettuccine con Prosciutto e Piselli
Chocolate Cookie Crumb Ice Cream Torte

YIELD: 4 servings as a first cours, 6 servings as a side dish



2 tablespoons of butter

1 tablespoon of olive oil

2 tablespoons of shallots, finely chopped

5 – 6 ounces of prosciutto or rosemary ham, shredded

1 cup of light or heavy cream

1 cup of freshly grated Parmesan cheese

Salt and freshly ground pepper to taste

Few grindings of fresh nutmeg

8 ounce package of frozen tiny peas, cooked

1 pound of fettuccine







  1. In a large skillet (large enough to hold a pound of pasta), melt the butter and olive oil over medium heat.
  2. Add the shallots, shredded prosciutto.  Sauté for 2 – 3 minutes, until the shallots are soft and translucent.
  3. Add the cream and bring to a gentle boil to thicken it slightly.  Remove the skillet from the heat and reserve.
  4. Meanwhile, cook the fettuccine in 5 – 6 cups of boiling water to which 2 tablespoons of salt has been added just until almost al dente The pasta will continue to cook in the sauce later.
  5. Drain the pasta thoroughly.  Add the fettuccine to the skillet with the sauce.
  6. Place the skillet over medium heat and stir gently but thoroughly to coat the pasta with the sauce.
  7. Add half of the Parmesan cheese and gently toss the fettuccine using two forks.
  8. Season with salt, pepper and nutmeg.  Add the cooked peas.  Again, mix the ingredients gently but thoroughly.  Serve immediately, passing the remaining Parmesan cheese.







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