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Ingredients
- • 1 lb short pasta (tortiglioni, orechiette, fusilli, cavatelli or penne)
- • 2 tablespoons of butter
- • 2 leeks minced
- • 1/4 cup of chicken bouillon
- • 1/4 cup of 35% cream
- • Prosciutto minced
- • Savello cheese or goat cheese freshly grated
Details
Preparation
Step 1
1. Cook the pasta al dente in salted boiling water. 2. Warm up the butter in a casserole and saute the leeks 4-5 minutes. 3. Season lightly, add the bouillon and the cream and reduce 2 minutes. 4. Add the prosciutto, the cooked and drained pasta and mix well. 5. Garnish with the cheese and serve.
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