Fettuccine con prosciutto di Parma e panna

Fettuccine med Parma ham and cream (4 portions)

 

500g fresh fettuccine
4 dl cream
100g Parma ham, cut into thick slices
100g fresh grated parmigiano reggiano
2 egg yolks
New grinded pepper

 

Mix cream, ham, half of the cheese and yolks in a big pan, dress and stir hardly. Warm everything putting the pan in a bigger pot filled of boling water. Cook fettuccine in salted water until they are "al dente", throw away water, add sauce and mix them right . Serve with all the parmesan left on.

Cappone lesso

Boiled Cappoon

 

1 Cappoon or Chicken
salt and pepper
1 celery
1 carrot
1 yellow onion

 

Set cappoon or chicken in a pan, spill over water until it's covered it and start to cook. Stir and add salt and pepper, celery, carrot and onion and wait 1-2 hours or until the bird meat has softened. Let the cappoon or chicken lay in the broth. Serve it warm or cold with a green or red sauce or both of them (check out next recipy).

Salsa verde Emiliana

Emilian green sauce (6-8 portions)

 

350g parsley
4-6 anchovies?
3 spoons of kapris
2 minced garlics
1 spoon of schalottenlök
25g white brödsmulor
3-4 spoons of white vinegar
1 dl olive oil or more if needed

 

Put everything but oil in the mixer and add it later in order to make it smoother . If it's still too dense, you can easily add more oil.

Salsa rossa Emiliana

Emilian red sauce (4 portioner)

 

1 yellow onion thinly minced
1 red capsicum, chopped
2 spoons of olive oil
4 tomatoes, washed and cut into pieces
salt
little chili pepper if you like it

 

Cook onion and capsicum until they are soft but not burned. Add tomatoes, salt and pepper (sauce is supposed be spicy) and stir now and then 30 minutes until the sauce gets dense. Serve it cold.

Panna cotta

Cooked cream (4 portions)

 

3 dl cream
2 spoons icing sugar
ca 8 drops of vanilla essence
1 teaspoon of jelly powder

 

Mix the cream with the essence and the sugar 2-3 minutes. Melt jelly (don't increase the temperature or the cream could harden) in 2 spoons of warm water and mix them right with cream. Set the cream in 4 bowls or serving pot. Let them freeze in the fridge before serving.