Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Fettuccine with Prosciutto and Rocket (Fettuccine con Prosciutto e Rucola)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
225g/8oz rocket 125ml/4fl oz extra-virgin olive oil 1 medium onion, finely chopped
115g/4oz prosciutto crudo, sliced 5mm/1/4 in thick then cut into matchstick strips 2 cloves garlic, finely chopped 4 tablespoons dry white wine
salt and freshly ground black pepper 450g/1 lb fresh fettuccine grated Parmesan cheese, to serve (optional)



1 Trim the stalk ends of the rocket and wash the leaves well. Dry in a salad spinner or wrap in a clean cloth.
2 Heat the oil in a large frying pan. Add the onion and cook gently for about 10 minutes, until transparent. Add the prosciutto and garlic and cook, stirring, for 1-2 minutes until the prosciutto turns pink. Add the wine and season to taste; simmer until most of the wine has evaporated. Add the rocket and cook until just wilted, tossing often.
3 Meanwhile, add the pasta to a large saucepan of lightly salted boiling water and boil, uncovered, until just tender (al dente). Drain and transfer to a warm bowl. Add the rocket mixture and toss well. Serve immediately. Parmesan is not essential, but may be used if desired.

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