|
|
Italian
Asparagus Pilaf
Ingredients:
1
bunch (500 g) asparagus (preferably thin)
1½ cups tomato sauce
2½ cups water
2 large tomatoes, cut into 1/2 inch pieces
2 tablespoons chopped parsley
2 large garlic cloves, pressed or minced
2 tablespoons olive or vegetable oil
1 tablespoon onion, finely chopped
2 cups long grain rice
1 cup prosciutto, torn into 1/2 inch strips
1/2 cup grated Parmesan cheese
Salt and ground black pepper to taste
Makes 6
servings.
Preparation:
- Wash
asparagus, snap off tough ends, cut into 1 inch pieces,
cook about 1 to 2 minutes, drain and set aside.
- In
a large saucepan heat oil over medium heat and add onion.
cook about 1 to 2 minutes.
- Add
rice stir and cook about 1 to 2 minutes.
- Mix
together tomato sauce and water and add to rice. Reduce
heat to low, cover and cook about 15 to 20 minutes.
- Stir
in tomato pieces, garlic, parsley, salt and ground black
pepper to taste. Cover and continue to cook 5 to 7 minutes or until
most
of the liquid has been absorbed.
- Serve immediately with prosciutto strips
and grated Parmesan.
|
|
Did You Know?
|
Prosciutto is the Italian word for
ham. In English, the term prosciutto is almost always used for a
dry-cured ham that is usually sliced thin and served uncooked; this
style is called prosciutto crudo in Italian and is distinguished from
cooked ham, prosciutto cotto.
The
most renowned and expensive legs of prosciutto come from central and
northern Italy, such as those of Parma, Friuli-Venezia Giulia, and San
Daniele.
The process of making prosciutto can take anywhere from nine months to
two years, depending on the size of the ham.
Cooked rice can contain Bacillus cereus spores, which
produce an emetic
toxin when left at 4°C to 60°C. When storing cooked rice for
use the
next day, rapid cooling is advised to reduce the risk of toxin
production.
|
|
