24566 pappardelle with cabbage prosciutto and sage Recipes

pappardelle or some other wide pasta, olive oil, onion, sliced, kosher salt and black pepper, head savoy cabbage -- quartered, cored, and sliced (8 cups), low-sodium chicken broth, sliced prosciutto , cut into strips, unsalted butter, chopped fresh sage

rustic baguette, prosciutto , 1 per slice bread, fairly good quality fresh mozzarella ball (ovolini), fresh sage leaf, butter, salt and pepper

pappardelle or fettuccine pasta, butter, divided, cubes butternut squash (from 1-lb squash), fresh shiitake mushrooms, stemmed, caps sliced, chopped fresh sage, baby spinach, grated parmesan cheese, divided

pappardelle pasta or 8 oz wide egg noodles, bacon, boneless pork chops, cut into 3/4 inch cubes, chopped garlic, escarole, cored and chopped (10 cups loosely packed), chicken broth, salt, ground black pepper

prosciutto slices, persimmons, halved , each half sliced crosswise, extra-virgin olive oil

prosciutto (about 8 oz), fresh pomegranate seeds, fuyu persimmon, peeled, pitted , cut into 1/4-inch-thick slices, baby arugula, pistachios, toasted, extra-virgin olive oil, pomegranate vinegar

prosciutto, thin,coarsely chopped, garlic, pressed, chopped fresh rosemary or 1/2 tsp dried rosemary, fresh green beans, ends snipped, water , plus, water, fresh rosemary (to garnish ) (optional), salt & pepper

prosciutto (1 slice), egg, red capsicums, diced, red onions, diced (optional), cracked pepper

russet potatoes, peeled and cut into 1-inch pieces, garlic, peeled, butter (1/2 stick), prosciutto, thinly sliced and finely chopped, fresh sage, minced, chicken broth, room temperature, fresh parmesan cheese, grated

boneless skinless chicken breast halves, sage leaves, prosciutto, olive oil, dry sherry

boneless breast from a 10-lb turkey (about 6 lb), kosher salt and ground szechuan peppercorns, chopped fresh sage leaves, chopped fresh parsley leaves, very thin slices prosciutto, roasted root vegetables, red onions, peeled and quartered (or 16 cipollini, if available, peeled and left whole), carrots, peeled and cut in half lengthwise, turnips, peeled and cut into sixths, parsnips, peeled and cut in half lengthwise, olive oil, apple cider vinegar

prosciutto, butter, brown onion (mediums finely chopped ), garlic cloves (minced ), mustard (wholegrain), sage leaves (fresh chopped ), breadcrumbs (fresh white recommended ), eggs (lightly beaten ), salt and pepper

pappardelle pasta, uncooked, cold water, divided, fresh lemon juice (about 2 lemons), baby artichokes (about 2 lb), extra virgin olive oil, divided, asparagus, trimmed and cut diagonally into (1-inch), fresh flat-leaf parsley, chopped, lemon rind, grated (or more to taste), fresh thyme, chopped, salt, black pepper, parmigiano-reggiano cheese, grated

pappardelle pasta, dried porcini mushrooms, boiling water, extra virgin olive oil, pancetta, thinly sliced and finely chopped, celery ribs, finely chopped, carrot, very finely chopped, onion, finely chopped, fresh thyme sprigs, ground beef, ground turkey, salt & freshly ground black pepper, dry red wine, tomato puree, unsalted butter, parmesan cheese, freshly grated, plus more for serving

pappardelle, ricotta, spinach, chives, parsley, dill, romano cheese, olive oil, salt and pepper

prosciutto, soft fresh goat cheese (such as montrachet), room temperature, cream cheese, room temperature, chopped green onions, haricots verts or slender green beans, trimmed, cut crosswise in half, olive oil, champagne vinegar or white wine vinegar, chopped shallots

prosciutto, fresh basil leaves, extra-large shrimp, peeled, deveined, red wine vinegar, dijon mustard, chopped garlic, olive oil