Cream Fusilli with Parma Culatello

Fusilli in cream sauce with Parma culatello and rocket are introduced with soft-boiled egg yolk sprinkled with pepper and flowers. Components Primary course For four individuals 2 shallots 2 tablespoons of olive oil ½ teaspoon of flour 1 litre of vegetable broth 2.5 l of semi-fat cream fleur de sel nutmeg 100 g of Parma Culatello 50 g of rocket 400 g of fusilli salt 2 eggs pepper with flowers Learn how to proceed Preparation: ca. 30 minutes Chop the shallots very finely. Fry them nicely in oil over medium warmth. Sprinkle with flour. Add the broth and let it scale back by half. Add the cream and proceed cooking till the sauce binds and turns creamy. Season the sauce with fleur de sel and finely grated nutmeg. Minimize the culatello into extensive strips and coarsely chop the rocket. Prepare dinner the fusilli al dente in salted water. Drain and drain nicely. Convey the eggs simply lined with water to a boil. Allow them to relaxation lined on the range off for six minutes. Take away the