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 eggs from the water and move them beneath chilly water. Combine the pasta with the sauce, culatello and rocket. Accompany every portion of pasta with half an egg. Sprinkle with pepper to the flowers. You may be interested to read the Italian apple cake recipe/ skyr cake with blueberries recipe/ Boiled beef recipe.