Prosciutto and Parmesan Cream

Oxmoor House
2 cups


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4 cloves garlic, thinly sliced
2 tablespoons butter or margarine, melted
2 tablespoons olive oil
1/4 pound thinly sliced prosciutto, cut into julienne strips
1 1/4 cups whipping cream
1/2 cup freshly grated Parmesan cheese
1/2 cup frozen English peas, thawed
1/2 teaspoon rubbed sage


Cook garlic in butter and oil in a large skillet over medium heat until golden, stirring constantly. Remove and discard garlic, reserving butter mixture. Add prosciutto to skillet; cook over medium heat, stirring constantly, 2 minutes.

Stir in whipping cream. Bring to a boil over medium heat, stirring constantly. Remove from heat; add Parmesan cheese, peas, and sage, stirring until cheese melts. Let cool.

Spoon mixture into jars; cover jars with lids and store in refrigerator. Give each jar as a gift with a package of pasta.

Note: To serve, remove lid from jar. Microwave, uncovered, at HIGH 2 to 3 minutes or until throughly heated, stirring every minute. Serve over hot cooked pasta.

Created date

October 2003