New York City Chefs Daily Recipe for 6/27/2001 : Recipe for Pasta, Mushrooms, Peas, Prosciutto, Tomato
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Pasta Alla Schiappa recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
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Chef's Daily Recipe for 6/27/2001 : Recipe for Pasta, Mushrooms, Peas, Prosciutto, Tomato
"Pasta Alla Schiappa"

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"As we graze it grows"

1 pound thin spaghetti
2 ounces dried porcini mushrooms (soaked in water 1/2 hour)
1 tablespoon green olive oil
1 cup onion, chopped
1/2 cup prosciutto, diced
1/2 teaspoon Italian herb seasoning
1 cup fresh or frozen peas
1/2 cup sun dried red tomatoes (marinated in olive oil and garlic) diced
3 cloves of garlic, crushed
Dash of black or cayenne pepper
1/4 cup Parmesan cheese, freshly grated
1/2 cup fresh Italian parsley, chopped

Boil the water to cook the pasta.  Dry the presoaked mushrooms.  In a large frying pan, combine the olive oil, prosciutto, mushrooms, Italian herb seasoning, peas, sun dried tomatoes, garlic, and pepper and sauté for 5 minutes over medium heat, stirring often.  Drain the pasta, and place it in a large pasta bowl.  Add the Parmesan cheese and parsley.  Add the sauce and blend thoroughly, Serve immediately.  Serves 6.
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