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New York City Chefs Daily Recipe for 10/18/2001 : Recipe for Fettuccine with Ham and Cream
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Fettuccine with Ham and Cream 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.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 10/18/2001 : Recipe for Fettuccine with Ham and Cream
"Fettuccine with Ham and Cream"

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1 x 4 oz. Slice prosciutto crudo or other unsmoked ham
1/4 cup butter
2 shallots, very finely chopped
Salt and freshly ground black pepper
3/4 cup heavy cream
12 oz. Fettuccine
1/2 cup grated Parmesan cheese
Sprig fresh parsley, to garnish

Cut the fat from the ham, and chop both lean and fat parts separately into small squares.  Melt the butter in a medium frying pan, and add the shallots and the squares of ham fat.  Cook until golden.  Add the lean ham, and cook for 2 minutes more. Season with black pepper. Stir in the cream, and keep warm over low heat while the pasta is cooking.  Boil the pasta in a large pan of rapidly boiling salted water.  Drain when al dente. Turn into a warmed serving bowl, and toss with the sauce.  Stir in the cheese and serve at once, garnished with a sprig of parsley.  Serves 4.
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