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Fettuccine Gorgonzola Alfredo tossed with asparagus, leeks and prosciutto
PORK FOODSERVICE20Ingredients
55Minutes
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Ingredients
US|METRIC
30 SERVINGS
- 2 oz. leeks (julienned)
- 1 oz. butter (whole)
- 1 1/2 tsp. garlic (chopped)
- 4 floz white wine
- 1/4 tsp. black pepper
- 1/4 tsp. thyme (fresh chopped)
- 2 cups heavy cream
- 6 floz chicken stock (seasoned)
- 2 oz. Parmesan cheese (imported)
- 8 oz. gorgonzola
- 2 lb. fettucine
- 2 oz. olive oil
- 15 oz. prosciutto
- 2 Tbsp. garlic (chopped)
- 4 oz. butter (whole)
- 2 floz extra-virgin olive oil
- 40 pieces asparagus (cooked, chilled, halved)
- salt
- black pepper
- 3 floz Gorgonzola cheese sauce
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Directions
- 1. Place butter and leeks into heavy bottom sauce pan
- 2. Cook gently until leeks begin to caramelize (about 5 minutes)
- 3. Add garlic and cook another couple of minutes
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