77°F
Sponsored by

PALive In The Kitchen: Zuppa Del Giorno

Joe Caputo Author of the "Accidental Chef" and from Zuppa Del Giorno in Scranton joins us today to make a Pasta Frittata with prosciutto and asparagus.
Joe Caputo Author of the "Accidental Chef" and from Zuppa Del Giorno in Scranton joins us today to make a Pasta Frittata with prosciutto and asparagus. 


PASTA FRITTATA
1 Med. Potato, Kosher Salt, 1/2 Med. Onion
3 TBSP Olive Oil, 3 Leeks, 10 Large Eggs
3 OZ Prosciutto, 1/4 C Heavy Cream
1/4 C Parmesan Cheese, Black Pepper
4 OZ Cooked Spaghetti, 1 TBSP Parsley
1 LB Fresh Asparagus Spears


BASIC SALSA FRESCA
3 TBSP Olive Oil, 1/4 C Red Vinegar
1 Clove Minced Garlic
2 1/2 LBS Fresh Tomatoes
1/2 Medium Onion, 2 TBSP Parsley
2 TBSP Basil, Kosher Salt
Freshly Ground Pepper

www.soupsforyou.com

ZUPPA DEL GIORNO ON THE WEB
Page: [[$index + 1]]
comments powered by Disqus

7pm-Eyewitness-News-300x100.jpg

iTeam-Tip.png