Episode 1204

Asparagus and Parsley Salad with Shaved Parmesan and Toasted Walnuts

  Photo by Jessica Leibowitz 1/2 cup walnuts 6 medium stalks asparagus 1 ounce Parmigiano-Reggiano 1 tablespoon plus 1 teaspoon fresh lemon juice 1/2 teaspoon kosher salt 3 tablespoons extra virgin olive oil 2 cups packed fresh flat-leaf parsley leaves Preheat the oven to 350°F. Spread out the walnuts on…


Tagliatelle with Passata, Parmesan Cream and Prosciutto

 Serves 4  150 gram (5 ounces) thin sliced prosciutto, cut into strips 200 milliters (3/4 cup) whole milk Salt and pepper to taste 50 grams (1/3 cup) butter 50 grams (1/3 cup)  00 flour or potato starch 100 grams (3 1/2 ounces) finely grated Parmigiano Reggiano 250 grams (10 ounces)…