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I am here to say THANK YOU! Your software is great!!!|
When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.
Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!
Debi Self Read more...
White Sauce for Rigatoni
DVO Recipe Center
4 hots italian sausages (Hots meaning approximately 6-inch links of Italian sausage...the sausage that comes in casing.)
1 stick sweet butter (no salt)
2 small cans button mushrooms
1/2 cup grated parmesan cheese
2 cups heavy cream
1/4 pound prosciutto,* shredded thin
1 tablespoon parsley and a pinch of basil
3 cloves garlic, chopped
* Proscuitti is a very flavorful Italian ham that is dry cured (not smoked), air-dried, and often coated with black pepper.
Remove casing from sausage and saute in a large skillet, crumbling while cooking. When sausage is done, add mushrooms and saute lightly with the sausage.
Add butter and chopped garlic. When the butter has melted, add heavy cream, 1-tablespoon parsley and pinch of basil.
Once the cream is heated (starts to simmer), add grated cheese. Stir often; cook until mixture gets thick.
Add shredded Proscuitti 5 minutes before your are ready to serve. Heat Proscuitti slightly with the mix of pasta.
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