For the Love of Italian Cooking is the official cookbook of the Sons of Italy, featuring recipes from OSIA members across the country.
Showcasing dishes as simple as "Linguine Frutti di Mare" (Linguine with Seafood) and as complex as "Arrancini" (Rice Balls), this cookbook is the place to find those unique recipes that you crave from Italian restaurants or pine for from Grandma's house.
Proceeds from the sale of this publication will be used to fund the cultural, educational and philanthropic programs of the Sons of Italy.
Welcome the beautiful spring weather and use those local finds from the farmer’s market in some new recipes from our favorite cookbook! Each purchase is not only 10% off but also ships for free through April 30!
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Pasta & Asparagus
1 pound fresh asparagus, bias sliced into 1-inch pieces
4 ounces prosciutto, coarsely chopped (about ¾ cup)
½ cup chopped onion
½ cup chopped celery
2 tablespoons butter
1 cup light cream or half & half
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon pepper
½ cup grated Parmesan cheese
8 ounces hot cooked pasta
In a covered saucepan, cook asparagus in a small amount of boiling salted water 8 to 10 minutes or until just tender; drain.
In a large saucepan, cook prosciutto, onion, celery in butter about 5 minutes or until vegetables are tender. Add cream or half & half, nutmeg, salt and pepper. Cook over medium heat about 5 minutes or until slightly thickened, stirring occasionally. Stir in cooked asparagus; heat thoroughly.
Toss asparagus mixture and Parmesan cheese with pasta until coated. Serve immediately.
Bev and Bob Amante
Peninsula Lodge #2145
Grand Lodge of Virginia