“From Ricardo.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut pomegranates in half. Extract the juice of one pomegranate and keep the seeds from the other one. The seeds of the pomegranate are edible.
  2. In a saucepan, brown the shallots in 2 tablespoon of butter and 1 tablespoon olive oil. Deglaze with the wine, the juice of pomegranate and the chicken stock. Reduce a few minutes. Add seeds of pomegranate and cook about 3 minutes. Add prosciutto and ham. Remove from heat and set aside.
  3. In another saucepan ,cook pasta in salted boiling water until al dente. Drain. Add pasta to the sauce, remaining butter and thyme. Add pepper. Serve warm. Delicious to serve with a dish of chicken.

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