Mezzancolli Al Cognac Food
MOSTACCIOLI COGNAC
Make and share this Mostaccioli Cognac recipe from Food.com.
Provided by MARIA MAC
Categories < 30 Mins
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- In a pan with a little olive oil fry bacon. Take bacon out when done and save the bacon grease.
- Saute onions until soft in the bacon grease.
- Add the prosciutto, parsley and cognac. Take pan off the stove and light with a match to flame, this burns the alcohol out of the pan.
- When flame burns out add tobasco sauce, heavy cream, basil, butter and sauce.
- Let simmer while the pasta is cooking.
- When pasta is done, drain and pour cognac sauce over it. Add your favorite cheese on top.
Nutrition Facts : Calories 1028.1, Fat 62.4, SaturatedFat 33.9, Cholesterol 190, Sodium 952, Carbohydrate 106.7, Fiber 15, Sugar 7.1, Protein 16.3
MEZZANCOLLI AL COGNAC
Yield serves 4 to 6
Number Of Ingredients 7
Steps:
- Rinse the prawns and dry them on absorbent paper towels.
- Heat the oil in a very large terra-cotta or enameled cast-iron casserole and, over a lively flame, sauté the prawns, tossing them about in the oil until their shells turn angry red and are beautifully browned, 5 or 6 minutes. Salt them generously, adding the wine and the Cognac, letting the prawns drink in all the bubbling liquids for 2 to 3 minutes, depending on the size of the prawns.
- Remove from the flame and give the prawns a benediction of lemon juice and generous grindings of pepper before presenting them, in their casserole, with jugs of cold white wine.
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