The Pasta Tree
1503 N. Farwell Ave.
Milwaukee, WI 53202
(414) 276-8867

Prosciutto Wrapped Scallops

1 Appetizer Serving

Ingredients:

3 medium scallops
3 thin strips of prosciutto
1 oz spring mix (mixed greens)
Pinch black pepper
1 Tbsp extra virgin olive oil
Drizzle white truffle infused extra virgin olive oil

Directions:

1. Put sauté pan on high heat to warm.
2. On a small plate make a bed of spring salad mix, then set aside.
3. Carefully put 1 tablespoon olive oil in HOT pan.
4. Wrap prosciutto around the edge of each scallop.
4. Add scallops carefully to oil and sear both sides until golden brown.
5. Place scallops on bed of greens.
6. Sprinkle black pepper to taste.
7. Drizzle with truffle infused oil.
8. Serve promptly.


Carbonara Pasta

1 Serving

Ingredients:

5 oz bacon, cut into 1/2 inch pieces
3 oz Spanish onion, cut into 1/2 inch pieces
2 large eggs
4 oz fettuccini pasta
6 oz Alfredo sauce (can use store bought, or make fresh with heavy cream and grated parmesan)
Pinch each of parsley, salt & black pepper

Directions:

1. Cook fettuccini until al dente and set aside.
2. On medium high-high heat, sauté bacon until ALMOST crispy. Do NOT add oil or butter.
3. Add onions and sauté until translucent. Bacon will finish crisping in this time.
4. Add Alfredo sauce and reduce to simmer. (If using homemade Alfredo prepare prior to starting bacon.)
5. Remove from heat and add cooked fettuccini.
6. Add salt and pepper to taste.
7. Add two uncooked eggs and stir thoroughly. Eggs will cook during this process from the heat of the sauce.
8. Place on plate.
9. Sprinkle with parsley to garnish.

Manicotti with Francese Sauce

1 Serving

Ingredients for manicotti and filling:

3 manicotti pasta sheets
2 oz, each ricotta, shredded mozzarella and parmesan cheeses (mix cheeses together)
Pinch each of salt, white pepper & chopped parsley

Ingredients for Francese Sauce:

1/2oz mix of oil and butter
1 cup sliced crimini mushrooms
2 oz Alfredo sauce (store bought or equal parts heavy cream and parmesan)
5oz Meat sauce (Brown equal parts ground veal, pork and beef with one clove sliced garlic, then add prepared tomato sauce and one bay leaf. Cook on medium heat for several minutes. Remove bay leaf.)
1-2oz shredded mozzarella

Directions:

1. Cook and then cool pasta sheets.
2. Place 2 oz. cheese mixture on one end of pasta sheet and roll. Repeat 2 more times and set pasta aside in oval baking dish.
3. Heat sauté pan.
4. Put butter and oil mixture into HOT sauté pan.
5. Sauté mushrooms until caramelized
6. Add Alfredo and meat sauces and cook until hot, stirring occasionally.
7. Pour sauce over manicotti.
8. Top with shredded mozzarella.
9. Bake at 450 degrees until centers are hot and cheese on top is melted (can finish off by broiling if like cheese golden brown)