Italian Prosciutto and Goat Cheese Sauce - 4g Carbohydrate; 1g Dietary Fiber

Prosciutto and Goat Cheese Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
1 onion -- peeled and minced
2 tablespoons cooking oil
2 tablespoons dry white wine
2 tablespoons vegetable stock
6 ounces fresh well-flavored goat cheese -- cubed
1/4 cup prosciutto -- diced
freshly ground black pepper
To serve: cooked pasta to serve 4 people
freshly grated Parmesan cheese -- or Pecorino Romano cheese

Saute onion in oil 2-3 minutes until soft but not brown. Add wine and stock and stir in the cheese. When the cheese has melted completely, stir in prosciutto and black pepper and heat thoroughly. Toss cooked pasta in sauce and serve with freshly ground black pepper and grated goat or Pecorino Romano cheese. Makes 4 servings. Some traditional restaurants in Italy serve a set meal of dishes chosen daily by the chef as he shops in the local market. This sauce, served with thick penne, formed part of a gargantuan seven-course meal in just such a restaurant in the old part of Pescara on the Adriatic coast. Goat cheese was the strongest flavor, so vegetarians could leave out the prosciutto and still have a tasty sauce. It makes an excellent supper dish served with a tomato-and-basil salad.

Per Serving (excluding unknown items): 301 Calories; 23g Fat (70.8% calories from fat); 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 581mg Sodium. Exchanges: 0 Grain(Starch) ; 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 639 0 0 0 0