Every year after featuring different chefs from across Minnesota, Twin Cities Live picks one dish to be their favorite. We are beyond excited to say that for 2018, Elizabeth’s favorite dish was Fettucine with Peas and Prosciutto from Tonja’s Table! It has been an amazing year being featured on TCL. If you missed a segment, check out our Media page where you can all the clips from 2018!
A huge thank you to Elizabeth and Steve, as well as the Twin Cities Live crew, for everything they did this year! We cannot wait to see what 2019 has in store.
Have a wonderful New Year!
Fettuccine with Peas and Prosciutto
Author: Tonja Engen
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1 tablespoon garlic, minced
- 2 ounces prosciutto, sliced into ribbons
- 1⁄4 cup dry white wine
- 1 1⁄2 cups heavy cream
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon fresh cracked black pepper
- 3⁄4 cup frozen sweet peas
- 1 pound fresh or packaged fettuccine
- 3⁄4 cup grated Parmigiano-Reggiano
- Drizzle of truffle oil (optional)
Instructions
- Set a large pot of water over high heat and bring to a boil.
- Meanwhile, set a large sauté pan over medium-high heat and add the olive oil and the butter. Add the shallot to the pan and sauté until trans- lucent, about 3 minutes. Add the garlic to the pan and sauté for 30 seconds. Place the prosciutto in the pan and sauté for 3 to 5 minutes. Deglaze the pan with wine and cook until it is nearly evapoated, about 30 seconds. Add the cream, salt, and pepper to the pan, and cook 4 to 5 minutes, letting the cream reduce by half. Add the peas.
- When the pot of water is boiling, stir in the pasta. Turn the sauce to low while the pasta cooks. Strain the pasta and place in sauce. Sprinkle with the cheese. Drizzle with truffle oil. Toss the pasta well. Serve immediately.
Caramel Chocolate Chip Bread Pudding
Author: Tonja Engen
Ingredients
- 2 Tbls. butter melted
- 2 croissants, torn into small pieces
- 1 egg
- ¾ cups milk
- 1 Tbls. brown sugar
- 2 Tbls. sugar
- ½ teaspoon vanilla
- pinch of salt
- 3 Tbls. chocolate chips
- 4 soft caramels, chopped
Instructions
- Preheat your oven to 350 degrees F. Spray two 8-ounce ramekins with non-stick spray.
- In a mixing bowl, whisk together the egg, milk, brown sugar, sugar, vanilla, and salt until evenly combined.
- Toss croissant pieces with melted butter and add to the egg mixture along with the caramels.
- Fill the ramekins half way full. Sprinkle one tablespoon of chocolate chips over the crossiant mixture in each ramekin. Divide the remaining bread between each ramekin. Sprinkle with the remaining chocolate chips.
- Place the dishes on a baking sheet, in case the pudding bubbles over. Bake for 30 minutes.
- Carefully remove from the oven. dollop with cool whip or ice cream.
- Serve immediately.
Leave a Reply