Ham Linguine Florentine Recipe - Cooking Index
Ham Linguine Florentine Recipe - Cooking Index
| 1/2 cup | Slivered almonds | |
| 1 1/2 cups | Mushrooms - sliced | |
| 3/4 cup | Chopped onion | |
| 3 tablespoons | Margarine | |
| 3 tablespoons | Oil | |
| 3 tablespoons | Flour | |
| 3/4 teaspoon | Dry thyme | |
| 1 x | Beef broth | |
| 3/4 cup | Milk | |
| 1 1/2 cups | Cooked ham - in strips | |
| 1/2 cup | Snipped parsley | |
| 2 tablespoons | Dijon mustard - (2 to 3) | |
| 6 oz | Cooked linguine - (6 to 8) | |
| 8 oz | Chopped fresh spinach |
In heavy 12" skillet, brown almonds over medium heat for 5 minutes until golden. Stir constantly. Remove from skillet. Reserve. In small skillet cook mushrooms and onions in margarine and oil. When tender, add flour, thyme, broth and milk. Cook until thick. Cook and stir for 1 minute more. Stir in 1/4 cup of almonds, ham, parsley and Dijon mustard. Stir in cooked linguine.
Place 8 ounces of fresh spinach on plates. top with hot linguine. Sprinkle with rest of almonds.
Source:
Mario Batali
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