Yield: 48 Servings
Measure | Ingredient |
---|---|
2½ pounds | Cream cheese -- room |
\N \N | Temperature |
2 cups | Parmesan cheese -- finely |
\N \N | Shredded |
10 \N | Egg |
1 cup | Flat-leaf parsley -- finely |
\N \N | Minced |
1 cup | Scallions -- finely minced |
2 tablespoons | Garlic -- pureed |
6 \N | Pasta -- cooked sheets |
24 slices | Prosciutto -- thinly shaved |
1 pounds | Spinach leaves -- blanched |
\N \N | Chicken stock -- unsalted |
COMBINE CHEESE,EGGS,PARSLEY,SCALLIONS AND GARLIC IN A MIXING BOWL COVER AND CHILL FOR 2 HOURS SPREAD 1-½ CUPS CHEESE MIXTURE ONTO A SHEET OF PASTA, SPREADING EVENLY AND LEAVING ½ INCH BORDER ALL AROUND ROLL UP THE PASTA AS FOR A JELLY ROLL WRAP IN A 14x16-INCH PIECE OF DOUBLE THICK CHEESECLOTH TIE EACH END SECURELY WITH STRING REPEAT WITH REMAINING SHEETS OF PASTA AND FILLING FILL A HOTEL PAN ⅔ TO ¾ WITH HOT WATER OR CHICKEN STOCK PLACE OVER A MODERATE FLAME AND BRING TO THE BOIL REDUCE FLAME TO A BARE SHIMMER ADD PASTA ROLLS AND HEAT FOR 10 MINUTES REMOVE FROM PAN AND ALLOW TO COOL FOR 15 MINUTES CUT INTO EQUAL PORTIONS ARRANGE CUT-SIDE UP, ONTO INDIVIDUAL APPETIZER PLATES SERVE WARM OR AT ROOM TEMPERATURE, MOISTENED WITH TOMATO SAUCE AS DESIRED Recipe By : TJ Hill - Appetites Catered From: Date: