Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Cream cheese; room temperature |
| 2 cups | Parmesan cheese; finely shredded |
| 10 \N | Egg |
| 1 cup | Flat-leaf parsley; finely 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
Posted to MC-Recipe Digest V1 #172 Date: Sun, 28 Jul 1996 19:45:56 -0400 From: TheCookie@...