{"id":901,"date":"2016-11-11T21:21:05","date_gmt":"2016-11-11T21:21:05","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=901"},"modified":"2016-11-11T21:21:37","modified_gmt":"2016-11-11T21:21:37","slug":"pasta-bugialli%e2%80%99s","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=901","title":{"rendered":"PASTA BUGIALLI\u2019S"},"content":{"rendered":"<ul>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">6 Ounces of Prosciutto de Parma;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">8 Tablespoons of unsalted butter;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 Tablespoon extra virgin olive oil;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 Small yellow onion finely chopped;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">Salt &amp; pepper; <\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 Cup of a dry white wine; <\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 Pound of parpadelle or tagliatelle pasta; and<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">Shredded Parmigiano cheese.<\/span><\/strong><\/li>\n<\/ul>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Cut Prosciutto into small strips, but separate lean strips from fatty strips;<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">Place butter, olive oil &amp; fatty strips of Prosciutto in a skillet over a low heat &amp; when the butter is completely melted &amp; the mixture starts sizzling, add the onion &amp; lightly saut\u00e9 for 5 minutes. Add lean strips of the Prosciutto and saut\u00e9 for an additional 2 minutes.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">Add wine to skillet and let wine evaporate for 2 minutes.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Cook 1 pound of either the pappardelle or tagliatelle pasta in water.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Place pasta on a serving dish and pour sauce over the pasta. Serve immediately with abundant Parmigiano cheese over each serving with black pepper to taste.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Serves 4-6.<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>6 Ounces of Prosciutto de Parma; 8 Tablespoons of unsalted butter; 1 Tablespoon extra virgin olive oil; 1 Small yellow onion finely chopped; Salt &amp; pepper; 1 Cup of a dry white wine; 1 Pound of parpadelle or tagliatelle pasta; &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=901\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[269,63],"class_list":["post-901","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-bugiallis","tag-pasta"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/901","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=901"}],"version-history":[{"count":3,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/901\/revisions"}],"predecessor-version":[{"id":904,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/901\/revisions\/904"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=901"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=901"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=901"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}