Papa Vino's Baci & Prosciutto and Ara Topouzian - Los Angeles News | FOX 11 LA KTTV

Papa Vino's Baci & Prosciutto and Ara Topouzian

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Get these recipes courtesy of Papa Vino's, one of the many eateries taking place in Troy Restaurant Week now through March 28.

Baci & Prosciutto

Butter Oil ½ oz.
Prosciutto, Julienne ½ oz. (weight)
Caramelized Leeks 1/8 Cup
Peas 1 Tsp
Sauté Spice 1/8 tsp.
Chicken Broth 1 oz.
Heavy Cream 2 oz.
Baci Pasta 6 Pieces
Romano Cheese 1 tsp.

1. Hands, work area, and utensils must be clean and sanitary.
2. Heat a sauté pan over medium heat. Add the butter oil.
3. Add the prosciutto to the pan, and begin to crisp over medium heat.
4. Add the caramelized leeks, peas, and season with sauté spice
5. Place the baci in boiling water for 2 minutes.
6. Add the chicken broth and heavy cream to the pan.
7. Simmer over medium heat. Add the baci to the pan and toss gently with half of the Romano cheese.
8. Place the pasta on a dinner plate and pour the sauce and toppings over the pasta.
9. Sprinkle the rest of the Romano cheese over the pasta.


Garlic Butter #24 Scoop
Shrimp, 16-20 6 Each
Chopped Garlic ½ tsp.
Crushed Red Pepper Pinch
Sauté Spice ¼ tsp.
White Wine 2 oz.
Lobster Stock 2 oz.
Spinach, Fresh 1 Cup

1. Hands, work area, and utensils must be clean and sanitary.
2. Heat the garlic butter in a sauté pan.
3. Add the shrimp, garlic, crushed red pepper, and the sauté spice.
4. Sauté for approximately 1 minute or until the shrimp begin to turn pink.
5. Add the wine to de-glaze the pan. Add the lobster stock and reduce by half or until the sauce becomes creamy in appearance.
6. When the shrimp is fully cooked, remove from the pan and place around the plate with the tails pointing out.
7. Place the spinach leaves in the pan and toss just enough to coat the leaves. Using tongs, place the spinach in the center of the plate.
8. Pour the sauce from the pan on top of the shrimp and around the plate.
9. Serve right away to prevent the butter from “setting up”.
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