<http://schema.org/recipeInstructions>
" In 4-quart saucepan over high heat, heat 3 quarts water and 1 tablespoon salt to boiling. Add potatoes; heat to boiling. Cook potatoes 5 to 10 minutes until tender. With slotted spoon, remove potatoes to bowl; cover and keep warm. Return water in saucepan to boiling. Add bow ties and cook until tender; drain and return to saucepan. Meanwhile, in nonstick 12-inch skillet over medium-high heat, in hot olive oil, cook mushrooms, garlic, and chopped rosemary until mushrooms are tender and golden. In small bowl, mix chicken broth and cornstarch until smooth. Add chicken-broth mixture and vermouth to mushrooms in skillet. Over high heat, heat to boiling; boil 1 minute. Add bow ties and potatoes; heat through. Spoon bow-tie mixture into large serving bowl; toss with prosciutto. Garnish with rosemary sprigs if you like."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3854/tuscan-bow-ties-905/>