TAGLIOLINI AL PROSCIUTTO

TAGLIOLINI AL PROSCIUTTO

This creamy, rich and luxurious pasta dish from Northern Italian cuisine, is amazingly simple to put together.  It combines ribbon pasta and cured prosciutto, with a few pantry staples—for a lovely dinner for two, or a side for four.  Add a small salad and a glass or two of wine—and you have a nice break from all that filling holiday food.  Substitute flat pasta like linguini, or even spaghetti in a pinch, if you can’t find tagliolini.

  • 2-3 oz very thinly sliced prosciutto
  • 1/2 lb dried pasta
  • 1 tblsp each—butter and olive oil
  • ½ cup heavy cream
  • Sea salt and pepper
  • 2-3 tsp poppy seeds

Toast poppy seeds in a small, dry fry pan for about 5 min—shaking pan occasionally.  Cook pasta to al dente—drain and save a little pasta water. In a medium sauté pan, warm the butter and olive oil.  Tear prosciutto into small pieces, reserving 2-3 long thin, slices for garnish.  Quickly sauté the reserved long strips, turning once, then drain on paper towels–cover and reserve.  Add the chopped prosciutto to the butter and olive oil and heat for 2-3 minutes.  Add the cream and simmer and stir to thicken—5 minutes or so.  Add most of the poppy seeds, sea salt and pepper, and the cooked pasta.  Toss vigorously to thoroughly coat pasta—adding a bit of pasta water if it seems too thick.  Turn on to warm serving plate—garnish with strips of prosciutto and remaining poppy seeds.

The Kitchen Hive

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