Tagliatelle al Prosciutto
Tagliatelle (pronounced Ta-glee-a-tel-e) is the classic pasta of the Emilia-Romagna
region of Italy. They are long, flat ribbons, similar in shape to fettuccine, but typically
about one-quarter inch wide. Tagliatelle can be served with a variety of sauces, though
the classic is a meat sauce called ragu alla bolognese. This recipe makes a much
more delicate sauce which compliments the tender strands of pasta.
region of Italy. They are long, flat ribbons, similar in shape to fettuccine, but typically
about one-quarter inch wide. Tagliatelle can be served with a variety of sauces, though
the classic is a meat sauce called ragu alla bolognese. This recipe makes a much
more delicate sauce which compliments the tender strands of pasta.
(Serves 6)
3/4 pound prosciutto, cut into 1/2-inch dice
1 cup whole milk
2 cups chicken broth
1 (28 ounce) can tomatoes, drained and pureed
Black pepper
1 pound fresh basic egg pasta dough
2 -3 tablespoons butter, room temperature
1/2 cup grated Parmesan cheese
Put prosciutto in a medium saucepan over low heat.
Sauté about 5 minutes, until just beginning to crisp.
Heat milk in a small saucepan.
In another saucepan, heat broth and tomato puree.
Season prosciutto with pepper and increase heat to medium-high.
Add the hot milk to the prosciutto.
Cook until all the milk has evaporated, about 10 minutes.
(The sauce will curdle if all of the milk is not cooked out.)
Add the broth-tomato mixture.
Reduce heat to medium-low and simmer for 15 minutes.
Stir the mixture occasionally.
Meanwhile, cook the pasta in salted water.
Drain and transfer to a large serving bowl.
Toss with butter and Parmesan cheese.
Add the prosciutto sauce and toss gently to mix.
Serve with additional Parmesan cheese.
1/2 cup frozen peas, thawed (optional)
Roll out and cut pasta dough into 1/4-inch wide strands. Set aside.
Add the peas to the pasta just to heat them. (optional)
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