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| MANGIA BENE PASTA |
| 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. |
| (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. |
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| 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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