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Recipe for :

Tagliatelle al Prosciutto
 

This is one of the recipes that has been provided by Shirley Cline from San Francisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

Shirley says: "This recipe is the Copyright of Italian Cooking and Living which is a magazine I subscribe to. They publish some wonderful recipes".

Ingredients

2 oz. dried porcini mushrooms
1/2 cup hot water to soak the dried porcini
4 Tblsp. extra-virgin olive oil
10 oz. fresh mushrooms (porcini or cremini), sliced
4 cloves of garlic, whole
4 tsp. Italian parsley, minced
1 tsp. anchovy paste
6 oz. heavy cream
4 oz. prosciutto
1 1/4 cups freshly grated grana padano cheese (Parmigiano-Reggiano)
1 lb. egg tagliatelle
Salt and freshly ground black pepper

Method
  • Put the mushrooms in the hot water and allow to soak for 20 minutes.
  • Meanwhile, heat the olive oil in a 12" skillet and add the cloves of garlic.
  • Remove the reconstituted mushrooms from the water, reserving the liquid. Strain the water through a cheesecloth lined sieve.
  • When the garlic becomes golden, remove the cloves from the pan and add the dried and fresh mushrooms along with 3 teaspoons of the parsley.
  • When the mushrooms have reduced in volume and the liquid has nearly evaporated, lower the flame.
  • Meanwhile, bring 4 quarts of water to a boil and add the tagliatelle and salt, cooking until not quite al dente (about 2 minutes less than for al dente.)
  • Add the anchovy paste and reserved mushroom liquid to the saucepan and let the sauce reduce.
  • Before the liquid is totally evaporated, remove the pan from the heat and add the drained tagliatelle.
  • Then add 2/3 of the heavy cream, the prosciutto, and 1/4 cup of the grana padano.
  • Cook, stirring continuously for 2 minutes.
  • Remove from heat, season with salt and pepper, add the remaining cream, and serve hot, garnished with the remaining parsley and sprinkled with grana padano.

Serves 4

Shirley Cline

 
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