Tagliolini With San Daniele Prosciutto Food
TAGLIOLINI WITH SAN DANIELE PROSCIUTTO
Provided by Fred Plotkin
Categories easy, quick, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set a large pot (at least 6 quarts) of water to boil. Add salt, and let boil again. Cook tagliolini until slightly firm.
- While pasta cooks, prepare sauce. Melt butter over medium heat in a saucepan or skillet big enough to hold the pasta. Add the minced prosciutto. Saute just until the ham gives off some fragrance. Add cream and poppy seeds, if you are using them. Stir well, then add cheese and stir well. Remove from heat.
- When pasta is cooked, drain thoroughly (do not rinse) and then add to saucepan. Return pan to heat, and quickly toss noodles and sauce until well combined.
- Serve on warm plates. Using tongs or a pasta fork, fill a teacup or bowl (6-ounce size) with pasta and then carefully turn it onto the middle of each plate so that a nest of pasta is formed. Cover each nest with a layer of prosciutto slices and then toss a few poppy seeds around the perimeter.
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- Cut the thick prosciutto slice into small cubes or juliennes. Dry toast the poppy seeds in a small frying pan until they are fragrant (2-3 minutes). Don’t let them burn.
- Bring a large pot of water to a boil for the pasta. Add salt once it starts to boil and bring to the boil again.
- Heat butter in a deep frying pan or skillet. Add the cut pieces of prosciutto and let it saute for 1-2 minutes, until it changes colour. Add the cream, stir and add some of the toasted poppy seeds. Let the cream reduce slightly and then remove from the heat. Add black pepper and salt to taste.
- Cook the tagliolini until al dente according to the instructions on the packet. If fresh or homemade the pasta will cook very quickly.
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