What's for Dinner: Tagliatelle with Prosciutto Crudo

February 1, 2012 12:00 am

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Tagliatelle fresche al prosciutto crudo (Fresh Tagliatelle with Prosciutto Crudo)

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I'm not a big fan of prosciutto, an Italian ham that's been salt-cured and air-dried. So when a friend gave me a package of some he'd made himself, I wasn't sure what to do with the tissue-thin slices of meat. Then I remembered La Cucina Italiana's annual pasta issue, which I swore I'd work my way through when I got it over a year ago.

Of course it included a dish centered around proscuitto, and a pretty darn good one at that. (There were no leftovers.) I started with slices of the ham instead of a chunk, and so I minced the meat instead of chopping it into cubes.

  • Fine sea salt
  • 5 ounces prosciutto
  • 3 tablespoons unsalted
  • butter
  • 1/2 cup thinly sliced shallot (1 to 2 large)
  • 2 tablespoons dry white wine
  • 12 ounces fresh tagliatelle or dried tagliatelle
  • 3/4 cup freshly grated Grana Padano or Parmigiano-Reggiano cheese

Bring a large pot of salted water to boil. Meanwhile, cut fat from prosciutto; finely chop fat. Cut remaining prosciutto into 1/4-inch cubes.

Combine prosciutto fat and butter in a large nonstick skillet. Cook over medium heat, stirring occasionally, for 2 minutes. Add shallot and cook for 1 minute more, then add wine and 1/4 cup boiling water. Cook until liquid has evaporated, about 3 minutes, remove from heat.

Add pasta to the boiling water and cook until al dente (3 minutes for fresh pasta). Reserving 1/4 cup of the pasta cooking liquid, drain and immediately transfer to a large bowl.

Return skillet with prosciutto to medium-low heat. Add cheese and stir to combine. Immediately add contents of skillet and 1 tablespoon of the pasta cooking liquid to pasta; toss to combine. Add more pasta cooking liquid to moisten, if desired. Serve immediately.

Makes 4 servings.

-- La Cucina Italiana, October 2010


First Published 2012-02-11 01:46:26
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