Tagliolini with Prosciutto di San Daniele

Tagliolini with Prosciutto di San Daniele

Preparation info
  • Serves

    2 to 6

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

Here is an exquisite, crowd-pleasing recipe that looks as good as it tastes. I discovered it in the town of San Daniele, where people dote on their local ham, and serve it all the time.


  • Pinch salt
  • 1 pound/450 g fresh or dried tagliolini


Set a large pot (at least 6 quarts/6 l) of cold water to boil. When it comes to a rolling boil, add the salt and let the pot return to a boil. Add the tagliolini and cook until al dente, according to the package instructions if you are using dried pasta; check periodically for doneness.

While the pasta is cooking, begin warming plates in the oven and prepare the sauce. Melt the butter o