Tagliolini with Prosciutto

Name: Tagliolini with Prosciutto (Tagliolini alla Romagnola)
Total time: 20 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 6 tablespoons butter; 4 ounces prosciutto, sliced ⅛-inch thick and cut into ¼-inch strips about 1-inch long; ½ cup Parmigiano-Reggiano, freshly grated; 2 tablespoons salt; Tagliolini made with 3 eggs and 2 ¼ cups flour

Tagliolini alla Romagnola

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
20 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

This is a classic example of how simple good Italian food can be. Handmade egg noodles, good quality prosciutto, Parmigiano-Reggiano and butter is all that is necessary to make a great dish. The only possible improvement would be the addition of fresh early peas when they are in season.

Ingredients

6 tablespoons butter
4 ounces prosciutto, sliced ⅛-inch thick and cut into ¼-inch strips about 1-inch long

Europe
Italy
Main course
Pasta
Mediterranean

Method

Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
Put the butter in a 10-inch skillet and place over medium high heat. Add the prosciutto

Ingredients

Method

Photos