Tagliatelle alla Giuditta

Name: Tagliatelle alla Giuditta
Yield: Serves 4, as a main course
Ingredients: 4 oz / 110 g piece of raw ham, such as Parma or San Daniele; 4 oz / 110 g piece of raw ham, such as Parma or San Daniele; 4 oz / 110 g piece of raw ham, such as Parma or San Daniele; 6 ripe tomatoes, peeled, deseeded and finely chopped; 1 smallonion or shallot, peeled and finely chopped; 1 smallonion or shallot, peeled and finely chopped; 1½ oz / 40 g butter; 14 oz / 395 g fresh tagliatelle; freshly ground black pepper; 3 oz / 85 g Parmesan cheese, freshly grated

Preparation info

Serves
4
, as a main course

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This recipe was created by Giuditta Fini, and is served at the restaurant Fini in Modena, which belongs to the family.

Ingredients

1 smallonion or shallot, peeled and finely chopped
1½ oz / 40 g butter

Main course
Gluten-free

Method

Gently fry the onion or shallot in the butter in a saucepan until soft. Cut the ham into small dice, and cook it with the onion for a few minutes. Add the tomatoes, and cook gently for about 30 minutes, seasoning to taste with pepper. About 10 minutes before the end of the cooking time, cook the pasta according to the directions on the packet or the method on p. 182, drain it, and stir it into