The tagliatelle with prosciutto and lemon are a simple and tasty first course from the Romagna tradition, perfect for a quick but delicious lunch.
I chose to cook this dish using egg tagliatelle by Luciana Mosconi, in particular the Le delicate Frappe variety which indeed has that very beautiful scalloped edge.
This company is from the Marche region and boasts a special double-dough method to prepare its entire range of dried and fresh pasta.
The pasta made with Italian category A eggs after the double dough is rolled with a special adjustable lamination process similar to a home rolling pin.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I opened a recipes channel open to everyone and free on WhatsApp – no notifications and no sound – which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
TAGLIATELLE WITH PROSCIUTTO AND LEMON
If you have time and fresh eggs at home you can try making the pasta by hand and I leave you my tips to make it perfectly!
FRESH PASTA COURSE
TAGLIATELLE WITH PROSCIUTTO AND LEMON
La cucina di ASI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE TAGLIATELLE WITH PROSCIUTTO AND LEMON
- 8.8 oz egg tagliatelle (dry) (for me Luciana Mosconi Le delicate Frappa)
- 5.3 oz prosciutto crudo (finely ground)
- 3.5 tbsp butter
- 2 lemons (zest, grated)
- to taste parsley, chopped
- to taste salt
- to taste pepper
Tools RECIPE TAGLIATELLE WITH PROSCIUTTO AND LEMON
- Casseruola
- Padella
- Scolapasta
- Grattugia
- Bilancia pesa alimenti G3Ferrari G20062
Preparation
For the tagliatelle with prosciutto and lemon Romagna style first of all I put a saucepan of salted water on the heat.
In a large skillet that can later hold the entire amount of dry tagliatelle I add the knob of butter and once it has melted I add the prosciutto crudo finely ground.
I gently brown it so as not to dry out the ground prosciutto or cured ham.
I also add the lemon zest and perhaps a splash of juice to give a more pronounced flavor.
Meanwhile I cook the pasta and when it is al dente I pour it into the skillet with the cured ham and lemon zest.
I toss the pasta and add chopped parsley.I serve immediately, adding a little extra butter on the side for those who want it more indulgent….
Enjoy your meal with tagliatelle with prosciutto and lemon Romagna style!
Annalisa
