Best 2 Tagliatelle With Wild Mushrooms Peas And Prosciutto Recipes
Tagliatelle with wild mushrooms, peas, and prosciutto is a delectable and flavorful Italian dish that combines the earthy taste of mushrooms, the sweetness of peas, and the salty savoriness of prosciutto. This hearty and satisfying meal is perfect for a special occasion or a comforting weeknight dinner. The combination of textures and flavors in this dish is sure to please everyone at the table.
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TAGLIATELLE WITH PROSCIUTTO AND BUTTER
Like cacio e pepe, this prosciutto-studded pasta - coated in emulsified butter, starchy pasta cooking water and Parmesan - requires repetition to master, but it's not at all difficult. Adapted from Evan Funke's pasta cookbook, "American Sfoglino," this dish comes together with just a few ingredients, but you'll need to work fast: Add the pasta, pasta water and cheese to the butter and prosciutto quickly, then stir vigorously while gently jostling the pan back and forth with the other hand. Serve immediately, as the pasta can lose its luster within minutes as it soaks up the sauce.
Provided by Alexa Weibel
Categories dinner, for two, lunch, quick, weekday, pastas, main course
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil over high heat.
- In a large skillet, melt the butter over medium-high heat until frothy and golden, about 1 minute. Add half the prosciutto in one flat layer. Cook until crisp, 1 to 2 minutes, then transfer cooked prosciutto to a paper towel-lined plate. Repeat with remaining prosciutto, leaving it in the skillet, and remove skillet from heat.
- Season the boiling water lightly with salt. When the salt dissolves, add the tagliatelle and cook until toothsome and slightly undercooked, 2 to 4 minutes or according to package instructions.
- Just before your pasta is ready, return the skillet to the heat and warm over medium. Do not drain the pasta, but use a slotted pasta fork or tongs and transfer the cooked pasta directly to the skillet. Working quickly, add 1/2 cup Parmigiano-Reggiano and about 1/4 cup of the pasta cooking water and swirl vigorously to emulsify, jostling the pan at the same time, and cook just until sauce is silky, about 1 minute.
- Divide the pasta among shallow bowls, sprinkle with pepper and remaining prosciutto and serve immediately, along with more Parmigiano-Reggiano if desired.
PEACHES WITH BURRATA AND PROSCIUTTO
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 peaches (cut into wedges) with 2 teaspoons white balsamic vinegar and a pinch each of sugar, salt and pepper. Let stand 10 minutes. Spread 1 1/2 cups baby arugula on a platter and top with the peaches. Top with a 4-ounce ball torn burrata and 2 ounces torn prosciutto. Drizzle with olive oil; sprinkle with flaky salt, pepper, torn mint and chopped chives.
Tips:
- Use a variety of wild mushrooms for a more complex flavor. Some good choices include porcini, chanterelle, and shiitake mushrooms.
- If you can't find fresh wild mushrooms, you can use dried mushrooms. Just be sure to soak them in warm water for about 30 minutes before using.
- Don't overcrowd the pan when cooking the mushrooms. This will prevent them from cooking evenly.
- Season the mushrooms liberally with salt and pepper. This will help to bring out their flavor.
- Add the peas and prosciutto to the pan towards the end of cooking. This will prevent them from overcooking.
- Serve the tagliatelle immediately, topped with grated Parmesan cheese.
Conclusion:
This tagliatelle with wild mushrooms, peas, and prosciutto is a delicious and easy-to-make dish that is perfect for a special occasion. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a new and exciting pasta dish to try, give this one a try. You won't be disappointed.
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