Tuesday, August 9, 2011
Sunday night I actually took time to make a decent meal as we unpacked the groceries.It was a recipe that I had bookmarked in a copy of Bon Appetit that focused on Italian Food. There was a really nice article on pastas with several recipes I'm planning on working my way through.
I chose to start with Tagliatelle with Prosciutto and Orange. The combination of orange and prosciutto seemed risky but it all worked out deliciously. It was like a delicious Carbonara with a citrus twist. I love when I find a recipe I want to cook again.
I'm copying the recipe here in case I lose it.
Tagliatelle with Prosciutto and Orange
•12 oz. egg tagliatelle or fettuccine (preferably fresh)
•2 Tbsp. (1/4 stick) unsalted butter
•2 oz. thinly sliced prosciutto, torn into 1" pieces
•Zest and juice of 1 orange
•1/2 cup heavy whipping cream
•Freshly ground black pepper
•1/4 cup finely grated Parmesan
•Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.
•Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.
•Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls. Sprinkle remaining orange zest over pasta.