Tagliatelle Paglia e Fino, al Prosciutto

Bresaola Burrata Salad

  • 1 - 3oz package Citterio Prosciutto di Parma or 1 - 4oz package Citterio Fresco sliced domestic Prosciutto
  • 1lb Fresh Pasta
  • 1 small Onion (chopped)
  • 1 pt. Heavy Cream
  • 1 - 2 cloves Garlic (finely chopped)
  • 1 bag frozen Peas
  • Fresh Nutmeg
  • 1/4 stick Butter
  • Extra Virgin Olive Oil
  • 1c. Parmigianno-Reggiano Cheese

In a saucepan, heat extra virgin olive oil and butter.
Add onion. Saute until onions are soft & translucent.
Add garlic & warm but do not burn.
Add peas & saute for 2-3 minutes.
Add heavy cream & 1/2 c. Parmigianno-Reggiano cheese & cook for 2-3 minutes.
Shave nutmeg to desired taste & cook for additional 3 minutes.
In the meantime, boil pasta according to manufacturer instructions. Do not overcook. Al dente is best as it will continue to cook once sauce is added.
Once sauce & pasta are ready, drain pasta well & add to pan with sauce & coat well.
Julienne strips of Prosciutto di Parma and add to pasta & sauce to your liking. Top with remainder of Grated Parmigianno-Reggiano Cheese.

Click here to print this recipe.


Click here to return to the recipes page.