Prosciutto Ragu with Dischi Volanti Recipe from Emilia-Romagna.
User Reviews
5.0
102 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Servings
4
-
Calories
838 kcal
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Course
Main Course
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Cuisine
Italian
Prosciutto Ragu with Dischi Volanti Recipe from Emilia-Romagna.
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This prosciutto ragu with dischi volanti pasta is a fabulous alternative to Bolognese. It’s faster and easier to make but just as flavourful! With just 3 main ingredients, this is perfect for weeknights.
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Ingredients
- 400 g dischi volanti pasta (14oz) also called messicani or other short pasta
- 300 g Prosciutto crudo (10-11oz) diced
- 2 shallots peeled and finely chopped
- 20 g butter (1oz)
- ⅓ cup milk
- 400 g tomato passata (14oz) or polpa (which is thicker)
- salt for pasta
- freshly ground black pepper. to taste
- 60 g parmigiano reggiano (2oz) to serve
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Instructions
- Cut the prosciutto into small pieces (without removing the fat) Peel and chop the shallots.
- Saute the shallots in a heavy frying pan or skillet in the butter. After a minute add half the prosciutto pieces.
- Cook over a medium heat for about 3-4 minutes,stirring frequently to prevent the ham from burning or sticking.
- Then add the tomato passata and continue cooking on a low heat for about 15 minutes. Every now and then add a little milk until you’ve used it up. Add the rest of the ham and cook for another 5 minutes. Add black pepper as required.
- While the sauce is simmering put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. When the pasta is ready, save a cup of the cooking water and drain.
- Add the pasta to the sauce and mix well. If the sauce seems dry add a little of the pasta cooking water. Serve immediately with grated Parmigiano Reggiano.
Notes
- I served this prosciutto ragu with dischi volanti pasta. Traditionally it's eaten with tagliatelle but other pasta is good too.
- The prosciutto is added to the sauce in two stages so some is well cooked and some still a little fresh. This helps to emphasize the prosciutto flavour!
Nutrition Information
Show Details
Calories
838kcal
(42%)
Carbohydrates
88g
(29%)
Protein
31g
(62%)
Fat
40g
(62%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
6g
Monounsaturated Fat
16g
Trans Fat
0.3g
Cholesterol
73mg
(24%)
Sodium
812mg
(34%)
Potassium
898mg
(26%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
813IU
(16%)
Vitamin C
12mg
(13%)
Calcium
251mg
(25%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 838 kcal
% Daily Value*
| Calories | 838kcal | 42% |
| Carbohydrates | 88g | 29% |
| Protein | 31g | 62% |
| Fat | 40g | 62% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 73mg | 24% |
| Sodium | 812mg | 34% |
| Potassium | 898mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 813IU | 16% |
| Vitamin C | 12mg | 13% |
| Calcium | 251mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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