Prosciutto Ragu with Dischi Volanti Recipe from Emilia-Romagna.
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Servings
4
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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.
Description
Prosciutto Ragu with Dischi Volanti Recipe from Emilia-Romagna features finely diced prosciutto sautéed with shallots in butter to build a savory base. Tomato passata is added and simmered gently, with milk incorporated gradually to balance acidity and enrich texture. The remainder of the prosciutto is added toward the end to preserve some of its fresh flavor and texture. Black pepper seasons the sauce.
The sauce is served with dischi volanti pasta, a short shape also known as messicani, cooked al dente. Reserved pasta water is used to adjust the sauce consistency before tossing it with the pasta. Grated Parmigiano Reggiano finishes the dish providing a salty, umami contrast.
This ragu highlights the delicate flavor of cured prosciutto layered through slow cooking and dairy enrichment, offering a nuanced sauce paired with a pasta that holds the sauce well. Traditionally served with tagliatelle but dischi volanti works equally well.
Ingredients
- 400 g dischi volanti pasta (14oz) also called messicani or other short pasta
- 300 g prosciutto 10-11oz) diced, crudo
- 2 shallot peeled and finely chopped
- 20 g butter (1oz)
- ⅓ cup milk
- 400 g tomato passata (14oz) or polpa (which is thicker)
- salt for pasta
- black pepper to taste, freshly ground
- 60 g parmigiano reggiano (2oz) to serve
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
- Adding prosciutto in two stages balances cooked depth and fresh flavor in the ragu.
- Dischi volanti pasta may be substituted with tagliatelle or similar short pasta.
- Use reserved pasta water to adjust sauce thickness as needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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