Tagliolini al prosciutto di San Daniele with poppy seeds
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
833 kcal
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Course
Main Course
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Cuisine
Italian
Tagliolini al prosciutto di San Daniele with poppy seeds
Description
This recipe uses fresh tagliolini pasta cooked al dente and combined with a sauce made by sautéing small pieces of prosciutto di San Daniele in butter, then adding fresh cream and toasted poppy seeds. The sauce is reduced slightly to meld the flavors and seasoned with salt and black pepper. Thin slices of prosciutto are served on top for added texture and flavor.
The prosciutto brings a salty, savory depth that complements the creamy, lightly nutty sauce with the toasted poppy seeds. The pasta cooked just right provides a tender base that absorbs the sauce without becoming heavy.
The dish is elegant and can be served as a main course or a special pasta dish during a meal. Fresh herbs or additional poppy seeds can be sprinkled on top for garnish.
The recipe notes suggest that fettuccine or tagliatelle could substitute tagliolini and that other quality Italian cured hams such as Parma ham may be used instead of San Daniele prosciutto.
Ingredients
- 400 g tagliolini pasta (14oz) I used fresh tagliolini from Giovanni Rana. You can also use fettuccine or tagliatelle
- 150-200 g prosciutto di San Daniele 1 thick slice (5-7oz) or other Italian cured ham
- 4 lices prosciutto di San Daniele or parma ham cut as thin as possible.
- 200 ml fresh cream (7floz)
- 50 g butter (2oz)
- 1 tablespoon poppy seeds
- salt for pasta and to taste
- black pepper to taste
Instructions
- Cut the thick prosciutto slice into small cubes or juliennes. Dry toast the poppy seeds in a small frying pan until they are fragrant (2-3 minutes). Don’t let them burn.
- Bring a large pot of water to a boil for the pasta. Add salt once it starts to boil and bring to the boil again.
- Heat butter in a deep frying pan or skillet. Add the cut pieces of prosciutto and let it saute for 1-2 minutes, until it changes colour. Add the cream, stir and add some of the toasted poppy seeds. Let the cream reduce slightly and then remove from the heat. Add black pepper and salt to taste.
- Cook the tagliolini until al dente according to the instructions on the packet. If fresh or homemade the pasta will cook very quickly.
- Drain the tagliolini and add to the pan with the sauce. Stir everything together well and let it cook for a couple more minutes on a low heat, until the sauce is partially absorbed.
- Plate the pasta and sprinkle some more poppy seeds on top. Arrange a thin slice of prosciutto on top and serve immediately.
Notes
- Other pasta ribbons like fettuccine or tagliatelle can be used in place of tagliolini.
- Prosciutto di San Daniele is preferred, but Parma ham or similar prosciutti crudi are suitable substitutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 833 kcal
% Daily Value*
| Calories | 833kcal | 42% |
| Carbohydrates | 77g | 26% |
| Protein | 21g | 42% |
| Fat | 49g | 75% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 114mg | 38% |
| Sodium | 402mg | 17% |
| Potassium | 380mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1069IU | 21% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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