Sundried tomato and prosciutto summer tagliatelle

Sundried tomato and prosciutto summer tagliatelle
 
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This recipe was uploaded
by Paderno

 
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Ingredients

Ingredients
Method
 
  • .3-4 glug of Extra virgin olive oil
  • .black ground pepper
  • .6-7 medium slices of Parma ham (or prosciutto)
  • .1 tea spoon of Sambal Olec (or chilies)
  • .2 chopped cloves of Garlic
  • .a handfull of sliced black olives
  • .a handfull of sundried tomato cut into small pieces
  • .a handfull of chopped fresh basil
  • .dehydrated Chicken cube concentrate
  • .tagliatelle pasta
  • .juice of half a lemon
  • .3 shot glass of crème fraîche (15% fat)
Put some the olive oil in a non stick pan over medium heat. When oil is getting warm throw in the garlic finely chopped, the sambal olec and the sundried tomatos. It shouldn't be sizzling at this point. As soon as it starts to sizzle, put in your chopped prosciuto, half of the chopped basil and the black olives.

At this point you probably can boil some water with a pinch of salt and put in your tagliatelle. Also, prepare to dissolve your chiken cubes but only put about 3/4 of the normal water, making it a bit more salty and concentrated.

When the prosciutto turns darker and gets a slightly golden color pour in about half a cup of that chicken stock. Make sure your heat is not too high allowing your chiken stock to simmer for about 5-7 mins. Season with ground black pepper but no salt. The prosciutto and the chiken stock is already salty enough!

Then pour in about 3 shot glasses of cream and reduce your heat to medium-low. Leave it for another 5 minutes then throw in your cooked pasta in the pan along with the other half of basil and juice from half of a lemon. If necessary use some cooking water. Toss together and serve.

Sundried tomato and prosciutto summer tagliatelle

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This recipe was uploaded by Paderno

 
 
This is a quick made fantastic pasta dish. Most of these ingredients can be lying around the fridge at any time so it makes it simple without taking away the quality. Serves 2 people

Method


Put some the olive oil in a non stick pan over medium heat. When oil is getting warm throw in the garlic finely chopped, the sambal olec and the sundried tomatos. It shouldn't be sizzling at this point. As soon as it starts to sizzle, put in your chopped prosciuto, half of the chopped basil and the black olives.

At this point you probably can boil some water with a pinch of salt and put in your tagliatelle. Also, prepare to dissolve your chiken cubes but only put about 3/4 of the normal water, making it a bit more salty and concentrated.

When the prosciutto turns darker and gets a slightly golden color pour in about half a cup of that chicken stock. Make sure your heat is not too high allowing your chiken stock to simmer for about 5-7 mins. Season with ground black pepper but no salt. The prosciutto and the chiken stock is already salty enough!

Then pour in about 3 shot glasses of cream and reduce your heat to medium-low. Leave it for another 5 minutes then throw in your cooked pasta in the pan along with the other half of basil and juice from half of a lemon. If necessary use some cooking water. Toss together and serve.
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