Tagliatelle With Prosciutto & Radicchio Recipe
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Tagliatelle With Prosciutto & Radicchio
1 lb fettucine -- or tagliatelle
6 1/2 oz prosciutto -- or turkey
1 bacon
1 tbsp canola oil -- butter
1 flavored
1 tbsp virgin olive oil
6 tbsp basil leaves -- shredded
1 large radicchio -- head, shredded
1 salt and pepper -- to taste
3 tbsp asiago cheese -- shavings
PASTA POT - cook pasta until al dente. Drain well. Toss with butter
flavored canola. LARGE SKILLET or WOK ~ Fry prosciutto or bacon until
crisp; add a little olive oil, as needed, to prevent sticking.
Option No1: Combine the herb(s), radicchio, cheese, pepper and meat
in a serving bowl and toss. Add hot "buttered" pasta and toss.
Distribute servings to heated bowls. Top with cheese.
Option No2: Push meat aside in the wok or skillet and stir fry
radicchio and herbs for about 3 minutes, until just wilted and the
"cranberry" color darkens ("maroon"). Add the pasta to the wok. Toss.
Salt and pepper to taste. Transfer to a heated serving bowl. Top with
cheese: some shavings, some grated.
VARIATIONS: __Any long stranded pasta. __Harlequin pasta: plain,
beet and spinach. __Equal amounts of linguine and angel hair. Note
the different cooking times on package. __Shorten the pasta: break
length in two. __Equal amounts of fresh basil, or lemon basil and
fresh tarragon. __Good quality turkey bacon instead of prosciutto.
Cut bacon into squarish pieces; then fry. [patH at mcRecipe 30 Au 96]
Recipe By : Pasta, Cooking with Style (1994) |
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