Tagliatelle with Prosciutto and Parmesan Tagliatelle with
Veal, Wine and Cream Tagliatelle with Smoked Salmon
Tagliatelle Pasta with Asparagus and Gorgonzola Sauce
From: "Loraine Fox" <[email hidden]> Can anyone
recommend a good home made sauce for a quick and easy pasta
dish, prefereable tagliatelle pasta. The dish will have some
sort of meat in
i.e bacon, chicken.
Thanks a mill.
Tagliatelle with Veal, Wine and Cream
1 1/4 pounds veal scallops -- cut in strips flour -- sifted
(seasoned with salt and pepper) 3 1/2 tablespoons butter 1
onion -- sliced
1/2 cup dry white wine 4 to 5 Tbs. beef or chicken stock
2/3 cup heavy cream salt and pepper 1 1/2 pounds fresh
tagliatelle OR 1 pound dried Parmesan cheese --
fresh grated
Coat pieces of veal with seasoned flour and saute quickly
in melted butter until browned. Remove with a slotted spoon
and set aside. Add onion to the pan and saute gently until
soft and golden, 8 to 10 minutes. Pour in wine and cook
rapidly until the raw wine smell disappears, then add stock
and cream and season with salt and pepper. Reduce again,
and add veal towards the end. Cook tagliatelle in boiling
salted water until al dente. Drain and transfer to a warm
serving dish. Check the sauce for salt and pepper, stir in
about 1 tablespoon Parmesan, pour over the pasta and toss
through. Serve with extra grated Parmesan. Recipe from "The
New Pasta Cookbook"
Tagliatelle with Prosciutto and Parmesan
4 ounces prosciutto 1 pound tagliatelle 6 tablespoons butter
3/2 cup freshly grated Parmesan cheese salt and ground black
pepper a few fresh sage leaves, to garnish
Cut the prosciutto into strips with the same width as the
tagliatelle. Cook the pasta in plenty of boiling salted
water according to the instructions on the package.
Meanwhile, melt the butter gently in a saucepan, stir in the
prosciutto strips and heat through over a very gentle heat,
being careful not to fry. Drain the tagliatelle through a
colander and pile into a warmed serving dish. Sprinkle over
all the Parmesan cheese and pour over the buttery
prosciutto. Season well with black pepper and garnish with
the sage leaves.
Tagliatelle with Smoked Salmon
12 ounces tagliatelle
4/2 cucumber 6 tablespoons butter grated rind of 1 orange 2
tablespoons chopped fresh dill 1 1/4 cups single cream 1
tablespoon orange juice 4 ounces smoked salmon, skinned
salt and ground black pepper
Cook the pasta in plenty of boiling salted water according
to the instructions. Using a sharp knife, cut the cucumber
in half, lengthwise then, using a small spoon, scoop out
the seeds and discard. Turn the cucumber on the flat side
and slice thinly. Melt the butter in a saucepan, add the
orange rind and dill and stir well. Add the cucumber and
cook gently for 2 minutes, stirring occasionally. Add the
cream and orange juice, and season to taste. Then simmer
for 1 minute. Meanwhile, cut the salmon into thin strips.
Stir into the sauce and heat through. Drain the pasta
thoroughly and toss in the sauce until well coated. Serve
immediately. Serves 4.
Tagliatelle Pasta with Asparagus and Gorgonzola Sauce
Tagliatelle Agli Asparagi E Gorgonzola 4 main-course or 6
first-course servings Prep: 15 min; cook: 10 min
This recipe is a flavor powerhouse made with minimum effort.
Cooking asparagus in the pasta pot saves one major step. The
Gorgonzola would provide plenty of flavor if tossed in
uncooked, but tossing it with the pasta and asparagus
mellows its pungency and contributes to a subtle, balanced
blend of flavors.
1 package (8 ounces) tagliatelle pasta, or (1/2 package (16-
ounce size) fettuccine can be substituted) 1 pound
asparagus, cut into 1-inch pieces 2 tablespoons olive oil 4
medium green onions, sliced (1/4 cup)
5/4 cup chopped fresh parsley 1 clove garlic, finely chopped
1 cup crumbled Gorgonzola cheese (4 ounces)
6/2 teaspoon freshly cracked pepper
Cook and drain pasta as directed on package - except add
asparagus 5 minutes before pasta is done. While pasta is
cooking, heat oil in 12-inch skillet over medium-high heat.
Cook onions, parsley and garlic in oil about 5 minutes,
stirring occasionally, until onions are tender. Reduce heat
to medium. Add pasta, asparagus and cheese to mixture in
skillet. Cook about 3 minutes, tossing gently, until cheese
is melted and pasta is evenly coated. Sprinkle with pepper.
As always Linda in Tennessee
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