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Tagliatelle with Prosciutto and Radicchio
Recipe By : Pasta, Cooking with Style (1994)
Serving Size : 6 Preparation Time :0:15
Categories : 4 Star Pasta
Amount Measure Ingredient -- Preparation Method
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1 pound fettucine -- or tagliatelle
6 1/2 ounces prosciutto -- or turkey bacon
1 tablespoon canola oil -- butter flavored
1 tablespoon virgin olive oil
6 tablespoons basil leaves -- shredded
1 large radicchio -- head, shredded
salt and pepper -- to taste
3 tablespoons 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 #1: 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 #2: 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]
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Serving Ideas : mixed salad
NOTES : San Diego, Thunder Bay Press 1994. Jane Hann (Author, Australian)
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