Two comments about this recipe:
First, I refer to the ham I used as Prosciutto because most people are familiar with it and know what it is.
In my local supermarket’s meat counter there are about 10 ‘city’ hams, which are the pink kind commonly used in sandwiches and / or bought as a roast for Christmas dinner.
Next to those are about 25 ‘country’ hams, which are the dark red kind of which Prosciutto is one. They come from Spain (about half), from France and a few from Italy. They are 2 – 3 times as expensive as the city hams but a little goes a long way. They are also used for sandwiches, esp. in Spain.
Usually, for cooking, I use one of the less expensive, local French country hams.
Second, I use leeks often. Here they are as common as onions and not at all expensive. We like them. Use onions or shallots in place of them.
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Tagliatelle with Prosciutto & Mushrooms
This a a quick pasta dinner. The sauce is ready in the time it takes to cook the pasta (less, actually)
- Prep Time: 10
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Pasta
- 3 medium leeks – about 1 1/2″ diameter (3.5cm), trimmed, sliced thinly, inc. light green
- 6oz (180gr) mushrooms, trimmed, sliced
- 4 slices (3.5oz, 100gr) Prosciutto or other dry-cured ham, roughly chopped
- 12 – 15 large sage leaves
- 2 tbs olive oil
- 1/4 cup (2oz, 60ml) chicken broth
- 1/2 cup (2oz – 50gr) freshly grated Parmesan
- 3.5oz (100gr) tagliatelle or spaghetti
- Cook pasta according to package directions.
- Heat oil in a large skillet.
- Add leeks and sauté until starting to get tender, about 5 minutes.
- Add mushrooms, ham and sage leaves and sauté about 10 minutes, until everything is starting to turn golden. Add chicken broth and heat through.
- Pour over hot, cooked pasta, add Parmesan and toss lightly.
Use field mushrooms if you have them, or your favorite. Substitute a medium onion, thinly sliced, for the leeks. Substitute bacon for the Prosciutto – or a different ham.
Substitute 2 tsp rubbed sage for the leaves.
- Serving Size: 1/2 recipe
- Calories: 562
- Sugar: 8.3 g
- Sodium: 1091.1 mg
- Fat: 24.1 g
- Saturated Fat: 6.7 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 5.3 g
- Protein: 27.3 g
- Cholesterol: 50.3 mg
Keywords: pasta, tagliatelle, mushrooms, leeks, ham
For a similar but different dish (it has an egg sauce) try Spaghetti with Bacon & Leeks
I am an omnivore.
I eat almost anything.
However, I prefer not to get too close to whatever it is I’m eating before it’s ready to go in the pan.
Now as bad as my sister who once (as a child) declared that she would no long drink milk that came from cows. They were dirty. She would only drink milk that was delivered by the milkman.
I could not and would not clean a fish or a chicken or whatever.
Why am I telling you this?
I love venison.
A few minutes ago I heard a couple of shots fired just outside the balcony door. I went to look.
There was a hunter, with a gun, walking along the pond. Slightly concealed by the trees were 2 deer running for their lives.
I yelled – run Bambis, run!
I have no idea if anyone / thing heard me but they made it over the crest of the hill before he saw them.
I will happily eat venison…. Just don’t tell me how they died.