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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PrintTagliatelle 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
Ingredients
- 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
Instructions
- 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.
- Serve.
Notes
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.
Nutrition
- 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.
I’m squeamish.
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.
I think I’ve mentioned before, I can’t look something in the eye and then eat it. I just can’t. I’ll eat like you do, but don’t expect me to clean my food first and if I had to hunt it, I would be a vegetarian by necessity. I’d have been yelling ‘Run, Bambi, Run!!’ too!
Leeks here are ridiculously expensive. So is prosciutto. So has everything gotten this past several weeks. My grocery bill has doubled. I’m buying only what I absolutely need and buying from the local farmers markets as much as I can, but they’ll be done soon because of the weather. I’m looking into co-ops now, but they can’t really deliver veggies in the winter either and the cost in the grocery…Oh well. I hope this next year my garden does better.
The same here…. maybe not as bad. But it was NOT a good year for my garden to be such an abysmal failure.
I decided, a few years ago, to expand into more French cooking and I bought a rabbit – cut up, packaged rabbit. When we lived in Andorra one bought rabbits whole with a choice of fur or not.
Anyway. I’m ready to cook the rabbit and, at the bottom of the package was the head. I was not happy. I wondered what I was expected to do with the head!
A French friend explained that it was the law to include rabbit heads. Apparently, during the War, a lot of cats went missing…. By including the head it was proven that the meat was, in fact, rabbit.
That was the only time I bought rabbit.
Yea run for your life Bambi’s!!
I hate hearing the shots!
The ‘reply’ is definitely not working for me. I’ve never had rabbit and won’t eat it. More because we’ve had rabbits as house pets. I can’t. And for the record, they should change that law. I wouldn’t have been able to finish. The rabbit would have been tossed in the garbage and we’d have had a salad that night for dinner. 😉
They used to have whole, unskinned rabbits hanging in the meat dept. in Andorra. That was a big culture shock. My neighbor offered me a chicken once… she had 2 lives ones under her arms at the moment. I passed….