Franconian-style Prosciutto Tagliatelle

Ingredients

In this Franconian adaptation, the traditional Italian Tagliatelle col prosciutto is transformed by incorporating Franconian white wine and onions. The use of Franconian ingredients adds a unique twist to the dish, infusing it with the flavors and characteristics of Franconian cuisine. Additionally, the dish is garnished with fresh parsley, a common herb used in Franconian cooking, enhancing its visual appeal. We alse have the original recipe for Tagliatelle col prosciutto, so you can check it out.

• 250g (8.8 oz) tagliatelle pasta 250g (8.8 oz) tagliatelle pasta
• 100g (3.5 oz) Italian prosciutto, thinly sliced 100g (3.5 oz) Italian prosciutto, thinly sliced
• 1 large Franconian onion, finely chopped 1 large Franconian onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 1 cup (240ml) Franconian white wine 1 cup (240ml) Franconian white wine
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat: 28g (total), 16g (saturated)
• Carbohydrates: 48g (total), 4g (sugars)
• Protein: 16g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the prosciutto to the skillet and cook for 2-3 minutes, allowing it to release its flavors.
4. 4.
   Pour in the Franconian white wine and let it simmer for a few minutes until it reduces slightly.
5. 5.
   Stir in the heavy cream and nutmeg, and season with salt and pepper to taste. Simmer for another 2-3 minutes.
6. 6.
   Add the cooked tagliatelle to the skillet and toss gently to coat the pasta with the sauce.
7. 7.
   Remove from heat and garnish with fresh parsley.
8. 8.
   Serve hot and enjoy the delightful flavors of Franconian-style Prosciutto Tagliatelle.

Treat your ingredients with care...

• Prosciutto — Make sure to choose a high-quality Italian prosciutto for the best flavor and texture. It should be thinly sliced and not overly salty.
• Franconian white wine — Opt for a dry Franconian white wine, such as Silvaner or Müller-Thurgau, to enhance the flavors of the dish. If unavailable, a dry Riesling can be used as a substitute.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with low-fat milk.
• To add a touch of acidity, squeeze some lemon juice over the dish before serving.
• Experiment with different types of Franconian white wine to discover your favorite flavor profile.
• If you prefer a stronger onion flavor, you can sauté the onions until caramelized before adding the prosciutto.
• Serve the dish with a side of fresh salad to add a refreshing element to the meal.

Serving advice

Serve Franconian-style Prosciutto Tagliatelle as a main course, accompanied by a side salad and crusty bread. Pair it with a glass of Franconian white wine to enhance the flavors of the dish.

Presentation advice

To elevate the presentation, twirl the tagliatelle pasta into nests and place them on individual plates. Garnish each nest with a sprig of fresh parsley for a pop of color. Serve the dish with a sprinkle of freshly ground black pepper for an added visual appeal.