Fresh tagliatelle radicchio, gorgonzola and prosciutto di Parma

Let's face it, what's better than homemade fresh pasta? You can find the procedure to make it in the post fresh egg paste. This time I did not make pasta and I do not want to tryin the merits, of course, but having been made by my mother, I feel a bit ' mine! What I did was just take her home and dress her up with a little imagination and with what I had in frigo…ma we see how to proceed!

Ingredients for 4 people:

500 grams of fresh egg noodles
1 shallot
300 grams of radicchio
200 grams of sweet Gorgonzola
1/2 glass of milk if necessary
150 grams of Parma raw
Salt, pepper and extra virgin olive oil to taste

Procedure:
 
We start by cleaning and chopping the shallots and putting it to wither in a pan with a tablespoon of oil. Meanwhile, we clean and cut the radicchio and strips thin. As soon as the shallot is withered, add the radicchio and let it jump until it has withered too. Add the Gorgonzola and let it dissolve. If we find it difficult to melt the cheese, we add the milk a little at a time until it is necessary. We fix salt and we pepper. Turn off the fire and put half the ham, cut in Mo di Straccetti, in the pan, jump and let the whole flavor. Boil the water of the pasta and as soon as it starts to boil, add a teaspoon of oil that will help us not to attack the dough. We throw the dough into the pot that will take a couple of minutes to be ready. Scoliamola and combine it with the condiment. Let's get ready to serve.
 
Tips for mise en place:

We spread the dough covering the diagonal of the plate throughout its length. Put a little ' condiment on each plate and complete with the remaining raw and a drizzle of oil. Some leaves of parsley will give color to our dish.

We serve well warm and good appetite!!!!!





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