There are some great recipes in Bon Appétit‘s May 2011 issue.
Since I always gravitate to Italian food this month’s article called Maximum Emilia was a godsend.
I came upon a recipe for Tagliatelle with Prosciutto and Orange – and even though I doubted the flavor combination – I decided to try it out since I had all the ingredients in my fridge.
The end result was a creamy (but not heavy), delicious pasta with wonderful flavors like salty prosciutto and the sweet orange which seemed to dance on my tongue and interact beautifully.
Here is the recipe via Epicurious. Let me know how you like it.
Tagliatelle with Prosciutto and Orange Bon Appétit | May 2011
by David Downie
Two seemingly disparate ingredients pair perfectly in this brightly flavored and creamy sauce.
Yield: Makes 4 servings
12 ounces egg tagliatelle or fettuccine (preferably fresh)
2 tablespoons (1/4 stick) unsalted butter
2 ounces thinly sliced prosciutto, torn into 1″ pieces
Zest and juice of 1 orange
1/2 cup heavy whipping cream
Freshly ground black pepper
1/4 cup finely grated Parmesan
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.
Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.
Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls.
Are there any flavors that you thought wouldn’t go together but were pleasantly surprised when they did?
© 2011 J. H-M and CultureChoc2010.
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