Less Heart Attack-y
Apr. 14th, 2024 09:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Fettucine with Prosciutto and Poppy Seeds.
"Nothing more is added because nothing more is needed."
1 lb fresh egg noodles
1 Tbsp olive oil
8 oz prosciutto, sliced thin and torn into bite-sized pieces (I used house-made lonza)
no garlic (Ha! I used... actually that amount.)
2/3 cup cream
1 Tbsp butter
1 Tbsp poppy seeds
Bring a large pot filled with salted water to a boil over high heat. Add pasta and cook according to instructions less 2 minutes, so that the pasta is shy of al dente but not brittle. Drain, reserving 1-2 cups of pasta water.
Set a large sauté pan over medium heat. Add olive oil and, once warm, add prosciutto. Cook until crisp (2-3 minutes), working in batches to not overcrowd the pan. Transfer to a plate, keeping any drippings in the pan. Add cream to the pan and simmer 1-2 minutes until slightly reduced.
Add noodles and butter to cream sauce. Stir in 1/2 cup reserved pasta water, keeping the heat steady and moderate, until the pasta is well-coated. If needed, add a splash of water until the sauce is silky and streaks the pan. Stir in most of the prosciutto and remove from heat. Toss in poppy seeds and season with salt and pepper to taste. Garnish with remaining prosciutto and serve immediately.
What worked: It was good. Like a carbonara or alfredo, but with less heart attack on a plate. It actually looked like the recipe picture. The house-made lonza was already crisp so did not need to be sautéed.
What didn't: It was fine.
Will I make it again? Probably not as it wasn't anything we considered memorable enough to retain.
"Nothing more is added because nothing more is needed."
1 lb fresh egg noodles
1 Tbsp olive oil
8 oz prosciutto, sliced thin and torn into bite-sized pieces (I used house-made lonza)
no garlic (Ha! I used... actually that amount.)
2/3 cup cream
1 Tbsp butter
1 Tbsp poppy seeds
Bring a large pot filled with salted water to a boil over high heat. Add pasta and cook according to instructions less 2 minutes, so that the pasta is shy of al dente but not brittle. Drain, reserving 1-2 cups of pasta water.
Set a large sauté pan over medium heat. Add olive oil and, once warm, add prosciutto. Cook until crisp (2-3 minutes), working in batches to not overcrowd the pan. Transfer to a plate, keeping any drippings in the pan. Add cream to the pan and simmer 1-2 minutes until slightly reduced.
Add noodles and butter to cream sauce. Stir in 1/2 cup reserved pasta water, keeping the heat steady and moderate, until the pasta is well-coated. If needed, add a splash of water until the sauce is silky and streaks the pan. Stir in most of the prosciutto and remove from heat. Toss in poppy seeds and season with salt and pepper to taste. Garnish with remaining prosciutto and serve immediately.
What worked: It was good. Like a carbonara or alfredo, but with less heart attack on a plate. It actually looked like the recipe picture. The house-made lonza was already crisp so did not need to be sautéed.
What didn't: It was fine.
Will I make it again? Probably not as it wasn't anything we considered memorable enough to retain.
