How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

Tagliatelle al Prosciutto

A dish from the culinary capital, and original home of French cuisine, of Parma.

Egg tagliatelle (fresh egg pasta is virtually the only pasta used in Parma). Sauce is onion and chopped prosciutto sauteed in lots of butter, then a glass of wine is added and reduced. Then plenty of pepper and parmigiano

Rating:
  • Currently 0/5 stars.

Views: 42

Comment

You need to be a member of How I Taught My Brother To Cook to add comments!

Join How I Taught My Brother To Cook

© 2017   Created by John Barrows.   Powered by

Report an Issue  |  Terms of Service