Procedure and ingredients (serves four)
Ingredients:
320 g egg tagliatelle, 100 g sliced Prosciutto di San Daniele, 100 ml fresh cream, knob of butter, dash of brandy, grated Parmesan to taste.
Procedure:
Cut the Prosciutto di San Daniele into strips and brown in butter. After a few minutes, add a dash of brandy, allow to evaporate and pour in the fresh cream. Toss the already cooked egg tagliatelle in the sauce and add grated Parmesan to taste.
Recipe from:
OSTERIA AL BACHERO:
Via Pilacorte, 5 – 33097 SPILIMBERGO (Pordenone) – Italy
Tel. +39 0427 2317
Closed: Sunday and Monday evening.
Off-menu item available if ordered in advance. Prosciutto di San Daniele is usually served sliced with other cold cuts and baby onions in balsamic vinegar, or with a platter of Friulian cheeses and grilled polenta.