Procedure and ingredients (serves four)
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.
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.
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.