Prosciutto Calzone with Sage Scented Tagliatelli
3/4 lb tagliatelli (substitute with any wide noodle pasta such as fettuccine)
12 slices Prosciutto
8 sage leaves
1 cup butter
1/2 cup Parmigiano Reggiano flakes (real parmesan cheese)
Preparation
- Cook the pasta in salted water.
- In another pan melt the butter with sage leaves, then add the pasta and toss for 2 minutes.
- Lay the Prosciutto slices evenly on a serving dish so they are overlapping eachother.
- Place the prepared pasta on the Proscuitto, top with flakes of Parmigiano Reggiano and wrap closed.
- Slice into 4 and serve.
Proscuitto Rolled with Taleggio Cheese
5 slices Proscuitto
1/2 cup dried figs
1/4 lb taleggio cheese (substitute with fontina, urgelia, or possibly limburger)
Preparation
- Lay down a sheet of aluminum foil lightly coated with olive oil.
- Arrange Proscuitto slices on the foil so they are overlapping.
- In a blender blend the dry figs and Taleggio to form a firm creamy paste.
- Spread the newly formed paste in the center of the Prosciutto.
- Using the foil tightly roll the Proscuitto, then wrap in foil and seal each end.
- Refrigerate for 2 hours.
- Unwrap and slice into bite size pieces and serve.
I hope you enjoy this small taste of Italy with these quick and easy recipes. Next time I make these I'll try to throw up some pictures, unfortunately they usually disappear before I can find my camera.
for moment i thought that said prostitute goddess...I wish.
ReplyDeleteLooks very good, I never tried these before.
ReplyDeleteThat sounds delicious. If I hadn't just eaten, I'd think about giving it a shot.
ReplyDeleteThose are really tasty. Italians know their food)
ReplyDeleteMmmm... may have to try out this recipe tonight.
ReplyDeleteMmmm yummy! Following and supporting. alphabetalife.blogspot.com
ReplyDeletenice!
ReplyDeleteThis sounds delicious.
ReplyDelete