Tagliatelle with Prosciutto and Parmesan
Tagliatelle with Veal, Wine and Cream
Tagliatelle with Smoked Salmon
Tagliatelle Pasta with Asparagus and Gorgonzola Sauce


From: "Loraine Fox" >
Can anyone recommend a good home made sauce for a quick and easy pasta
dish, prefereable tagliatelle pasta. The dish will have some sort of meat
in
i.e bacon, chicken.

Thanks a mill.

Tagliatelle with Veal, Wine and Cream

1 1/4 pounds veal scallops -- cut in strips
flour -- sifted
(seasoned with salt and pepper)
3 1/2 tablespoons butter
1 onion -- sliced
1/2 cup dry white wine
4 to 5 Tbs. beef or chicken stock
2/3 cup heavy cream
salt and pepper
1 1/2 pounds fresh tagliatelle OR 1 pound dried
Parmesan cheese -- fresh grated

Coat pieces of veal with seasoned flour and saute quickly in melted
butter until browned. Remove with a slotted spoon and set aside.
Add onion to the pan and saute gently until soft and golden, 8 to 10
minutes. Pour in wine and cook rapidly until the raw wine smell
disappears, then add stock and cream and season with salt and pepper.
Reduce again, and add veal towards the end.
Cook tagliatelle in boiling salted water until al dente. Drain and
transfer to a warm serving dish.
Check the sauce for salt and pepper, stir in about 1 tablespoon
Parmesan, pour over the pasta and toss through. Serve with extra grated
Parmesan.
Recipe from "The New Pasta Cookbook"


Tagliatelle with Prosciutto and Parmesan

4 ounces prosciutto
1 pound tagliatelle
6 tablespoons butter
1/2 cup freshly grated Parmesan cheese
salt and ground black pepper
a few fresh sage leaves, to garnish

Cut the prosciutto into strips with the same width as the tagliatelle.
Cook the pasta in plenty of boiling salted water according to the
instructions on the package. Meanwhile, melt the butter gently in a
saucepan, stir in the prosciutto strips and heat through over a very
gentle heat, being careful not to fry. Drain the tagliatelle through a
colander and pile into a warmed serving dish. Sprinkle over all the
Parmesan cheese and pour over the buttery prosciutto. Season well with
black pepper and garnish with the sage leaves.



Tagliatelle with Smoked Salmon

12 ounces tagliatelle
1/2 cucumber
6 tablespoons butter
grated rind of 1 orange
2 tablespoons chopped fresh dill
1 1/4 cups single cream
1 tablespoon orange juice
4 ounces smoked salmon, skinned
salt and ground black pepper

Cook the pasta in plenty of boiling salted water according to the
instructions. Using a sharp knife, cut the cucumber in half, lengthwise
then, using a small spoon, scoop out the seeds and discard. Turn the
cucumber on the flat side and slice thinly. Melt the butter in a
saucepan, add the orange rind and dill and stir well. Add the cucumber
and cook gently for 2 minutes, stirring occasionally. Add the cream and
orange juice, and season to taste. Then simmer for 1 minute. Meanwhile,
cut the salmon into thin strips. Stir into the sauce and heat through.
Drain the pasta thoroughly and toss in the sauce until well coated.
Serve immediately. Serves 4.



Tagliatelle Pasta with Asparagus and Gorgonzola Sauce

Tagliatelle Agli Asparagi E Gorgonzola
4 main-course or 6 first-course servings
Prep: 15 min; cook: 10 min

This recipe is a flavor powerhouse made with minimum effort. Cooking
asparagus in the pasta pot saves one major step. The Gorgonzola would
provide plenty of flavor if tossed in uncooked, but tossing it with the
pasta and asparagus mellows its pungency and contributes to a subtle,
balanced blend of flavors.

1 package (8 ounces) tagliatelle pasta,
or (1/2 package (16-ounce size) fettuccine can be substituted)
1 pound asparagus, cut into 1-inch pieces
2 tablespoons olive oil
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh parsley
1 clove garlic, finely chopped
1 cup crumbled Gorgonzola cheese (4 ounces)
1/2 teaspoon freshly cracked pepper

Cook and drain pasta as directed on package - except add asparagus 5
minutes before pasta is done.
While pasta is cooking, heat oil in 12-inch skillet over medium-high
heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring
occasionally, until onions are tender. Reduce heat to medium.
Add pasta, asparagus and cheese to mixture in skillet. Cook about 3
minutes, tossing gently, until cheese is melted and pasta is evenly
coated. Sprinkle with pepper.

As always
Linda in Tennessee


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