Description
This pasta dish is named after my ddddddh (il professore), who served as chief taster. I prefer tagliatelle to fettucine — the noodles are narrower. Prosciutto in italian simply means ham, and i prefer cooked unsmoked ham for this recipe. Finally, when small cultivated mushrooms aren't available, i use dried porcini mushrooms as explained in the recipe.
Ingredients
- Olive Oil
- Onion
- Garlic Clove
- Fresh Mushrooms
- Prosciutto
- Plum Tomato
- Butter
- Dry Vermouth
- Cooked Chicken Breast
- Cream
- Worcestershire Sauce
- Nutmeg
- Red Pepper
- Salt
- Black Pepper
- Tagliatelle Pasta Noodles
- Parmesan Cheese
Instructions
- Saute the onion in a wide skillet in the olive oil over low heat until softened, about 5 minutes
- Raise the heat slightly, add the garlic and sliced mushrooms, and saute for 2 minutes, stirring often
- Add the prosciutto, tomato and butter and cook for about 5 minutes
- Add the vermouth and cook over medium heat for 2 minutes, stirring often
- Add the julienned chicken, cream, worcestershire sauce, nutmeg, red pepper, salt and black pepper
- Simmer and stir for a few moments, then turn off the heat
- (to substitute the cultivated mushrooms with porcini mushrooms, soak 1 / 2-1 ounce dried porcini in warm water for 30 minutes
- Lift out the porcini and wash 2-3 times in fresh water
- Drain, chop and add to the sauce with the chicken
- )
- Cook the pasta in boiling salted water, al dente
- Just before the pasta is done, turn the heat under the sauce to low
- Drain the pasta and add it to the skillet with the sauce
- Toss evenly and rapidly
- Divide the pasta between two heated plates and serve with the grated parmesan