|
|
|
|
|
Join Now | Sign In
Search

Pasta with Prosciutto and Fennel Recipe

www.recipetips.com
Provided By:
"I have tried this recipe but substituted a schallot for onion, also made my own tagliatelle pasta......"
Reviewed By:
Share this!
Servings:
Update Servings
Ingredients
  • 1 fennel bulb, about 1 1/2 lbs untrimmed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion
  • 1/4 pound prosciutto (substitute best quality ham)
  • 1/2 cup whipping cream or creme fraiche
  • 1/4 cup freshly grated cheese (optional)
  • 12 ounces any short pasta (penne, fusilli, etc)
  • salt and pepper
Directions
PREP
15 mins
COOK
15 mins
READY IN
30 mins
  • Put a large pot of water (3 to 4 quarts) to boil for the pasta. Add a tablespoon of salt, if you wish.
  • Trim the fennel, if necessary: cut off root end, remove stems and frond-like leaves and any soft or damaged areas from the bulb. If you wish, reserve a few sprigs of of the leaves for garnish. Slice bulb lengthwise, then cut crosswise into narrow srtips, 1/8" to 1/4" wide.
  • Cut prosciutto into narrow strips about 1/4' wide, or into 1/4" dice.
  • Chop onion.
  • In a large skillet, melt butter and oil. Add fennel and onion, salt lightly, and stir to coat with oil. Cook over medium heat, stirring frequently, until onion is soft and fennel is crunchy-tender, 5- 10 minutes. Add prosciutto and cream, stir to blend and reduce heat to low. Taste for seasoning, add salt and pepper to taste.
  • Cook pasta according to package directions, drain, and put in serving dish. Pour fennel-prosciutto sauce over and toss lightly. Garnish, if you wish, with chopped fennel leaves. Pass grated cheese, if using, to be added at the table.
This quick and easy dish combines the rich taste of prosciutto with the anise crunch of fennel - a delightful marriage!
Related Recipes
More Brunch Recipes More Dinner Recipes More Lunch Recipes More Pasta Recipes
Search

Ratings, Reviews & Comments

pasta with prosciutto and fennel

:
Ratings (0)
Rate recipeRate It!
Reviews (1)
Review recipeAdd A Review Now!
Comments (0)
Comment on recipeComment on this
Anonymous
Reviewed By: 's Review:
"I have tried this recipe but substituted a schallot for onion, also made my own tagliatelle pasta..."
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2013 Tecstra Systems, All Rights Reserved, RecipeTips.com