Best 2 Linguine A Ragu Di Prosciutto Recipes

Indulge in the culinary delight of Linguine al Ragu di Prosciutto, a symphony of flavors that will tantalize your taste buds. This classic Italian dish combines the savory richness of prosciutto with the hearty chewiness of linguine pasta, creating a harmonious balance of textures. The aromatic ragu sauce, made with slow-cooked prosciutto, tomatoes, and a medley of herbs, infuses the linguine with a deep and delectable flavor. This recipe provides a step-by-step guide to crafting this delectable dish, ensuring a remarkable dining experience.

Accompanying this main course are three additional recipes that elevate the culinary journey. Learn to prepare a refreshing Insalata Caprese, a classic combination of ripe tomatoes, creamy mozzarella, and fragrant basil, drizzled with a balsamic glaze for a touch of elegance. For a crispy and flavorful side dish, explore the recipe for Zucchine Fritte, where zucchini slices are coated in a light batter and fried until golden brown, resulting in a delightful crunch with every bite. And to satisfy your sweet cravings, immerse yourself in the art of making Torta della Nonna, a Tuscan custard tart filled with pine nuts and dusted with powdered sugar, offering a perfect ending to your culinary adventure.

Let's cook with our recipes!

LINGUINE A RAGU DI PROSCIUTTO

Linguine a Ragu di Prosciutto image

Perhaps the very best pasta dish I make. A rich, delicious, and soul-satisfying Italian recipe that is certain to wow your guests at any dinner party. Do not even begin to think about cooking this if you are looking for a low-fat, low-calorie, or in any way light meal. It ain't happening with this one.

Provided by TheCircle

Categories World Cuisine Recipes European Italian

Time 1h20m

Yield 6

Number Of Ingredients 10

Ingredients

⅓ cup dried morel mushrooms
4 slices chopped fully cooked ham
4 slices prosciutto
6 tablespoons unsalted butter
1 red onion, diced
1 (10 ounce) can Italian plum tomatoes, drained and diced
1 (16 ounce) package linguine pasta, or more to taste
¾ cup heavy whipping cream
2 tablespoons grated Parmesan cheese
salt and ground black pepper to taste

Steps:

Place morels in a bowl. Cover with lukewarm water and soak for 30 minutes. Drain.
Place morels, ham, and prosciutto in a food processor. Grind to a coarse mixture.
Melt butter in a saucepan over medium heat. Add onion; cook and stir until lightly browned, about 5 minutes. Add the ham mixture. Cook, stirring occasionally, until flavors combine, about 15 minutes.
Stir tomatoes into the saucepan. Cover, reduce heat to low, and simmer until sauce is thickened, about 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
Fold cream into the sauce. Season with salt and pepper. Sprinkle Parmesan cheese on top and serve over linguine.

Nutrition Facts : Calories 602.9 calories, Carbohydrate 62.7 g, Cholesterol 91.9 mg, Fat 31.7 g, Fiber 4.3 g, Protein 19.2 g, SaturatedFat 17.3 g, Sodium 567 mg, Sugar 4.5 g

TAGLIATELLE WITH PROSCIUTTO AND BUTTER

Tagliatelle With Prosciutto and Butter image

Like cacio e pepe, this prosciutto-studded pasta - coated in emulsified butter, starchy pasta cooking water and Parmesan - requires repetition to master, but it's not at all difficult. Adapted from Evan Funke's pasta cookbook, "American Sfoglino," this dish comes together with just a few ingredients, but you'll need to work fast: Add the pasta, pasta water and cheese to the butter and prosciutto quickly, then stir vigorously while gently jostling the pan back and forth with the other hand. Serve immediately, as the pasta can lose its luster within minutes as it soaks up the sauce.

Provided by Alexa Weibel

Categories dinner, for two, lunch, quick, weekday, pastas, main course

Time 15m

Yield 2 servings

Number Of Ingredients 5

Ingredients

6 tablespoons unsalted butter
2 ounces prosciutto, torn into bite-size pieces
Kosher salt and black pepper
3/4 pound handmade fresh tagliatelle or store-bought tagliatelle
1/2 cup finely grated Parmigiano-Reggiano, plus more for garnish, if desired

Steps:

Bring a large pot of water to a boil over high heat.
In a large skillet, melt the butter over medium-high heat until frothy and golden, about 1 minute. Add half the prosciutto in one flat layer. Cook until crisp, 1 to 2 minutes, then transfer cooked prosciutto to a paper towel-lined plate. Repeat with remaining prosciutto, leaving it in the skillet, and remove skillet from heat.
Season the boiling water lightly with salt. When the salt dissolves, add the tagliatelle and cook until toothsome and slightly undercooked, 2 to 4 minutes or according to package instructions.
Just before your pasta is ready, return the skillet to the heat and warm over medium. Do not drain the pasta, but use a slotted pasta fork or tongs and transfer the cooked pasta directly to the skillet. Working quickly, add 1/2 cup Parmigiano-Reggiano and about 1/4 cup of the pasta cooking water and swirl vigorously to emulsify, jostling the pan at the same time, and cook just until sauce is silky, about 1 minute.
Divide the pasta among shallow bowls, sprinkle with pepper and remaining prosciutto and serve immediately, along with more Parmigiano-Reggiano if desired.

Tips:

Use high-quality ingredients: The better the ingredients, the better the ragu di prosciutto will be. Look for prosciutto with a deep red color and a firm texture. Also, use ripe tomatoes and fresh herbs.
Brown the prosciutto well: This will help to develop its flavor and give the ragu a rich color.
Simmer the ragu for at least 30 minutes: This will allow the flavors to meld and deepen.
Serve the ragu over linguine or another type of pasta: Ragu di prosciutto is also delicious served over risotto or polenta.

Conclusion:

Ragu di prosciutto is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover prosciutto and it is also a great dish to serve at parties or gatherings.