Pappardelle with cream, radicchio and prosciutto

Pappardelle with cream, radicchio and prosciutto

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Beautiful to look at, flushed with pink and red, all creamy white, this particular pasta dish is all about balance. Salty (ham), bitter (radicchio) and sweet (cream), it is always a pleasure to make and eat.

Ingredients

Quantity Ingredient
50g butter
1 small onion, finely chopped
1/2 a radicchio, finely shredded
100g prosciutto, sliced into 5mm–1cm ribbons
75ml double cream
salt
freshly ground black pepper
nutmeg, freshly grated, to taste, about 1/6 is ideal
300g pappardelle, fettuccine or tagliatelle
50-75g parmesan cheese, freshly grated

Method

  1. Bring a large pot of salted water to the boil.
  2. Heat the butter in a large pan over a moderate heat and cook the onion until it is soft and translucent, about 8–10 minutes. Stir in the radicchio and the prosciutto and cook for 1–2 minutes, enough for the radicchio to wilt.
  3. Add the cream and season with salt, pepper and nutmeg to taste.
  4. Cook the pasta as per the instructions on the packet, and drain.
  5. Toss the cooked pasta in the cream sauce for a minute over the heat for the flavours to meld. Serve immediately, with the grated cheese.
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