Pappardelle with prosciutto

by Sandra Jacopucci 11 February 2024

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A ray of sunshine inspired me to prepare this dish from my childhood, which has also been successful in my professional career: PAPPARDELLE WITH PROSCIUTTO. The simplicity of the recipe requires high-quality ingredients to achieve an optimal result.

I made the dough by hand (an operation that I find relaxing, rewarding, and with good results for the triceps). I rolled it out and cut it, using 70% durum wheat and 30% soft wheat.

The thickness definitely makes the shape less elegant, but who cares? The texture, along with the rough surface, are the peculiar characteristics of this pasta.

Ingredients for the sauce: some slices of prosciutto aged for at least 18 months and just the right amount of saltiness to limit the use of salt to that of the boiling water; half a golden onion or a shallot; a few sage leaves that I personally grow in pots and are always available; 2/3 centrifuge butter and 1/3 extra virgin olive oil. Parmesan cheese, preferably aged for 24 months. Optionally, a pinch of pepper. The quantities of the ingredients are indicative and subjective.

Procedure: heat the butter in a large skillet with the olive oil and the finely chopped onion. When the onion is wilted, add the prosciutto cut into pieces, the sage, and a pinch of pepper (or chili pepper or nothing). Once the prosciutto reaches the right level of crispiness, add the well-drained cooked pasta and toss lightly. Plate and sprinkle with a spoonful of grated Parmesan cheese. If there’s no time, it’s better not to insist on making the pasta by hand, which can be replaced with another format like short pasta such as mezzemaniche, rigatoni, or ready-made egg pasta.

By skipping this first step, the sauce requires very few minutes of preparation, making the recipe suitable for last-minute improvisations. If possible, serve the dish with a smile.

Always from the heart… happy cooking! Sandra

The video of the recipe is on this link: Video Link“