Wednesday 13 June 2012

Rezanci s pršutom (Noodles With Prosciutto)

Group C: Croatia

This recipe is from the Dalmatian region of Croatia and bears a strong influence from its Italian neighbours. The recipe below is extremely simple in its ingredients but all the flavours together offer a very delicious meal. For best results use fresh tagliatelle where possible

Serves 2


250g fresh tagliatelle noodles
150 g prosciutto, sliced in short, thin strips
Tin on chopped tomatoes
1 large onion
1 large carrot
1 tablespoon chopped fresh rosemary
olive oil
Grated parmesan cheese

Cooking Utensils
Chopping Board
Sharp Knife
Frying Pan
Large Saucepan


- Julienne the carrot
- Chop Prosciutto into short thin strips
- Finely chop onion


- Add olive oil (2 Tbsp) to a medium/high pan sauté your onion & carrot with half your rosemary for 3-4 minutes
- Add the prosciutto & sauté until lightly caramelized (3-4 minutes more)

- Add tin of tomatoes & rest of rosemary.
- Turn heat down to low & simmer for 30 minutes, stirring every once in a while.
- Cook your Tagliatelle as directed.
- Add sauce to your cooked pasta and serve with grated Parmesan


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