Tagliolini with prosciutto San Daniele and poppy seeds.

prosciutto di San Daniele

🥗Healthier: turkey ham

💰Cheaper: prosciutto di Parma

Turkey ham is leaner while prosciutto di Parma is more affordable and still offers a similar flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free while grana padano is a less expensive cheese with a similar taste.

Cut the thick prosciutto slice into small cubes or juliennes. Dry toast the poppy seeds in a small frying pan until they are fragrant (2-3 minutes). Don’t let them burn.

Bring a large pot of water to a boil for the pasta. Add salt once it starts to boil and bring to the boil again.

Heat butter in a deep frying pan or skillet. Add the cut pieces of prosciutto and let it sauté for 1-2 minutes, until it changes colour. Add the cream, stir and add some of the toasted poppy seeds. Let the cream reduce slightly and then remove from the heat. Add black pepper and salt to taste.

Cook the tagliolini until al dente according to the instructions on the packet. If fresh or homemade the pasta will cook very quickly.

Drain the tagliolini and add to the pan with the sauce. Stir everything together well and let it cook for a couple more minutes on a low heat, until the sauce is partially absorbed.

Plate the pasta and sprinkle some more poppy seeds on top. Arrange a thin slice of prosciutto on top and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens