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Tagliatelle con Funghi e Prosciutto: Ribbon Noodles with Mushrooms and ProsciuttoLeftovers: Pattone: Refried Tagliatelle (Mario Batali) Recipe

Tagliatelle con Funghi e Prosciutto: Ribbon Noodles with Mushrooms and ProsciuttoLeftovers: Pattone: Refried Tagliatelle (Mario Batali) Recipe

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Tagliatelle con Funghi e Prosciutto: Ribbon Noodles with Mushrooms and ProsciuttoLeftovers: Pattone: Refried Tagliatelle (Mario Batali)

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Ingredients:

Serving

basic pasta dough, recipe below
3 tbsp extra-virgin olive oil
1/2 red onion, finely chopped
2 cloves garlic, finely minced
1/2 lb porcini mushrooms, thinly sliced , may substitute cremini or portobello
1 tsp red chile flakes
1/4 lb prosciutto di parma , cut into lardons
salt and pepper
parmigiano-reggiano , for grating
4 servings ribbon noodles with mushrooms and prosciutto, cold
1/2 cup butter, softened
4 eggs, beaten
1/4 cup bread crumbs
1/2 cup parmigiano-reggiano, freshly grated
1/2 cup extra-virgin olive oil
salt and pepper
pinch sugar , optional

Directions:

Prepare the pasta dough according to the recipe. Roll it out to the thinnest setting on a pasta rolling machine, then cut the resultant sheet into ribbons 1/4-inch wide. Place the ribbons on a sheet tray dusted with semolina and set aside, covered with clean, damp kitchen towels, until ready to cook.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a 12 to 14-inch saute pan, heat oil until smoking. Add the onions and garlic and cook until light golden brown and wilted, 3 to 4 minutes. Add the mushrooms and saute over high heat 5 minutes, until golden brown. Season with chile flakes and salt and pepper, to taste.
Drop the tagliatelle into the boiling water and cook 1 minute. Drain the pasta, reserving the cooking liquid, and add to the pan with the mushrooms. Toss over high heat 1 minute to coat the pasta, adding a splash of the cooking water if necessary to keep the sauce from being too tight . Add prosciutto and toss to mix. Serve immediately in 4 warmed pasta bowls, topped with Parmigiano-Reggiano.
Pattone: Refried Tagliatelle:
Place the leftover pasta in a large bowl. Add the butter, eggs, bread crumbs, and cheese and mix in loosely by hand or with a wooden spoon. Take handfuls of the pasta mixture and form it into lightly compressed nests of 1-inch thickness and about 4 inches in diameter. You should have about 4 to 6 nests.
In a large, heavy-bottomed skillet, heat the olive oil over high heat until it is almost smoking. Carefully place the nests in the hot oil and cook until they are golden brown and the edge is crispy. Remove from the oil, season with salt and pepper and drain on a plate lined with paper towels. Sprinkle with sugar if desired and serve immediately.
Yield: 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1059.09 Kcal (4434 kJ)
Calories from fat	742.34 Kcal
		% Daily Value*
Total Fat	82.48g	127%
Cholesterol	276.61mg	92%
Sodium	942.11mg	39%
Potassium	110.86mg	2%
Total Carbs	39.62g	13%
Sugars	1.11g	4%
Dietary Fiber	8.8g	35%
Protein	50.29g	101%
Vitamin C	1.5mg	2%
Vitamin A	0.3mg	10%
Iron	9.4mg	52%
Calcium	49.8mg	5%

Amount Per 100 g
Calories	423.79 Kcal (1774 kJ)
Calories from fat	297.04 Kcal
		% Daily Value*
Total Fat	33g	127%
Cholesterol	110.68mg	92%
Sodium	376.98mg	39%
Potassium	44.36mg	2%
Total Carbs	15.85g	13%
Sugars	0.44g	4%
Dietary Fiber	3.52g	35%
Protein	20.13g	101%
Vitamin C	0.6mg	2%
Vitamin A	0.1mg	10%
Iron	3.7mg	52%
Calcium	19.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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