I didn’t make this

Udine is famous for many things, among them, prosciutto.

We had lunch in a little restaurant that made us this dish, in which, as Gordon would say, prosciutto was the star. The hero. The One and Only.

08:23

Amazing right? I know I didn’t make this dish OR have the precise recipe, but here are the ingredients. I will definitely try making it…at a certain point of my life. Not before winter, in any case, because it’s simply too hot right now to consider making homemade pasta.

These are the ingredients: homemade tagliolini, prosciutto, onion and cream. Wrapped in a tissue-thin slice of prosciutto sprinkled with poppy seeds. Not much to it, but the flavour profile, you ask? An Italian explosion in your mouth.

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