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.
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.