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.
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.
Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
fullofdaisies.com 