Tagliatelle con Prosciutto di San Daniele e Burro Friulano
Friuli-Venezia Giulia
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
Friuli-Venezia Giulia
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Description
Fresh egg tagliatelle tossed with sliced Prosciutto di San Daniele DOP and mountain butter from the Carnia valleys — a preparation of extreme simplicity where the quality of the prosciutto is the entire dish. The prosciutto is added raw to the hot buttered pasta so that the heat barely warms it, preserving its delicate sweetness and the texture of its fat. A pinch of fresh thyme or marjoram is the only additional seasoning.
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The Thread
—Prosciutto used raw/barely warmed to preserve its sweetness — the same principle of heat-only-to-wilt, not to cook, the prosciutto Roman
—Fresh egg pasta with briefly warmed cured ham in butter — Bayonne ham version of the same ultra-simple pasta French
—Cured ham as a finishing element rather than a cooked component — same philosophy of preserving the raw ham's delicate quality Spanish
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Flavour Context
Delicate, buttery and sweet; San Daniele's nuttiness and sweetness are the star; brown butter adds depth without competing; thyme whispers in the background — a dish of quiet luxury
Pillars V — VII
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