One wouldn't necessarily think to combine potatoes and pasta. However, potatoes work quite nicely in this pasta sauce, balancing the richness of the prosciutto and the astringency of the fried artichokes. To serve 4, you'll need:
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 3/4 pound (350 g) reginette, which are similar to 1/2-inch (1 cm) wide tagliatelle, but with wavy edges
- 3/4 pound red-skinned potatoes
- 2 artichokes
- 4 slices raw prosciutto
- 1 cup dry white wine
- A small bunch parsley
- A lemon
- Flour
- Peanut oil for frying
- Olive oil
- Salt and pepper
Preparation:
Fill a bowl with water and squeeze the lemon into it. Clean the artichokes, removing the tough outer leaves and trimming away the outsides of the stems (see instructions if need be). Slice them into wedges, removing any fuzz you may find in the chokes, and put them in the acidulated water to keep them from darkening.
Whisk the wine with a tablespoon of olive oil to make an emulsion, and add to it a tablespoon of minced parsley. Season the mixture to taste, and marinate the prosciutto slices in it for about 10 minutes. In the meantime, set a pot of water to boil.
Wash the potatoes and cut them into quarter-inch (1/2 cm) slices. When the water boils, salt it, and add the potatoes and pasta.
Heat your peanut oil.
Drain the prosciutto slices and run them under the broiler (or put them close to the upper heating element of an oven) for 3-4 minutes, then shred them. Add 3 more tablespoons of oil to the marinade and boil it over a brisk flame for 2-3 minutes to reduce it.
Pat the artichoke wedges dry, flour them, and fry them in small batches, for about 2 minutes, draining them on absorbent paper. The pasta should be al dente, by now; drain it and the potatoes, and season them with the hot marinade, shredded prosciutto, another tablespoon of minced parsley, and the fried artichokes. Mix well and serve at once.
Yield: 4 servings reginette with prosciutto, potatoes and fried artichokes.
Whisk the wine with a tablespoon of olive oil to make an emulsion, and add to it a tablespoon of minced parsley. Season the mixture to taste, and marinate the prosciutto slices in it for about 10 minutes. In the meantime, set a pot of water to boil.
Wash the potatoes and cut them into quarter-inch (1/2 cm) slices. When the water boils, salt it, and add the potatoes and pasta.
Heat your peanut oil.
Drain the prosciutto slices and run them under the broiler (or put them close to the upper heating element of an oven) for 3-4 minutes, then shred them. Add 3 more tablespoons of oil to the marinade and boil it over a brisk flame for 2-3 minutes to reduce it.
Pat the artichoke wedges dry, flour them, and fry them in small batches, for about 2 minutes, draining them on absorbent paper. The pasta should be al dente, by now; drain it and the potatoes, and season them with the hot marinade, shredded prosciutto, another tablespoon of minced parsley, and the fried artichokes. Mix well and serve at once.
Yield: 4 servings reginette with prosciutto, potatoes and fried artichokes.
