Tagliatelle with Ham
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Tuscan cookery (Cooking, Italian -- Tuscan style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Make a stiff paste with flour and eggs, roll it to the thickness of a florin, cut it into strips half or three-quarters of an inch broad, and parboil with a very little salt.
- Meanwhile cut up into small square pieces a thick slice of ham, mince some carrot and celery (about the same in quantity as the ham) and put them into a frying-pan with two, or more, ounces of butter.
- When they begin to brown add some tomato juice (or tomato conserve) and a cupful of broth (or water).
- Place the tagliatelle, well strained, on to a hot dish, season with grated Parmesan cheese, some bits of butter, and the ham.
- Tagliatelle ‘alla Romagnola.’ Put one clove of garlic (or a sliced onion) and a bunch of parsley into a frying-pan with some pure olive oil.
- As soon as the garlic (or onion) begins to brown, add six or seven tomatoes cut in slices, and salt and pepper to taste.
- When they are cooked strain off the gravy.
- Meanwhile make a paste as in ‘Tagliatelle with Ham,’ parboil in plenty of slightly salted water, then put it into a sauce-pan, pour the hot gravy over it, add some butter and a sprinkling of Parmesan cheese, mix, and serve at once.