Tagliatelle with Serrano, mushrooms & gremolata
Today’s recipe, “Tagliatelle with Serrano, mushrooms & gremolata, is a very quick, yet a tasteful dish. If you want a special lunch or dinner, then this recipe is what you are looking for.
It consists of pasta, Jamón Serrano, mushrooms and gremolata. Gremolata is usually used to garnish various dishes and is made of chopped parsley, grated lemon zest, garlic and sometimes anchovies. Anchovies are very rich in salt, so in combination with Serrano, this dish can taste a little bit salty. Therefore for this gremolata you can skip the anchovies.
Parsley is a source of flavonoid and antioxidants, especially luteolin, apigenin, folic acid, vitamin K, vitamin C, and vitamin A.
Ingredients for 2 servings:
- 200g tagliatelle (or other type of pasta of your choice)
- 100g jamón Serrano (or prosciutto)
- 200g button mushrooms
- 1 tbsp olive oil
- salt and pepper by taste
- a handful of parsley
- 1 garlic clove
- zest of half of a lemon
- Parmesan cheese to serve
How to make “Tagliatelle with Serrano, mushrooms & gremolata”:
- Boil pasta al dente, according to package instruction (make sure you don’t over boil it, just long enough to be neither crunchy nor too soft).
- Fry the ham in a non-sticky pan for 1-2 minutes and place it on a plate. If it has too much grease, use a paper towel to remove the excess on the ham.
- Cut the mushrooms into smaller pieces (not too small) and fry them with a bit of olive oil in a pan for 3-4 minutes. Add the bacon to this pan and keep frying for extra 1-2 minutes.
- Make the gremolata by mixing well grated lemon zest, finely cut parsley and chopped garlic.
- Place the pasta on a plate and start adding mushrooms and bacon. Garnish with gremolata, grate some Parmesan (or use already grated one) and season with salt and pepper keeping in mind that Serrano ham is already quite salty.
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