Pan-Seared Prosciutto with Fettuccine and Jalapeño Pepper
Autor: Andrii M.
- Epazote1 pęczek6 kcal
- Fettuccine125 g464 kcal
- Kmin rzymski4 g15 kcal
- Papryczka jalapeño1 szt.4 kcal
- Pomidorki koktajlowe1 szt.3 kcal
- Prosciutto140 g308 kcal
- Smalec25 g226 kcal
- Sól morska3 g0 kcal
- Świeże oregano1 pęczek16 kcal
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Tender prosciutto paired with jalapeño pepper and cherry tomato and fettuccine, finished with fresh oregano and epazote and a hit of cumin. 1. Pat the prosciutto dry and season with sea salt, cumin. 2. Heat lard in a heavy pan and roast the prosciutto until it develops a deep golden crust, about 17 minutes. 3. Add jalapeño pepper and cherry tomato to the pan and cook until just tender, stirring in fresh oregano and epazote for fragrance. 4. Cook the fettuccine separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.