{"id":1094,"date":"2012-08-11T10:53:02","date_gmt":"2012-08-11T14:53:02","guid":{"rendered":"https:\/\/timmydick.com\/?page_id=1094"},"modified":"2021-09-24T18:10:13","modified_gmt":"2021-09-24T22:10:13","slug":"corzetti-with-pesto-and-green-beans","status":"publish","type":"page","link":"https:\/\/tjrecipes.com\/flour-power\/pasta\/corzetti-with-pesto-and-green-beans\/","title":{"rendered":"Corzetti with Pesto and Green Beans"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;185459&#8243;][vc_column width=&#8221;1\/4&#8243;][vc_single_image media=&#8221;1095&#8243; media_lightbox=&#8221;yes&#8221; media_width_percent=&#8221;100&#8243; shadow=&#8221;yes&#8221; shadow_weight=&#8221;xl&#8221; lbox_dir=&#8221;vertical&#8221; lbox_connected=&#8221;yes&#8221; uncode_shortcode_id=&#8221;163649&#8243;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text]<\/p>\n<h4>Fresh Corzetti<\/h4>\n<ul>\n<li>2 cups \u201c00\u201d flour \u2013 or all-purpose flour<\/li>\n<li>1\/8 tsp salt<\/li>\n<li>2 large egg yolks<\/li>\n<li>1\/2 cup tepid water<\/li>\n<\/ul>\n<p>Mix together flour and salt on counter.\u00a0 Make a well and add the yolks and water.\u00a0 Using your finger (or a fork) and slowly incorporate the egg, water, and flour.\u00a0 Use a dough scraper to gather the dough up and form into a ball.\u00a0 Sprinkle more flour on the board and knead the dough until it is smooth \u2013 about 5 minutes.\u00a0 Cover dough and let rest about 30 minutes.\u00a0 <strong>This is actually an important step.<\/strong> During the resting period, starch molecules in the flour are absorbing the liquid in the dough.\u00a0 This gives the dough a thicker, more viscous consistency.\u00a0 The gluten is also relaxing which helps create a thin and uniform structure to the dough.\u00a0 And because the gluten had time to relax, the texture is delicate instead of chewy.<\/p>\n<p>Divide dough into 4 pieces.\u00a0 Roll pasta through machine starting at widest setting about 4 times, folding and turning dough each time, until it is smooth and the width of the machine.\u00a0 Continue feeding dough though machine, decreasing the setting one notch each time, until about 1 1\/2 millimeters thick \u2013 Victor went to setting three.<\/p>\n<p>Dust pasta with flour and then, using corzetti cutter, cut out rounds.\u00a0 When rounds are cut, use the corzetti stamp to stamp each coin individually.<\/p>\n<p>Cook pasta in boiling water about 6-7 minutes.\u00a0 Drain and immediately mix with sauce.<\/p>\n<p>&nbsp;<\/p>\n<h4>Pesto with Sun Dried Tomatoes<\/h4>\n<ul>\n<li>1 cup pine nuts<\/li>\n<li>4 cups basil leaves<\/li>\n<li>3 garlic cloves<\/li>\n<li>1\/2 cup grated pecorino romano cheese<\/li>\n<li>1\/4 cup sun dried tomatoes in oil<\/li>\n<li>1\/2 cup olive oil<\/li>\n<li>S&amp;P to taste<\/li>\n<\/ul>\n<p>Toast pine nuts. Cool.\u00a0 Add basil, pine nuts, and garlic to food processor.\u00a0 Mix a bit and then add cheese, sun dried tomatoes, and a pinch of salt and pepper.\u00a0 Mix well.\u00a0 With machine running, slowly add olive oil.\u00a0 Check for seasonings and ad S&amp;P, as desired.<\/p>\n<p><strong>To pull the dish together\u2026<\/strong><\/p>\n<p>Cook pasta and drain.\u00a0 Cook green beans until barely done. (Cook with the pasta and save a pot.)\u00a0 Add pesto to skillet.\u00a0 Add pasta and green beans, along with a bit of pasta cooking water, and gently mix.<\/p>\n<p>Serve with additional grated cheese and chopped fresh tomatoes.[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/4&#8243;][vc_accordion][vc_accordion_tab gutter_size=&#8221;2&#8243; column_padding=&#8221;2&#8243; title=&#8221;Pasta&#8221; tab_id=&#8221;1632350350-1-49123-c339&#8243;][vc_column_text uncode_shortcode_id=&#8221;183766&#8243;]\n<!-- Page-list plugin v.5.9 wordpress.org\/plugins\/page-list\/ -->\n<ul class=\"page-list \">\n<li class=\"page_item page-item-1094\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/corzetti-with-pesto-and-green-beans\/\">Corzetti with Pesto and Green Beans<\/a><\/li>\n<li class=\"page_item page-item-1064\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/fettuccine-with-pesto\/\">Fettuccine with Pesto<\/a><\/li>\n<li class=\"page_item page-item-1037\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/fresh-egg-pasta\/\">Fresh Egg Pasta<\/a><\/li>\n<li class=\"page_item page-item-1076\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/fresh-lasagne\/\">Fresh Lasagne<\/a><\/li>\n<li class=\"page_item page-item-1043\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/fresh-summer-pasta\/\">Fresh Summer Pasta<\/a><\/li>\n<li class=\"page_item page-item-1081\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/garganelli-con-maiale-in-guazetto\/\">Garganelli con Maiale in Guazetto<\/a><\/li>\n<li class=\"page_item page-item-1050\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/lemon-basil-tagliatelle\/\">Lemon Basil Tagliatelle<\/a><\/li>\n<li class=\"page_item page-item-1046\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/malloreddus\/\">Malloreddus<\/a><\/li>\n<li class=\"page_item page-item-1135\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/malloreddus-con-salsiccia\/\">Malloreddus con salsiccia<\/a><\/li>\n<li class=\"page_item page-item-1128\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/pansotti-con-salsa-di-noci\/\">Pansotti con salsa di noci<\/a><\/li>\n<li class=\"page_item page-item-1067\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/papardelle-with-guanciale\/\">Papardelle with Guanciale<\/a><\/li>\n<li class=\"page_item page-item-1054\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/potato-and-ricotta-gnocchi\/\">Potato and Ricotta Gnocchi<\/a><\/li>\n<li class=\"page_item page-item-266\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/ragu-di-funghi-e-finocchio\/\">Ragu di Funghi e Finocchio<\/a><\/li>\n<li class=\"page_item page-item-1110\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/ravioli-del-formaggio-cinque\/\">Ravioli del Formaggio Cinque<\/a><\/li>\n<li class=\"page_item page-item-1124\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/ricotta-gnocchi\/\">Ricotta Gnocchi<\/a><\/li>\n<li class=\"page_item page-item-1105\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/ricotta-rollatini\/\">Ricotta Rollatini<\/a><\/li>\n<li class=\"page_item page-item-1058\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/roasted-garlic-gnocchi-with-pesto\/\">Roasted Garlic Gnocchi with Pesto<\/a><\/li>\n<li class=\"page_item page-item-1072\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/scallops-and-homemade-cavatelli\/\">Scallops and Homemade Cavatelli<\/a><\/li>\n<li class=\"page_item page-item-1114\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/scialatielli-con-aragosta-al-limone\/\">Scialatielli con Aragosta al Limone<\/a><\/li>\n<li class=\"page_item page-item-1100\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/squid-ink-and-shrimp\/\">Squid Ink and Shrimp<\/a><\/li>\n<li class=\"page_item page-item-1040\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/squid-ink-pasta-with-truffle-butter\/\">Squid Ink Pasta with Truffle Butter<\/a><\/li>\n<li class=\"page_item page-item-1034\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/tagliatele-and-crab\/\">Tagliatele and Crab<\/a><\/li>\n<li class=\"page_item page-item-1139\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/tagliatelle-paglia-e-fieno-con-prosciutto-e-funghi\/\">Tagliatelle \u2018Paglia e Fieno\u2019 con Prosciutto e Funghi<\/a><\/li>\n<li class=\"page_item page-item-1117\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/tagliatelle-al-burro-al-tartufo\/\">Tagliatelle al Burro al Tartufo<\/a><\/li>\n<li class=\"page_item page-item-1132\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/tagliatelle-con-broccolo-romanesco\/\">Tagliatelle con Broccolo Romanesco<\/a><\/li>\n<li class=\"page_item page-item-411\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/tagliatelle-fresche\/\">Tagliatelle Fresche<\/a><\/li>\n<li class=\"page_item page-item-1120\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/tagliatelle-fresche-al-prosciutto-crudo\/\">Tagliatelle Fresche al Prosciutto Crudo<\/a><\/li>\n\n<\/ul>[\/vc_column_text][\/vc_accordion_tab][\/vc_accordion][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;185459&#8243;][vc_column width=&#8221;1\/4&#8243;][vc_single_image media=&#8221;1095&#8243; media_lightbox=&#8221;yes&#8221; media_width_percent=&#8221;100&#8243; shadow=&#8221;yes&#8221; shadow_weight=&#8221;xl&#8221; lbox_dir=&#8221;vertical&#8221; lbox_connected=&#8221;yes&#8221; uncode_shortcode_id=&#8221;163649&#8243;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text] Fresh [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":1095,"parent":30,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1094","page","type-page","status-publish","has-post-thumbnail","hentry","category-pasta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Corzetti with Pesto and Green Beans - Flour Power<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/corzetti-with-pesto-and-green-beans\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Corzetti with Pesto and Green Beans - Flour Power\" \/>\n<meta property=\"og:description\" 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lbox_connected=\"yes\" uncode_shortcode_id=\"138113\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text]Dough 1 cup flour 1\/4 tsp salt 4 tbsp butter 2 tbsp blanched slivered almonds 2 large egg yolks 1 tbsp ice water Filling 2 cups pumpkin puree 1 large leek (2\u2026","rel":"","context":"In &quot;Pies&quot;","block_context":{"text":"Pies","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pies\/"},"img":{"alt_text":"Leek and Pumpkin Tart","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/leek-pump.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/leek-pump.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/leek-pump.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/leek-pump.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/leek-pump.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":1043,"url":"https:\/\/tjrecipes.com\/flour-power\/pasta\/fresh-summer-pasta\/","url_meta":{"origin":1094,"position":1},"title":"Fresh Summer Pasta","author":"Tim Dineen","date":"July 24, 2011","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"1044\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"202959\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text] The Sauce olive oil cherry tomatoes bell peppers roasted red and yellow peppers asparagus garlic sun-dried tomatoes fresh basil parmesan cheese salt and pepper, to taste Cut asparagus and quickly blanche.\u00a0\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Fresh Summer Pasta","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-3.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-3.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-3.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-3.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-3.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":1050,"url":"https:\/\/tjrecipes.com\/flour-power\/pasta\/lemon-basil-tagliatelle\/","url_meta":{"origin":1094,"position":2},"title":"Lemon Basil Tagliatelle","author":"Tim Dineen","date":"June 30, 2017","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"1051\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"434307\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text] Fresh Egg Pasta 3 cups all-purpose flour 4 large eggs 1 tsp olive oil \u00bd tsp salt Spoon 2 3\/4 cups of the flour into the work bowl of a food\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Lemon Basil Tagliatelle","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/06-30-17-tagliatelle.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/06-30-17-tagliatelle.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/06-30-17-tagliatelle.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/06-30-17-tagliatelle.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/06-30-17-tagliatelle.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":1040,"url":"https:\/\/tjrecipes.com\/flour-power\/pasta\/squid-ink-pasta-with-truffle-butter\/","url_meta":{"origin":1094,"position":3},"title":"Squid Ink Pasta with Truffle Butter","author":"Tim Dineen","date":"January 28, 2012","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"1041\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"944773\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text] 2 cups unbleached all-purpose flour 2 large eggs 2 large egg yolks up to 1 tablespoon water, if necessary 1\/2 tsp squid ink Instructions On a clean work surface, mound flour\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Squid Ink Pasta with Truffle Butter","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-2.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-2.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-2.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-2.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-2.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":753,"url":"https:\/\/tjrecipes.com\/flour-power\/breads\/kolaches\/","url_meta":{"origin":1094,"position":4},"title":"Kolaches","author":"Tim Dineen","date":"April 9, 2017","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"755\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"126094\"][vc_single_image media=\"754\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"949159\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text]adapted from Cooks Country \u00a0 INGREDIENTS DOUGH 1 cup whole milk 10 tablespoons unsalted butter, melted 1 large egg plus 2 large yolks 3\u2026","rel":"","context":"In &quot;Bread&quot;","block_context":{"text":"Bread","link":"https:\/\/tjrecipes.com\/flour-power\/category\/bread\/"},"img":{"alt_text":"Kolaches","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/04-09-17-kolache-2.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/04-09-17-kolache-2.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/04-09-17-kolache-2.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/04-09-17-kolache-2.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/04-09-17-kolache-2.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":1120,"url":"https:\/\/tjrecipes.com\/flour-power\/pasta\/tagliatelle-fresche-al-prosciutto-crudo\/","url_meta":{"origin":1094,"position":5},"title":"Tagliatelle Fresche al Prosciutto Crudo","author":"Tim Dineen","date":"November 15, 2010","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"1121\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"739501\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text] Sauce \u00a0 Ingredients Fine sea salt 5 ounces 1\/8-inch-thick slices prosciutto 3 tablespoons unsalted butter 1\/2 cup thinly sliced shallot (1 to 2 large) 2 tablespoons dry white wine 14 ounces\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Tagliatelle Fresche al Prosciutto Crudo","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-4.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-4.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-4.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-4.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-4.jpg?resize=1050%2C600&ssl=1 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