{"id":1120,"date":"2010-11-15T11:46:08","date_gmt":"2010-11-15T15:46:08","guid":{"rendered":"https:\/\/timmydick.com\/?page_id=1120"},"modified":"2021-09-24T18:36:00","modified_gmt":"2021-09-24T22:36:00","slug":"tagliatelle-fresche-al-prosciutto-crudo","status":"publish","type":"page","link":"https:\/\/tjrecipes.com\/flour-power\/pasta\/tagliatelle-fresche-al-prosciutto-crudo\/","title":{"rendered":"Tagliatelle Fresche al Prosciutto Crudo"},"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;1121&#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;739501&#8243;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text]<\/p>\n<h4>Sauce<\/h4>\n<p>&nbsp;<\/p>\n<p><em>Ingredients<\/em><\/p>\n<ul>\n<li>Fine sea salt<\/li>\n<li>5 ounces 1\/8-inch-thick slices prosciutto<\/li>\n<li>3 tablespoons unsalted butter<\/li>\n<li>1\/2 cup thinly sliced shallot (1 to 2 large)<\/li>\n<li>2 tablespoons dry white wine<\/li>\n<li>14 ounces fresh tagliatelle<\/li>\n<li>3\/4 cup freshly grated Grana Padano or Parmigiano-Reggiano cheese<\/li>\n<\/ul>\n<p><em>Instructions<\/em><\/p>\n<p>Bring a large pot of salted water to a boil. Meanwhile, cut fat from prosciutto; finely chop fat. Cut remaining prosciutto into<br \/>\n1\/4-inch cubes. Combine prosciutto fat and butter in a large nonstick skillet. Cook over medium heat, stirring occasionally, for 2 minutes. Add shallot and cook for 1 minute more. Add cubed prosciutto and cook for 1 minute more, then add wine and \u00bc cup of the boiling water; cook until liquid has evaporated, about 3 minutes, then remove from heat.<\/p>\n<p>Add pasta to the boiling water and cook until al dente (about 3 minutes for fresh pasta). Reserving 1\/4 cup of the pasta cooking liquid, drain and immediately transfer to a large bowl.<\/p>\n<p>Return skillet with prosciutto to medium-low heat. Add cheese and stir to combine. Immediately add contents of skillet and 1 tablespoon of the pasta cooking liquid to pasta; toss to combine. Add more pasta cooking liquid to moisten, if desired. Serve immediately.<\/p>\n<p>&nbsp;<\/p>\n<h4>Tagliatelle<\/h4>\n<p>Ingredients<\/p>\n<ul>\n<li>2 cups unbleached all-purpose flour<\/li>\n<li>2 large eggs<\/li>\n<li>2 large egg yolks<\/li>\n<li>Coarse sea salt<\/li>\n<\/ul>\n<p><em>Instructions<\/em><\/p>\n<p>On a clean work surface, mound flour and form a well in the center. Add eggs and egg yolks to the well. Using a fork, gently break up yolks and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead for 10 minutes. Wrap dough tightly in plastic and let rest for 30 minutes.<br \/>\nDivide dough into 3 pieces. Cover 2 pieces with plastic wrap. Flatten remaining dough piece so that it will fit through the rollers of a pasta machine.<\/p>\n<p>Set rollers of pasta machine at the widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine.<br \/>\nRoll pasta through machine, decreasing the setting, one notch at a time (do not fold or turn pasta), until pasta sheet is scant 1\/16 inch thick.<\/p>\n<p>Cut sheet in half widthwise; dust both sides of sheets with flour. Layer sheets between floured pieces of parchment or wax paper. Cover with paper and repeat with remaining dough.<\/p>\n<p>With the short end of 1 pasta sheet facing you, loosely fold up sheet, folding sheet over two or three times from short ends toward the center. With a large chefs knife, cut folded sheet into ribbons, a scant 1\/4 inch wide. Unroll strips and lightly dust with flour; spread on a lightly floured baking sheet. Repeat with remaining pasta sheets.<\/p>\n<p>To cook the tagliatelle, bring a large pot of salted water to a boil. Add pasta and cook until tender, about 3 minutes. Drain pasta, transfer to a large serving bowl and toss with sauce.[\/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;1632350350-1-449fe-3c74&#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 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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;1121&#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;739501&#8243;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text] Sauce [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":1121,"parent":30,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1120","page","type-page","status-publish","has-post-thumbnail","hentry","category-pasta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tagliatelle Fresche al Prosciutto Crudo - 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\/tagliatelle-fresche-al-prosciutto-crudo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tagliatelle Fresche al Prosciutto Crudo - Flour Power\" \/>\n<meta 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flour.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/tjrecipes.com\/flour-power\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"}]}},"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/PdAv4s-i4","jetpack-related-posts":[{"id":1139,"url":"https:\/\/tjrecipes.com\/flour-power\/pasta\/tagliatelle-paglia-e-fieno-con-prosciutto-e-funghi\/","url_meta":{"origin":1120,"position":0},"title":"Tagliatelle \u2018Paglia e Fieno\u2019 con Prosciutto e Funghi","author":"Tim Dineen","date":"August 16, 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=\"1140\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"137310\"][vc_single_image media=\"1141\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"181932\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text]Makes about 14 oz of Pasta. \u00a0 4oz fresh spinach Fine sea salt 2 cups unbleached all-purpose flour 2 large eggs 2 large egg\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Tagliatelle \u2018Paglia e Fieno\u2019 con Prosciutto e Funghi","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-7.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-7.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-7.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-7.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-7.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":411,"url":"https:\/\/tjrecipes.com\/flour-power\/pasta\/tagliatelle-fresche\/","url_meta":{"origin":1120,"position":1},"title":"Tagliatelle Fresche","author":"Tim Dineen","date":"September 15, 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=\"412\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"814505\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text]Ingredients 1 cup unbleached all-purpose flour 1 large egg 1 large egg yolk Coarse sea salt Instructions On a clean work surface, mound flour and form a well in the center. Add\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Tagliatelle Fresche","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/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\/tagliatelle.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/tagliatelle.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/tagliatelle.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/tagliatelle.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":1105,"url":"https:\/\/tjrecipes.com\/flour-power\/pasta\/ricotta-rollatini\/","url_meta":{"origin":1120,"position":2},"title":"Ricotta Rollatini","author":"Tim Dineen","date":"April 2, 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=\"1106\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"786381\"][vc_single_image media=\"1107\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"867201\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text]Pasta: 2 cups all-purpose flour 2 eggs 2 egg yolks 1\/2 teaspoon kosher salt water, if needed Filling: 4 oz diced prosciutto 4\u00a0 cups\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Ricotta Rollatini","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/rolatini-2.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/rolatini-2.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/rolatini-2.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/rolatini-2.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/rolatini-2.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":1110,"url":"https:\/\/tjrecipes.com\/flour-power\/pasta\/ravioli-del-formaggio-cinque\/","url_meta":{"origin":1120,"position":3},"title":"Ravioli del Formaggio Cinque","author":"Tim Dineen","date":"February 19, 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=\"1111\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"102038\"][vc_single_image media=\"1112\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"196284\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text]Dough 2 cups all-purpose flour 3 eggs 1\/4 tsp salt 1\/4 tsp olive oil Make a mound of the flour on a counter.\u00a0 Make\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Ravioli del Formaggio Cinque","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/rav-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/rav-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/rav-1.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/rav-1.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/rav-1.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":1117,"url":"https:\/\/tjrecipes.com\/flour-power\/pasta\/tagliatelle-al-burro-al-tartufo\/","url_meta":{"origin":1120,"position":4},"title":"Tagliatelle al Burro al Tartufo","author":"Tim Dineen","date":"December 6, 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=\"1118\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"141776\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text] Tagliatelle Fresche Ingredients 2 cups unbleached all-purpose flour 2 large eggs 2 large egg yolks Coarse sea salt Instructions On a clean work surface, mound flour and form a well in\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Tagliatelle al Burro al Tartufo","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-2.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-2.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-2.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-2.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag-2.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":1132,"url":"https:\/\/tjrecipes.com\/flour-power\/pasta\/tagliatelle-con-broccolo-romanesco\/","url_meta":{"origin":1120,"position":5},"title":"Tagliatelle con Broccolo Romanesco","author":"Tim Dineen","date":"September 20, 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=\"1133\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"195187\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text] Sauce \u00a0 2 \u00bd lbs cauliflower (preferably Romanesco) 1 large garlic clove, peeled \u00bc cup extra virgin olive oil 4 flat anchovy fillets \u00bd tsp dried red pepper flakes (or more\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Tagliatelle con Broccolo Romanesco","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag5.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag5.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag5.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag5.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/tag5.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages\/1120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/comments?post=1120"}],"version-history":[{"count":3,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages\/1120\/revisions"}],"predecessor-version":[{"id":2122,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages\/1120\/revisions\/2122"}],"up":[{"embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages\/30"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/media\/1121"}],"wp:attachment":[{"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/media?parent=1120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/categories?post=1120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/tags?post=1120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}