Tagliatelle with poppy seeds and prosciutto from Saveur Magazine, April 2012 (#146): Las Vegas Issue (page 24)

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Notes about this recipe

  • Rutabaga on April 29, 2014

    Simple, delicious, and an intriguing way to incorporate both buttermilk and poppy seeds. Having made the dough the night before, I used homemade egg fettuccini, and even with the rolling and cutting of the pasta (using the Kitchen Aid pasta attachment), this dish was ready and on the table in under 45 minutes. Instead of shallots, I used green garlic as that's what I had on hand. The overall flavor was mild, but a little tangy from the buttermilk and lemon juice, with a gentle crunch from the poppy seeds. Even with the cream and cheese, it had tasted refreshingly light.

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