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Michelle Handrahan Henschell
Tagliatelle with parma ham and spinach
A tasty Italian recipe. The main course contains the following ingredients: meat, tagliatelle bicolore (two-colored ribbon paste), Parma ham, olive oil, butter, garlic (finely chopped), ready-to-cook spinach (300 g) and freshly ground four-season pepper.
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Ingredients
Directions
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Sprinkle Tagliatelle in plenty of water with salt according to directions for use.
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Paste slices of Parma ham into long strips.
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Fry 1 tbsp oil in frying pan with non-stick coating.
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Spread the ham on the bottom of the pan and crunch until crispy.
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Drain on kitchen paper.
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Heat half of butter and 1 tbsp olive oil in the same frying pan.
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Garlic gently fry for 1 min.
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Add spinach in portions and let it shrink in a pinch.
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Season with salt and pepper.
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Drain Tagliatelle, keep 4 tablespoons of cooking water.
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Remove Tagliatelle with cooking liquid and the rest of butter in pastapan.
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Create spinach through it and repeat pasta in two deep plates.
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Crispy bars Place Parma ham on pasta and grind generous pepper over it..
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Nutrition
605Calories
Sodium21% DV505mg
Fat52% DV34g
Protein62% DV31g
Carbs14% DV43g
Fiber4% DV1g
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