Tuesday, July 19, 2011

Pipe Rigate ai Piselli e Prosciutto

This recipe is both incredibly simple, tasty and rather laborious.

For the pasta I used rigatoni instead of pipe rigate.

Instead of piselli (peas) I used broad beans (Italian: fava, Dutch: tuinbonen). We spent the first half hour skinning the broad beans, first the pods, then the skin from each bean.



Next step: melt 1 tablespoon of butter with 1 tablespoon of olive oil and 2 cloves crushed garlic and add the beans or peas.



Add 150 ml chicken stock, wine or water. I used chicken stock. It's salty so be careful not to add too much salt. Sprinkle chopped parsley, season with salt and pepper and simmer for 5 -8 minutes. In the meantime boil the pasta.



Shred 100 gram of prosciutto crudo (dry-cured ham). I used Parma ham. It's expensive (5 euro per 100 gram) but worth it.



Add 100 ml panna da cucina and boil on high heat until the sauce thickens while stirring.



Add the Parma ham and remove from fire.



When the pasta is cooked add 1 tablespoon of butter and 100 ml panna da cucina to the hot pan.



Add the drained pasta.



Finally, pour in the sauce and toss. Sprinkle with fresh herbs before serving.

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