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Tagliatelle con panna, cotto e piselli - Pasta with cream, ham & peas
Tagliatelle con panna, cotto e piselli

Ingredients:

Serves 2 as a main course

  • 75g frozen peas
  • 1 small onion weighing around 50g
  • 2 tablespoons olive oil
  • 130g tagliatelle
  • 100g lean, thin sliced ham
  • 100m dry white wine
  • 200ml single cream
  • Grated Parmesan cheese to serve

Method:

  1. Cook the frozen peas, strain and leave to one side.
  2. Put on a pan of water to boil for the tagliatelle.
  3. cook gently over a low heat for about 8 minutes until it is soft and just beginning to brown.
  4. Meanwhile, add the tagliatelle to the boiling water and cook according to the instructions on the packet, usually no more than 5 minutes.
  5. Cut the ham into small pieces and add to the onion along with a good sprinkling of black pepper and the peas.
  6. Turn the heat up slightly, cook for a few minutes, stirring continuously and then add the white wine.
  7. When the wine has reduced slightly turn the heat back down and add the cream, stir thoroughly and heat through without boiling.
  8. Drain the tagliatelle, tip into the pan with the other ingredients and mix until it is all coated with the cream mixture.
  9. Serve into individual warmed dishes, sprinkle with grated Parmesan cheese and eat immediately.

Notes:

Ribollita is a famous peasant dish from Tuscany and the name literally means 'reboiled'. It was originally a dish eaten by poor country people in the winter when they would reboil left over vegetables and add stale bread to the mix. If there was any left over then more vegetables and bread would be added the next day and it would be heated up again. As it was mainly eaten in the winter months cabbage was the most readily available vegetable.
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