recipes
Pappardalle tossed with Parma ham, mushrooms and cream
2012-11-19|2012-11-19
Ingredients
- 400g pappardalle pasta
- 50g chopped onions
- 5g chopped garlic
- 4 fresh basil leaves, chopped
- 50g Parma ham
- 40g chopped tomatoes
- Fresh seasoning
- 500ml fresh cream
- 50ml white wine
- 3 tbsp olive oil
- Grana padana shavings
- 400g pappardalle pasta
- 50g chopped onions
- 5g chopped garlic
- 4 fresh basil leaves, chopped
- 50g Parma ham
- 40g chopped tomatoes
- Fresh seasoning
- 500ml fresh cream
- 50ml white wine
- 3 tbsp olive oil
- Grana padana shavings
Method
Fill a large pan with water, pinch of salt, 1 tablespoon of olive oil and bring to the boil. Heat a tablespoon of olive oil in a large pan and fry the onions and until soft. Add the sliced Parma ham, garlic and basil and continue cooking for a few minutes. Add the chopped tomatoes, white wine and reduce by half. Finish off by adding the cream and continue to reduce by half. Cook the pasta in the pan of boiling water for 6-7 minutes before draining away the pasta. Add the cooked pasta to the sauce, along with a tablespoon of olive oil and mix well. Serve immediately garnished with Grana shavings.
|Fill a large pan with water, pinch of salt, 1 tablespoon of olive oil and bring to the boil. Heat a tablespoon of olive oil in a large pan and fry the onions and until soft. Add the sliced Parma ham, garlic and basil and continue cooking for a few minutes. Add the chopped tomatoes, white wine and reduce by half. Finish off by adding the cream and continue to reduce by half. Cook the pasta in the pan of boiling water for 6-7 minutes before draining away the pasta. Add the cooked pasta to the sauce, along with a tablespoon of olive oil and mix well. Serve immediately garnished with Grana shavings.
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