Parma Ham Pasta
- 120 g pasta (tagliatelle/fettucine suggested)
- extra virgin olive oil
- 50 g broccoli (florets)
- 40 g diced shallot (1 small)
- 50 g diced Parma ham
- 5 fl oz whipping cream
- 25 g grated parmesan cheese
- 1/4 t saffron (optional)
- ground white pepper
Start some plates warming on low in the oven. Start the pasta boiling in well-salted water.
Steam the broccoli florets. Saute them in oil with the shallot and diced Parma ham. Add the cream, cheese, saffron, and pepper. Add salt to taste. Reduce until mixture reaches desired consistency.
When the pasta is done cooking, drain, and add to pan with ham. Saute briefly, then serve on warmed plates.
SJ Note 6 Feb 2010: This had really good flavor, but the original form (baked in baking cups) was a bit fussy, and wound up in the above form anyways, so I've re-written it to be easier to eat and make. It also needed much more cream than originally called for; that amount will require tweaking the next couple of times this is made, so start with less cream and add as needed. Definitely a keeper!
SJ Note 24 Sept 2010: This was really good! We didn't have broccoli, so used peas instead, and just boiled them as usual, and added them with the cream, etc. We also used whipping cream, but it reduced easily enough. The amount is fine as written here.