LINGUINE CON PROSCIUTTO E PISELLI  – PEAS AND HAM LINGUINE

Recipe n. 18

I haven’t made this dish in a while as I inevitably got bored with it because my husband keeps asking me to cook it way too often, as he likes it so much.  I have decided to start making it again after kept it in ‘quarantine‘ for quite some time. What I really love about this dish is what you can make with it from the leftovers the next day.… I learnt this trick in Italy from a lovely ‘mamma Napoletana’ who told me that in Naples it’s a very common thing to do with leftover pasta. I am not the kind of person who would ever eat cooked pasta from the day before as it usually tastes like ‘glue’, but with this recipe it’s a totally different story…

Ingredients

  • 1 lb Linguine or Spaghetti
  • 1 medium sized onion
  • 1 lb Frozen peas
  • ¼ lb Ham cut in strips
  • ¼ cup Parsley chopped
  • 1/2  cup of vegetable broth or plain water
  • ¼ cup Fresh grounded Parmesan cheese
  • Pinch of Red chili pepper flakes
  • Olive oil
  • Salt and pepper
  • 3 to 4 Eggs
  • ¼ cup Milk (or rice milk)

In a tall pot bring the water to a boil and cook pasta until ‘al dente’. In the meantime in a large skillet or pot heat the olive oil and add the onion, salt and pepper and red chili pepper flakes. When the onion is about translucent add the peas and cook for about 2 more minutes. Add the broth or just plain water and cook the peas for about 10 minutes. Add the ham and cook 5 minutes longer. Turn the heat off and add some fresh chopped parsley and mix this dressing with spaghetti. If the dressing looks a bit dry you can add some of the cooking water you used for pasta. Sprinkle some Parmesan cheese on each plate.

Now here comes the best part. Keep the left over pasta already mixed with the dressing refrigerated. The day after you can enjoy this great ’frittata di pasta’ at lunch or dinnertime:  whisk 3 or 4 eggs in a bowl, salt and pepper and some milk (I like to use rice milk). In a skillet heat a couple of table spoons of olive oil and stir the pasta ‘to bring it to life’ again, now add the eggs and lower the heat, cover with a lid and cook until the eggs look brown on the surface. I actually finish the cooking part of this dish in the oven and broil for 2 or 3 minutes to obtain a crunchy brown frittata.  Set aside, let it cool and cut the frittata in slices to serve.

Advertisements

Recipe n.6

April 25, 2010

MY ITALIAN TRICOLORE SPREADS

I love spreads in general, sweet and savory. It’s good to always have some in the refrigerator, they make a perfect appetizer or a quick delicious snack on bread or chips or a perfect base to make sandwiches. You can certainly buy them ready made in any supermarket but they don’t taste anything like healthy homemade spreads. I like to make my own spreads in big batches so that I can freeze some and have them handy when I need them. They are easy to make and you can be very creative with them. There are ‘no rules’. These three spreads are my family’s favorite and when you put them one next to the other they look just like the Italian flag!  Isn’t it pretty?

TRICOLORE SPREADS

Ingredients

Green spread:

  • 2 cups Frozen Peas
  • ½ cup Fresh Mint
  • 3 cups Vegetable broth
  • Salt and pepper

White spread (Hummus):

  • 8 ounces dry chickpeas
  • 2 Tbsp Tahini (Sesame paste)
  • 2 Garlic  cloves smashed
  • ¼ tbsp ground cumin
  • 1 tbsp fresh lemon juice (optional)
  • ¼ cup good quality extra virgin olive oil
  • Salt and Pepper

Red spread

  • 10 ounces of sundried tomatoes from a jar (in olive oil),  drained and chopped
  • ¼ cup fresh thyme or basil
  • 2 Garlic cloves, smashed
  • ¼ cup good quality extra virgin olive oil
  • Salt and pepper

Let’s start with the ‘green spread’: cook the peas for about 6 minutes in boiling water with the vegetable stock.  Drain the water and let it cool down for a few minutes. In the meantime chop the mint slightly and place it in a food processor. Add the peas, salt and pepper. Blend until it reaches a creamy consistency.

For the ‘white spread’: after you have  been soaking the dry chickpeas overnight, rinse them well under running water. In a big pot cover the chickpeas with water and bring to boil. Reduce the heat to simmer and  cook for about 2 hours. Drain the water but reserve some for later. In a small skillet pan add 1 or 2 spoons of olive oil and when it is hot add the garlic. As soon as the garlic turns golden brown remove from the heat. In a food processor place the chickpeas, sesame paste, garlic with the olive oil, salt and pepper and blend  until you reach a creamy consistency. Add some of the water you cooked the chickpeas with to adjust the consistency.

For the ‘red spread’: Drain the olive oil from the sundried tomatoes jar and place the chopped tomatoes, garlic, thyme , salt and pepper in a food processer and blend until smooth. Slowly add the rest of the extra virgin olive oil.

Transfer the spreads to 3 different bowls and arrange  slices of toasted bread on a platter to serve the spreads on.

%d bloggers like this: