Ribbons to brandy and ham
Instructions
Bring the water to a boil for the pasta.
Meanwhile, slice the shallot and put it in a pan with a little oil; just wilted, add the diced ham and grilling fresh focus.
Deglaze with a finger of Brandy and continue cooking while the water boils.
Throw the ribbons, and then drain them al dente, join us at ham and sauté with a little heavy cream (about 50 g) and possibly a few tablespoons of pasta water, salt and pepper.
Bring right to the table.
Ingredients and dosing for 4 persons
- 250 g of type pasta ribbons
- Bit 1 of ham (100 g)
- 1 shallot
- Cream
- 1 finger of brandy
- Olive oil extra virgin
- Salt
- Pepper