Pappardelle with sugar snap peas, peas and ham

Pappardelle with sugar snap peas, peas and ham
Pappardelle with sugar snap peas, peas and ham 5 1 Stefano Moraschini
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03647 PAPPARDELLE with SUGAR SNAP PEAS, peas and PROSCIUTTO CRUDO INGREDIENTS 4 PEOPLE 380 g pappardelle with eggs, 300 g of shelled peas, mange, 120 g 100 g sliced ham, 1 leek (about 130 g), 5 tablespoons butter, 1 tablespoon olive oil 2 sprigs of parsley, salt and pepper. Preparation: 25 minutes cooking time: 45 minutes Clean PROCESS the sugar snap peas, remove any side wires, wash, drain and cook for 5 minutes in boiling salted water. Drain with slotted spoon and put them in cold water, drain again, Pat dry with a kitchen towel, then brush with oil. Shelled peas and pour into the pot of boiling water; Cook for 15-20 minutes depending on their size. Clean the leeks, discarding the green leaves, roots and outer membranes, wash them well and cut them into rings of 3 mm thickness. Melt the butter in a frying pan, saucepan, heat for 1 minute and add the washers 3 tablespoons water. Add the ham fat part coarsely with a knife; allow 10 minutes to consume sweet fire, add the beans, peas and let it season 3 minutes, add salt and pepper. 1 wide strips cut, 5 cm piece of lean ham slices. Bring to a boil a pot with 4 litres of salt water and bake the pappardelle; drain, pour into the Pan and stir in peas for 30 seconds while the pan on high flame. Turn off the heat, add the strips of prosciutto, stirring quickly. Placed in the Centre of the plate the pappardelle, sprinkle with parsley, washed, dried and chopped. Serve immediately.

Pappardelle with sugar snap peas, peas and ham


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