Garganelli with pine nuts and ham

GARGANELLI with 2_03316 COAST, pine nuts and HAM INGREDIENTS for 4 people: 320 g of fresh garganelli, 500 g of chard in costa, 4 tablespoons of olive oil, 100 g cooked ham in one piece, 40 g of pine nuts, 4 tablespoons grated Parmesan cheese, salt and pepper.

Delete the hard base of beet and coasts with a knife, separate the coast from the green leaves; wash the leaves and then drain and reduce the green part into strips.

Dip the strips into boiling salted water and boil for about 3 minutes; drain with slotted spoon, keeping the water.

Reduce the coasts to about half a cm wide sticks; then cut the prosciutto into sticks of the same size.

Toast the pine nuts in a pan 2 minutes and pour into a dish.

Heat oil in pan, insaporitevi a minute ham sticks sweet focus, add the ribs, salted sticks.

Add a ladle of cooking water of beets, put the lid on and Cook 10 minutes.

Add the strips of boiled beets, cook 3 minutes on open flame and without lid, stirring often, pepper and pine nuts.

Be sure to boil the cooking water of beets, lessatevi pasta, then when cooked, drain and pour into the pan of sauce and Brown it a minute.

Transfer to a serving dish, sprinkle with cheese and serve.

This girl is also excellent local pasta with various sauces: PEAS with Bacon and Sauté a minute 2 tablespoons frozen chopped onion in 4 tablespoons olive oil.

80 g of United fresh diced Bacon and 80 g of frozen peas.

Squirt with half a glass of white wine, evaporate, add salt and add 400 g tomato sauce.

Cook 20 minutes.

Boil the garganelli, toss with the sauce and spolverizzateli with Parmesan.

With cream and PARSLEY, melt 2 tablespoons butter in a saucepan, add 200 ml of cream, add salt and pepper and let thicken for a few minutes, avoiding to do lift the boil.

Meanwhile, boil the garganelli in 3 liters of broth made with cubes of meat.

Drain, toss with cream and spolverizzateli with 2 tablespoons chopped parsley.

WITH RAGU? Saute 1 minute WINE in a pan with 4 tablespoons of olive oil, 50 g of mixture for sauce frozen.

Add 300 g of minced veal.

Season 5 minutes, pressing with a fork.

Add salt, pepper, 2 cloves and grated nutmeg.

Wet with 2 glasses of white wine, add a bay leaf and Cook, over low heat and partly covered pan, until the wine is completely evaporated (90 minutes).

Dress the garganelli with ragu sauce boiled.