TABELIAAUTHENTIC RECIPE
Tagliatelle con Prosciutto di Parma e PiselliTagliatelle with Parma Ham and Peas
Parma prosciutto and green peas evoke spring in Emilia-Romagna, adding colour to a rich butter and Parmigiano sauce. In-season peas bring a distinctly greater sweetness.
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Ingredients (4 servings)
- Dried tagliatelle320 g
- Thinly sliced prosciutto crudoCut into strips 1 cm wide.80 g
- Fresh or frozen green peas200 g
- Unsalted butter60 g
- Cream, at least 35% fat150 ml
- Parmigiano Reggiano70 g
- Small onionFinely chop.1 piece
- Dry white wine60 ml
- Salt20 g
- Coarsely ground black pepper3–4 turns of the mill
Method
Cut the prosciutto
- 1 Cut the prosciutto into strips 1 cm wide.
Ready when
Continue once all is cut.
Chop the onion
- 1 Finely chop the onion.
Ready when
Continue once chopped.
Blanch the peas
- 1 Blanch the peas in salted water, 500 ml water with 1 tsp salt, for 1–2 minutes, then drain.
Ready when
Continue after blanching for 1–2 minutes and draining.
Sauté the onion
- 1 MeanwhileBegin boiling a large pot of water with 10 g salt per 1 L water.
- 2 Melt 40 g butter in a frying pan and cook the onion over low heat for 5–6 minutes.
Ready when
Continue when the onion is translucent and softened.
Cook the prosciutto
- 1 Add the prosciutto and sauté over medium heat for 2 minutes.
Ready when
Continue after 2 minutes.
Caution
Work quickly; too much heat toughens the ham.
Add the wine
- 1 Add 60 ml white wine and cook off the alcohol over high heat for about 1 minute.
Ready when
Continue once the alcohol has evaporated.
Finish the sauce
- 1 Add the peas and 150 ml cream and simmer over medium-low heat for 3–4 minutes.
- 2 Season with 1/4 tsp salt and 3–4 turns of black pepper, using restraint because the prosciutto is salty.
Ready when
Continue after simmering for 3–4 minutes and adjusting the seasoning.
Cook the pasta
- 1 Add the tagliatelle to the prepared boiling salted water and cook al dente, 1 minute less than the package time.
- 2 Reserve 100 ml cooking water.
Ready when
Lift out when al dente.
Coat the pasta
- 1 Lift out the al dente tagliatelle and transfer to the frying pan.
- 2 Add the remaining 20 g butter and half the Parmigiano and toss quickly.
- 3 Adjust the sauce consistency with 2–3 tbsp pasta water.
Ready when
Continue once the creamy sauce coats everything.
Finish with Parmigiano
- 1 Plate and grate the remaining Parmigiano over the top.
Ready when
The dish is ready once the Parmigiano is added.
About this dish
Parma is an Emilia-Romagna city known worldwide for Prosciutto di Parma. Salted with sea salt and aged for 18–36 months in cool mountain air, this cured pork leg develops a complex flavour in which saltiness and sweetness merge.
Peas are harvested on Emilia’s farms from April to May. The sweetness of freshly picked peas is exceptional, and their market season is short. The prosciutto’s salt and savoury flavour blend into a butter and Parmigiano sauce, while spring peas give the whole dish focus with their sweetness. For the people of Emilia, this pairing announces spring’s arrival.
Bring the full course home next weekend.
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