On this blog I like to share all my foody adventures with you. More and more often they are inspired by other bloggers, and as you may have noticed if you have been following my blog for a while, I do not mind at all to blog about the results of trying other blogger’s ideas and giving them credit.
Today’s post is about a simple but very tasty Italian dish (aren’t they all): pasta with peas and ham. I’ve already done a post about pasta with (boiled) ham, peas, and cream, which was inspired by CampariGirl. Today’s version is different in a couple of ways: it uses cured ham (prosciutto crudo) instead of boiled ham (prosciutto cotto), it uses fresh pasta, and it doesn’t use cream. It has also been inspired by another of my favorite bloggers: Josephine of My Home Food That’s Amore. She is a wonderful person who shares her love for simple but tasty Italian food on her blog. Thanks, Jo, for introducing me to quadrucci, a type of fresh pasta that I had not seen before. I love them!
Quadrucci means something like little squares in Italian, and that is exactly what they are: small squares of fresh pasta dough. Even though they are made from the same dough, the result is quite different from fresh tagliolini, tagliatelle or pappardelle. I like the combination with prosciutto and peas. Making this with fresh pasta is quite different from the version with penne.
Even though it is made with fresh pasta made from scratch, this is so easy to prepare that I made it when I came home from work, cheating a little by not allowing the pasta dough to rest for as long as I normally allow it to rest, and not allowing the quadrucci to rest at all. They still turned out fine, probably thanks to my friend the stand mixer. Here’s my version, slightly adapted from Jo’s. (It is interesting to note that Jo’s post was inspired by another blogger, Francesca.)
200 grams (1 1/4 cup) semola di grano duro rimacinata (semolina flour)
100 grams (3.5 oz) prosciutto, thinly sliced and cut intro strips
1 onion, thinly sliced
150 grams (1 cup) frozen peas (or fresh ones if they are in season)
60 ml (1/4 cup) dry white wine
40 grams (3 Tbsp) butter
freshly grated parmigiano reggiano
Prepare the pasta dough from the eggs and flour, using my instructions.
Dust the sheets of dough with flour to avoid sticking and cut them into squares of about 1.5 cm (3/4 inch) with a pastry wheel or pizza cutter. (I also try to fold the pasta to cut more squares at the same time, but it takes more time that way to peel the quadrucci off each other afterwards.)
Add the wine and cook, stirring, for a few minutes until the peas are cooked and the wine has reduced to about a tablespoon. You may need to add a little bit of water if the peas aren’t cooked yet, depending on whether the peas were parboiled already.
Meanwhile, bring a large pot of water to a boil for the pasta.
Two years ago I made bounet, a typical dessert from Piemonte, for the first time. It is custard that is flavored with chocolate, rhum, and amaretti cookies, and cooked au bain marie (in the oven or in a sous-vide cooker) with a caramel. It is a great dessert that I’ve cooked many times again, and pairs very well with Barolo Chinato.