Garganelli: Ham, Peas and Cream

Name: Garganelli: Ham, Peas and Cream (Garganelli con Prosciutto Cotto, Panna e Piselli)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 125 ml double cream; 120 g thickly sliced cooked ham, cut into strips the size of the pasta; 120 g thickly sliced cooked ham, cut into strips the size of the pasta; 25 g butter; 200 ml chicken stock (optional); 200 g fresh podded peas; 200 g dried garganelli (or 260 g fresh); grated Parmesan, to serve; nutmeg

Garganelli con Prosciutto Cotto, Panna e Piselli

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Prosciutto cotto, cooked ham, is quite prevalent in northern Italy — even if we do consider it to be a northern European/ American thing. In this recipe, it marries beautifully with sweet summer peas and cream. Any kind of cooked ham will do, but a smoked one is best.

Ingredients

200 g dried garganelli (or 260 g fresh)
200 g

Europe
Italy
Main course
Starter
Summer
Mediterranean

Method

The peas can simply be boiled until tender and drained, in which case you can omit the stock. However, they become sweeter and softer when braised: put the peas and stock in a smallish saucepan, cover with baking paper and a tight lid and cook over a low heat until completely soft – about 15 minutes. Remove the cover, and boil until the remaining stock starts to thicken – it is this sweet liquo