Again with the crispy prosciutto! I know. It's just that I bought a full dozen slices at the Italian Centre Shop when I was last there and I love the salty, smoky taste so much! It becomes something so totally different from the delicate, papery complement to melon when you fry it until it is crispy! The taste becomes bigger -much more smoky and full, and that saltiness is pronounced. It is a perfect mate for pasta in any form and especially for pasta incorporating fresh, ripe produce such as tomatoes or one of the gentler Italian cheeses, such as fontina.
This affinity prosciutto has for certain cheeses is such a fortunate circumstance considering the contents of my fridge. You see, I had such a lengthy visit to the deli counter at the Italian Centre Shop that by the time I got to the bottom of my shopping list, I'd forgotten what was at the top of it. At least that's the only excuse that I can think of for having unwittingly come home with two separate packages of Italian fontina cheese but without the applewood smoked cheddar I wanted!
Prosciutto also goes very well with peas - as is evidenced by the universal popularity of risotto with prosciutto and peas. This circumstance is also fortunate indeed, as since that last snow melted (and, coincidentally, the last edition of Blog-Appetit was held) I have had peas on the mind. It's still way too early for peas here...I still haven't even put my garden in yet! But I can't seem to stop thinking about them all the same.
Just as my panacotta phase of the new year gave way to my ice cream and gelato phase of March and April, the ice cream and gelato phase seems to be giving way to pasta. I really enjoy the noodle-y taste and texture of well-made pasta and I do prefer dried to fresh...it seems to me to have a better texture. Because of my penchant for noodle-i-ness, I invariably will choose pappardelle over other pastas and I happened to pick up a nice package of it last weekend. One of my favourite ways to enjoy beautiful pappardelle is with a dash of sea salt and cracked pepper, a quick toss in olive oil and fresh squeezed lemon, a judicious sprinkling of freshly grated reggiano, and naught else.
My tummy is rumbling just thinking about it. Maybe that explains why I just can't seem to get on the Atkins bandwagon and stay there.
However, this time it was not lemon and olive oil for me.
As I'm sure you can see by now, the Fates were obviously conspiring and the convergence of these things: a package of pappadelle, an abundance of fontina, a craving for peas, and an abiding love of crispy prosciutto - told me what was required of me.
For this easy, lovely dish you will need:
- 150 gm fontina cheese, cut into smallish chunks
- pappardelle (enough for 4)
- 200 ml peas
- 6 slices prosciutto, fried crisp and broken into shards
- 150ml cream (or milk, if you don't want the fat)
- 2 teaspoons flour
- 2 teaspoons butter
- salt, pepper
Prepare the noodles according to your liking, I am partial to the traditional al dente texture, but I am sure that not everyone is. Set the noodles aside in their hot water and drain them only as you are ready to toss them in the sauce. Do not rinse them, as this will wash the starch off them. It is the starch that helps the sauce to cling to these slippery noodles.
Make a blond roux of the butter and flour in a deep saute pan. Incorporate the cream and mix until smooth. If it is too thick, thin with a touch more cream, or some milk. add salt and pepper and stir in the fontina. Continue stirring gently until the cheese is melted in.
Drain pasta and toss into pan with sauce. Add prosciutto shards. Use tongs to toss pasta through sauce for an even coating.
Pile onto plates using tongs.
I think Matt wants to come to *your* house for dinner...
Posted by: Stephanie | May 13, 2005 at 12:06 PM