marsha-tbay
Well-known member
from Home cooking reprinted from The Splendid Table
4 med size red bell peppers
1-1/2 tbsp unsalted butter
2-1/2 oz thinly sliced Prosciutto di Parma, coarsely chopped
1 c heavy cream
6-8 qts salted water
1# fresh garganelli or imported dried penne rigate pasta
2-1/3 c very sweet fresh peas, lightly steamed or frozen tiny peas, defrosted
1 c (4oz) freshly grated Italian Parmigiano-Reggiano cheese
salt to taste
1/4 to 1/2 tsp freshly ground black pepper
To roast the peppers, sear and blister them all over on an outdoor grill, or on a sheet of aluminum foil in an oven rack set about 3 to 4" below a preheated broiler. Keep turning the peppers until their surfaces are well seared. Then tuck the peppers into a plastic or paper bag, seal, and let stand about 30 minutes. Slip off the skins, core and seed. Cut the peppers into 1/2 to 3/4" dice. The peppers can be roasted a day in advance ,and stored in a sealed container in the refrigerator.
Melt the butter in a 12" skillet over med-high heat and saute the prosciutto 30 seconds. Add the roased peppers and cook another 30 seconds. Add the cream, and set aside off the heat.
Have a serving bowl and shallow soup dishes warming in a low oven. Bring the salted water to a vigorous boil. Drop in the pasta and cook until tender, but still firm to the bite, al dente. Watch carefully; fresh pasta could cook in about 30 seconds, dried pasta will take 10-12 minutes. Drain the cooked pasta in a large colander.
Quickly bring the sauce to a boil, stirring in the peas. Immediately add the hot pasta, and toss over high heat until the sauce has totally covered the pasta. Add the cheese, and toss to coat and penetrate. Add salt to taste, and lots of freshly ground pepper. Transfer to the heated serving bowl and serve in heated soup dishes.
4 med size red bell peppers
1-1/2 tbsp unsalted butter
2-1/2 oz thinly sliced Prosciutto di Parma, coarsely chopped
1 c heavy cream
6-8 qts salted water
1# fresh garganelli or imported dried penne rigate pasta
2-1/3 c very sweet fresh peas, lightly steamed or frozen tiny peas, defrosted
1 c (4oz) freshly grated Italian Parmigiano-Reggiano cheese
salt to taste
1/4 to 1/2 tsp freshly ground black pepper
To roast the peppers, sear and blister them all over on an outdoor grill, or on a sheet of aluminum foil in an oven rack set about 3 to 4" below a preheated broiler. Keep turning the peppers until their surfaces are well seared. Then tuck the peppers into a plastic or paper bag, seal, and let stand about 30 minutes. Slip off the skins, core and seed. Cut the peppers into 1/2 to 3/4" dice. The peppers can be roasted a day in advance ,and stored in a sealed container in the refrigerator.
Melt the butter in a 12" skillet over med-high heat and saute the prosciutto 30 seconds. Add the roased peppers and cook another 30 seconds. Add the cream, and set aside off the heat.
Have a serving bowl and shallow soup dishes warming in a low oven. Bring the salted water to a vigorous boil. Drop in the pasta and cook until tender, but still firm to the bite, al dente. Watch carefully; fresh pasta could cook in about 30 seconds, dried pasta will take 10-12 minutes. Drain the cooked pasta in a large colander.
Quickly bring the sauce to a boil, stirring in the peas. Immediately add the hot pasta, and toss over high heat until the sauce has totally covered the pasta. Add the cheese, and toss to coat and penetrate. Add salt to taste, and lots of freshly ground pepper. Transfer to the heated serving bowl and serve in heated soup dishes.