Parma Ham and Red Pepper with Taglierini
Summary Not available
- 5 onion (white, peeled)
- 1 red pepper (deseeded)
- 90 g Parma ham
- 1 red chilli
- 1 tomato (firm)
- 5 parsley (flat-leaf , leaves picked)
- 200 g Tagliolini
- 1 black pepper
- 4 tbsp olive oil
- 5 lemon (unwaxed)
- 3 tbsp Parmesan cheese (for grating)
Watch Gennaro as he demonstrates how to make Parma Ham and Red Pepper with Taglierini: Start by preparing your ingredients
Very finely slice the onion, pepper and half the Parma ham
Finely slice the chilli
Quarter the tomato, cut out the seeds and finely dice the flesh
Finely chop the parsley leaves
Put the finely sliced Parma ham into a large dry frying pan over a high heat and cook for 5 minutes, or until crispy
Transfer to a double layer of kitchen paper to drain
Cook the taglierini in a large pan of boiling salted water until al dente
Meanwhile, return the frying pan to a medium-high heat with 3 tablespoons of oil
Add the onion, pepper and chilli and cook for a minute or so
Roughly slice the remaining Parma ham and add to the pan, stir in most of the parsley leaves and season lightly with salt and pepper
Reserving some of the cooking water, drain the taglierini and add to the sauce
Add the lemon juice, diced tomato and a good grating of Parmesan
Toss well over the heat until lovely and glossy, adding a splash of the cooking water to loosen, if needed
Divide between your plates, sprinkle over the crispy Parma ham and add an extra grating of Parmesan
Finish by sprinkling over the lemon zest and the rest of the chopped parsley
No extra notes