My world-famous mother has travelled back to Los Angeles with me. To me, personally, this means coming home to an extremely clean house, laundry sorted, ironed and organized, dogs brushed and über happy to have company most of the day and food. Lots of food. For others passing through my house, it also means being fed whether they like it or not. Somehow, my idea of cereal for dinner is such anathema to my mother, that she has to convince me every single night that whatever alternative she has cooked up, has to be better. Well, it is but that is not the point – by the end of her two month stay, at this rate, I will have ballooned into oversized proportions.
But you try to fight with an Italian mother intent on feeding her child! Last night, it was pappardelle with prosciutto and peas, a dish I hadn’t had in probably 20 years and forgotten how delicious it is. If you happen to have an Italian mother lying around, insist of freshly made pasta, otherwise, store-bought pappardelle will have to do.
RECIPE – yields 4 portions
1/4 # prosciutto cut into small cubes
3/4 # pappardelle
3/4 C tomato sauce (possibly home-made)
1/4 onion, finely chopped
1C peas, fresh or frozen
1 T olive oil, mildly flavoured
Salt and pepper to taste
1 T Butter
- Remove about 1 T of fat from the prosciutto and set aside. Heat the oil in a saucepan and add the onion and the prosciutto fat and cook on medium until the onion is translucent and the fat has melted.
- Add peas and cook for about three minutes, then add the tomato sauce and mix until everything is combined. Add salt and pepper. Set aside.
- In the meantime, cook the pappardelle in salted, boiling water. Drain.
- Re-heat the sauce, add the prosciutto and the pappardelle and mix together on the stove (you want to add the prosciutto at the end to keep it tender but, should you prefer it crispy, add it with the peas).
- Remove from heat and add the butter. Mix until melted and serve immediately.