A delicious comforting pasta with ham and cream and peas.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Loves Company | 2022-09-18 15:00:33 |  1,961 Views |
Ricotta pasta with prosciutto
I was training to be a chef in Emilia-Romagna and after a long day at La Scuola Internazionale di Cucina Italiana where I had to digest lessons on pasta rolling wine recognition and cheese tasting in another language I had absolutely no desire to go grocery shopping and cook for myself.
Luckily Parma’s pantry staples are pretty darn good. Your fridge is usually stocked with prosciutto panna da cucina (“cooking cream”) and Parmigiano-Reggiano. Grab some peas from the freezer and you’ll have a sweet salty creamy bowl of pasta prosciutto e piselli in no time. It’s as classic and beloved as American mac and cheese only way better.
In the United States the word “prosciutto” is synonymous with the dry-cured hams made famous in Parma in Emilia Romagna and San Daniele del Friuli in Friuli-Venezia Giulia. In Italy such hams fall into the prosciutto “crudo” (raw) category. Of course they’re not raw pig’s trotters—they’re salted for months—but they’re also not boiled like prosciutto “cotto” or smoked like Alto Adige speck (for more information check out our guide to Italian salumi).
