Monday, 13 July 2015

A light summer tea,

Once again sincere apologies, I have no idea where the time seems to be going. Its hard to believe that we are over half way through the year (sorry)! Well here is another beautiful dish which has me salivating and would be a lovely dish to take outside and enjoy on a warm summer evening (when we have them) to enjoy with friends and family.

Parma ham and red pepper with taglierini


  • 1/2 red or white onion, peeled
  • 1 red pepper, deseeded
  • 90g slices Parma ham
  • 1/4 of a fresh red chilli
  • 1 large firm tomato
  • 1/2 bunch of fresh flat-leave parsley, leaves picked
  • 200g taglierini
  • sea salt
  • freshly ground black pepper
  • rapeseed oil
  • 1/2 an unwaxed lemon, the zest and juice of
  • parmesan cheese, for grating


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 (Crafond Saute would be good) over a 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 loosed, 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. Alternatively, serve in a large bowl allowing guests/diners to help themselves.

Recipe and image taken from Jamie's Food Tube: The Pasta Book