Thursday, 8 February 2007

Lemon Pasta Alfredo with Prosciutto & Eschallots

Jingilli Olive Oil - I adore it!

I have never made this before. First time fluke.
I wanted to do a fresh twist on an old classic.
I think that I achieved it tonight.
This was so easy and tasted gorgeous.
The layers of flavour that came through my mouth as I devoured it.
Just stunning.
If I do say so myself.
  1. 500gms Orecchiette Pasta
  2. 400mls of Thickened Cream
  3. 1 cup of finely grated Grana Padano Cheese
  4. 2 teaspoons of finely grated Lemon Rind
  5. Juice of half a Lemon
  6. 8 slices of Prosciutto cut into shreds
  7. 1 cup of chopped Eschallots
  8. Shaved Grana Padano & a good drizzle of best Olive Oil for presentation
  9. Salt & Pepper

Big pot of boiling salted water to start. Throw in your pasta to cook and give it a good stir. Cook until aldente. In a heavy based fry pan pour in the cream, add a good pinch of salt flakes and a good grind of black pepper. Bring to a simmer slowly. When the cream is simmering add the grated Grana Padano, grated lemon rind, lemon juice and simmer for another two minutes or so. Sauce should not be to thick in texture. Taste for seasoning. Drain pasta well. Stir all of the sauce into the pasta with the Prosciutto, Eschallots and allow to sit for a minute so that the pasta is able to absorb some of the sauce. Dress with shaved Grana Padano and drizzle with good olive oil. We added extra ground black pepper at this stage. We love lots of pepper. As they say in Top Chef, we are pepper monkeys ;) Serves 4. So Easy. Enjoy.