Fresh pasta with ham, prosciutto, and cream; broccoli rabe – 10 January 2015

main150110We are still in search of recipes to use up the cream I overbought for our family cook last Tuesday (6th). Also, we had 1/4 of the pasta remaining, which we rolled and cut on I think Thursday. We used 1/2 the recipe Tuesday, 1/4 more on Thursday, and finally finished the last quarter today. We cooked the noodles about 5 minutes in salted water. The sauce is from The Pasta Bible by C. Teubner et al., an outstanding cookbook. The amounts are what we actually used – roughly a half recipe – which I would have cut slightly, given the amount of pasta – but we used it all. Cut up about 1/4 lb smoked ham (Fra’ Mani) and 1/4 lb prosciutto, cut thicker than usual, and cook these for a few minutes in 3 Tbsp butter in a medium saucepan. Grate in a pinch (didn’t measure) of nutmeg, and add 1/2 cup cream and 1/4 cup grated parmaggiano. Bring to a boil and cook slowly for 10 minutes. Use pasta water to heat the bowls. Add the drained pasta and to the sauce and mix well. Sprinkle additional grated parmaggiano over the top, along with about 2 Tbsp each of chives and parsley, chopped.

setting150110We also bought some green veggies from Riverdog Farm at the Berkeley farmers’ market in the morning, and D decided we should try the broccoli rabe He cut up the stems and boiled them quite a bit, then added them to the leaves and some garlic, and cooked a bit in oil – a bit too long, actually – this probably doesn’t need more than a few minutes.

wine150110We had our favorite Domaine La Milliere 2009 Vin de Pays de Vaucluse, though this was not the best of the bottles we’ve had of this purchase. Also had a bit more of the Acme Italian loaf, leaving enough to have with cheese for lunch tomorrow.



[That’s as far as the real-time draft went – adding the rest based on photo on 20150615]


Looks like a romaine-based salad with ham and brie chunks, perhaps to use up both of those. Some radicchio in there, too, I see. D clearly made this!lunchmain150110

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