Noodles with asparagus sauce and prosciutto petals
(This recipe was created by Nuxia)
Ingredients for 4 people:
250g noodles
500ml of cream
400g asparagus
300g of sliced cooked ham
extra virgin olive oil to taste
1 clove garlic (optional)
Salt and pepper
In a pot with boiling water blanch the asparagus, cut into small pieces, for 10 minutes or until they are cooked. Drain the asparagus cooking water, and set aside the liquid. In a pan heat just a little extra virgin olive oil and add the asparagus and a clove of garlic. Season with salt and add a pinch of pepper. Cook for 2 minutes. Turn off the heat and remove garlic. In a saucepan of boiling water for noodles. Meanwhile, take 2/3 of the asparagus, and put them in a blender (the rimanente1 / 3 should be composed of asparagus tips that will serve for the decoration of the pot). Add a ladle of the asparagus cooking water and blend. Put the cream of asparagus to the pan and add the cream. Allow the mixture to reduce, if necessary, adding a ladle of cooking water of asparagus, and a pinch of sale.Cuocere with a lid for 3 4 minutes maximum. Cook the noodles in boiling water. Cut the ham into small pieces with the exception of a few pieces that will be used to decorate the final dish. Drain the pasta. add to the pan with the cream of asparagus, along with some sad cooking water to it. Light the fire and mix well. Combine the chopped ham and 2/3 of the asparagus kept aside. Turn off and put on plates decorate as desired with some hint of asparagus and a few small pink ham.
Recipe of the 11/06/2012
(This recipe was created by Nuxia)
Ingredients for 4 people:
250g noodles
500ml of cream
400g asparagus
300g of sliced cooked ham
extra virgin olive oil to taste
1 clove garlic (optional)
Salt and pepper
In a pot with boiling water blanch the asparagus, cut into small pieces, for 10 minutes or until they are cooked. Drain the asparagus cooking water, and set aside the liquid. In a pan heat just a little extra virgin olive oil and add the asparagus and a clove of garlic. Season with salt and add a pinch of pepper. Cook for 2 minutes. Turn off the heat and remove garlic. In a saucepan of boiling water for noodles. Meanwhile, take 2/3 of the asparagus, and put them in a blender (the rimanente1 / 3 should be composed of asparagus tips that will serve for the decoration of the pot). Add a ladle of the asparagus cooking water and blend. Put the cream of asparagus to the pan and add the cream. Allow the mixture to reduce, if necessary, adding a ladle of cooking water of asparagus, and a pinch of sale.Cuocere with a lid for 3 4 minutes maximum. Cook the noodles in boiling water. Cut the ham into small pieces with the exception of a few pieces that will be used to decorate the final dish. Drain the pasta. add to the pan with the cream of asparagus, along with some sad cooking water to it. Light the fire and mix well. Combine the chopped ham and 2/3 of the asparagus kept aside. Turn off and put on plates decorate as desired with some hint of asparagus and a few small pink ham.
Recipe of the 11/06/2012
Under the lens:
(This article from Nuxia)
This is a cooked pork ham, usually bone, lightly smoked, which is sold to the public hot and cut by hand.
Category: Fresh meat and their preparation
Territory concerned to the production: Province of Trieste.
Description of methods of processing, storage and aging:
We use pork legs heavy, fresh and not frozen. It provides for injecting into a vein of the brine supplemented with natural flavorings and subsequent hot smoking with wood chips of fir. Thereafter the ham, complete with bone, cooked in a boiler is still hot and delivered in the shops which provide for the general public. The product is sliced manually as the consumer demands it. Materials, equipment used for the preparation and packaging and description of the work rooms, storage and ripening Given the problems associated with the hygienic processing of meat, the premises where the hams are processed and the equipment used conform to the legal regulation in force. Evidence supporting that the methods have been practiced consistently and according to traditional rules for a period not less than 25 years Prague ham comes from an old Austro-Hungarian tradition born in Prague exactly 150 years ago but was lost in the place of origin. In fact this type of product is unavailable in the Czech Republic whereas the butchers and grocers Trieste craftsmen have maintained an orderly and uniform rules and so tuttore is done by local industries.
In The Kitchen:
Prague ham is part of traditional Easter menu Trieste and at this time is consumed with the pliers.
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