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Spelt pasta with fresh peas and tuscan raw ham
04/06/2013 - Spelt pasta preserve all the flavour and scent of this very ancient cereal, which is having a revival for its nutrition values such as vitamins, minerals and also selenium, an antioxidant precious for retarding skin ageing. Ingredients for 4 people: - 400 g spelt Ditali "Principato di Lucedio" - 300 g fresh peas - 100 g of Tuscan raw ham (prosciutto crudo) "Macelleria Ceccotti" - Organic Extra Virgin Olive Oil "Podere Spazzavento" - Grated Parmigiano Reggiano aged 36 months - 1/2 onion - Salt from Trapani - 250 ml of water
Articolo tratto da: Anne to London



Ingredients for 4 people:

- 400 g spelt Ditali "Principato di Lucedio"
- 300 g fresh peas
- 100 g of Tuscan raw ham (prosciutto crudo) "Macelleria Ceccotti"
- organic Extra Virgin olive Oil "Podere Spazzavento"
- Grated Parmigiano Reggiano aged 36 months
- 1/2 onion
- salt from Trapani
- 250 ml of water

Finely chop the onion and fry in a pan with olive oil for 2 minutes. Add the peas and the water. salt and simmer for 30 minutes. Fry the strips of raw ham in a separate pan in a little olive oil until crispy.

Cook the Ditali for about 5 minutes until al dente. Drain and mix with the peas. Serve with the crispy ham and plenty of grated Parmesan.

Recommended wine: Pirro IGT Rosso 2011 "Podere Spazzavento"







 


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