Simple food...

Adapted from “Gino’s Pasta” by Gino D’Acampo

This is an interesting dish.

Prosciutto and artichokes in a pasta. I wasn't sure if it’ll work, as in whether I’d like it, but it was nice and simple.

Maybe I’m used to the “uncooked” prosciutto so I found this cooked version a bit strange. Next time I think I might just add the prosciutto to the dish after the pasta is plated and ready to serve.

In the photo above I haven’t added the cheese yet!

Serves 4

Ingredients:

• 6 tablespoons olive oil
• 2 red onions, peeled and finely sliced
• 10 slices of Parma ham, cut into strips across the width
• 10 artichokes hearts in oil, drained and quartered
• 100 ml dry white wine
• 3 tablespoons freshly chopped flat leaf parsley
• 400g fresh egg tagliatelle
• 80g Parmesan cheese. grated
• salt and pepper to taste

Instructions:

1. Heat the oil in a large frying pan over a medium heat and fry the onions and prosciutto for 5 minutes, stirring occasionally with a wooden spoon.
2. Add the artichokes, season with salt and pepper and continue to cook for a further 3 minutes, stirring occasionally.
3. Pour in the wine and continue to cook for a further minute to allow the alcohol to evaporate. Sprinkle over the parsley, stir everything together and set aside.
4. Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.
5. Pour in the sauce, return the saucepan to a low heat and toss everything together for 30 seconds to allow the flavours to combine.
6. Divide the pasta between four serving plates, scatter over the grated Parmesan cheese and serve immediately.