Updated: Tagliatelle with Tomato, Burrata and Crispy Parma Ham Crumbs

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As you may know by now, I like to change and perfect recipes until I’m 100 per cent satisfied. Take the dish of Spaghetti with tomato, burrata and crispy parma ham for example; it’s utterly delicious and I have cooked it many times since it’s inception, making little changes here and there, really evolving the recipe until it’s in Goldilocks words is ‘just right’. 

So, let me present to you the new and improved version of my tomato, burrata and crispy parma ham pasta!

The flavour was spot on from the beginning, but I found that the pasta shape could be improved upon and this creamy tomato-y sauce coats tagliatelle so much better than the more slipper spaghetti. And the parma ham. Although perfectly crisp and delicious it just didn’t work as well with a whole slice on top (both aesthetically and flavour wise) as the parma ham chopped small and covering the whole dish like sprinkles on an ice cream; deliciously interspersed with every bite! And it turned out the addition of parmesan was actually redundant. I can’t believe I just wrote than sentence, but sometimes less is more. Just trust me on this. Instead I added more burrata and a little more cream to the sauce so the dish is now rather indulgent. And so it should be!

Small changes, absolutely. But worth mentioning as the impact is huge and I always strive for pasta (and burrata!) perfection.

So do try this at home; it’s almost as fun to make as it is to eat!

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Tagliatelle with tomato, burrata and crispy parma ham crumbs, serves 3

400 g tagliatelle

6 slices parma ham

1 garlic clove, finely chopped 

1 tbsp light olive oil 

270 g cherry tomatoes, halved 

100 ml white wine

chopped basil

2 tsp caster sugar 

salt, black pepper

6 tbsp tomato sauce 

1 tsp herbs de provence

50 ml double cream

To serve:

2 smaller or 1 large burrata, at room temperature

more chopped basil

Pre-heat the oven to 200C fan. Place the ham slices on parchment covered baking tray and put it in the oven for 7 minutes or until crisp. Remove from the oven and leave to cool. Once cool, chop into small pieces. 

Cook the spaghetti al dente according to the instructions on the packet. In the meantime, make the tomato sauce. Add oil to a medium sauce pan and put it on medium heat. Add the garlic and shortly after the cherry tomatoes. Let them soften and caramelise. Once mushy add the wine and basil and stir occasionally. Add sugar to taste.

For more sauciness, add 6 tbsp tomato sauce and the herb de Provence. Add the cream and lower the heat while the sauce is thickening a little. Season to taste with salt, pepper and sugar.  

Drain the pasta and add it to the saucepan. Mix throughly and divide between bowls. Top with the burrata torn into smaller pieces. Finish off with chopped basil and scatter generously with the crispy parma ham crumbs.    

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