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.    

Baked Jerusalem artichoke salad with Parma ham and parmesan

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Salads when the weather’s hot is a must, but despite the warmth I am still as hungry as usual, so for me a salad needs to be filling. I also like contrasting textures and temperatures. Something needs to happen in a salad for me to really enjoy it.

That’s why I like this salad, it has the warmth element of soft baked Jerusalem artichokes, pepperiness from the rocket, saltiness from the parmesan, umami from the ham and some zing and sweetness from the dressing with lemon and honey. Really tasty – and filling!

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Baked Jerusalem artichoke salad with Parma ham and parmesan, per portion

4-5 Jerusalem artichokes

3 slices Parma ham

2 handfuls rocket

Parmesan shavings

Dressing:

4 tbsp rapeseed oil

2 tsp honey

1/2 tsp lemon zest

1/2 lemon, the juice

salt, black pepper

Wash the Jerusalem artichokes and cut each into four wedges. Place in a roasting tray and drizzle with rapeseed oil and season. Bake in 180C until soft about 30-40 minutes depending on the size. Leave to cool slightly. 

Whisk together the dressing and season with salt and pepper. To plate the salad, start with the rocket, then the artichokes, Parma ham and drizzle with dressing. Finally top with plenty of Parmesan shavings.

Pancakes with asparagus and Parma ham

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I really enjoyed the repeat (thanks BBC!) of Simon Hopkinson’s The Good Cook, because I missed the series the first time around. I love the classic, but far from boring, dishes he cooks, and especially this dish made my mouth water instantly.

You need nice asparagus for this dish, but most importantly you need good-quality Parma ham (or prosciutto works just as well). I had this for dinner but it would work wonderfully well for brunch or lunch too.

 

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Pannkakor med sparris och parmaskinka, 4 portioner

Adapted from Simon Hopkinson’s recipe.

Pancakes:

100 g plain flour

2 eggs

pinch of salt

250 ml milk

50 g melted butter

Hollandaise sauce:

3 egg yolks, at room temperature

250 g unsalted butter, melted

½ lemon, the juice

salt and pepper

8 Parma ham slices

16 asparagus spears

  1. Preheat the oven to 180C/350F/Gas 4 and preheat the grill to high.
  2. For the pancake batter, place the eggs into a mixing bowl and whisk in the flour. Add the salt and half of the milk. Finally, whisk in the butter and remaining milk to achieve a thin, pouring cream consistency. Chill in the fridge for 30 minutes.
  3. Melt a small knob of butter in a 20cm/8in non-stick frying pan. Once it is hot and sizzling pour in enough batter to thinly cover the base of the pan. After 30 seconds you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over, cook the other side for a few seconds, and then slide it out of the pan onto a plate.
  4. Without greasing the pan again, repeat the process in stage three to make eight thin pancakes.
  5. For the hollandaise sauce, whisk together the egg yolks with a tablespoon of water in a stainless steel saucepan set over a very low heat, until thick and smooth.
  6. Remove the pan from the heat and continue to whisk while adding the melted butter in a thin stream, leaving behind the milky residue that has settled in the bottom of the butter pan. Season the sauce with salt and freshly ground black peper and sharpen with lemon juice, to taste. Keep warm.
  7. Boil the asparagus in salted water until tender. Once cooked, refresh the asparagus in a bowl of iced water. Drain and pat dry.
  8. To assemble the délices, place a slice of ham on top of a pancake, then arrange two asparagus spears upon it. Roll up and place into a lightly buttered baking dish. Repeat with the remaining pancakes, parma ham and asparagus. Bake in the oven for about 20 minutes, or until just beginning to crisp at the edges.
  9. Serve the délices on a serving dish and coat each one carefully with a spoonful of hollandaise sauce, running it along their length. Very briefly flash the délices under the grill until only just gilded by the heat.