Farfalle With Peas And Prosciutto Food

FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE

Steps:

• Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
• While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
• Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.

FARFALLE WITH PEAS AND PROSCIUTTO

Steps:

• Fill a 5-quart kettle to within 1 inch of top with salted water and bring to a boil for peas and pasta. Into kettle fit a large sieve so that its bottom is submerged in several inches of boiling water. Add peas to sieve and boil until just tender, 3 to 5 minutes. Remove sieve, keeping water at a boil, and rinse peas under cold water. Drain peas and transfer to a small bowl.
• In a blender purée 2/3 cup peas with mint, zest, 1/2 cup hot cooking water from kettle, and salt and pepper to taste.
• Cook pasta in boiling salted water until al dente. Ladle out 1/4 cup cooking water, reserving it, and drain pasta in a colander. Return pasta to kettle with pea purée, prosciutto, 2 tablespoons Parmesan, and remaining 1/3 cup peas and heat over moderate heat, stirring and thinning mixture to desired consistency with reserved cooking water, until heated through. Season pasta with salt and pepper.
• Serve pasta with additional Parmesan on the side.

PEAS AND PROSCIUTTO

Steps:

• Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.

FARFALLE WITH FOUR CHEESES, CARROTS, PEAS AND PROSCIUTTO

Steps:

• Melt butter in heavy large skillet over medium heat. Add carrots and sauté 3 minutes. Add stock; cook until carrots are tender, about 5 minutes. Using slotted spoon, transfer carrots to plate. Add frozen peas, 1 cup prosciutto and cream to skillet and simmer until liquid thickens slightly, about 3 minutes. Add 1/2 cup Parmesan, Fontina, mozzarella and Romano. Stir until cheeses melt. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Add pasta to skillet and toss to coat. Season to taste with salt and pepper.
• Transfer pasta to large bowl. Garnish with carrots. Sprinkle remaining 1/4 cup prosciutto, 1/4 cup Parmesan and parsley over and serve.

FARFALLE WITH PEAS AND PANCETTA

Steps:

• Shell fresh peas if using. Diagonally cut sugar snaps and/or snow peas into thirds. Finely chop pancetta and shallots separately.
• Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for peas and pasta. Have ready a bowl of ice and cold water.
• Cook fresh or frozen peas in boiling water until tender, about 2 minutes, and with a slotted spoon transfer to ice water to stop cooking. Cook sugar snaps and/ or snow peas in boiling water until crisp-tender, about 2 minutes, and with slotted spoon transfer to ice water. Reserve water in pot over low heat, covered. Drain peas in a colander and transfer to a bowl.
• In a deep 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook pancetta in oil, stirring, until golden brown and edges are crisp, about 10 minutes. Stir in shallots and cook, stirring, until just tender, about 2 minutes.
• Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in colander and add to pancetta mixture with peas, 1/4 cup reserved pasta water, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through.
• Serve pasta with Parmigiano-Reggiano.

GORDON RAMSAY'S FARFALLE WITH BACON, PEAS AND SAGE

Steps:

• Bring a pot of salted water to the boil. Tip in the farfalle and cook according to packet instructions until the pasta is al dente.
• Heat the oil in another pan and add the bacon. Fry over high heat for 3 - 4 minutes until the bacon is golden brown.
• Add the garlic and fry for a minute. Pour in the cream and bring to the boil. Let simmer for 5 minutes until reduced and thickened slightly.
• Tip in the peas, bring back to a simmer and cook for another 3- 4 minutes. Stir the grated parmesan into the sauce, then taste and adjust the seasoning.
• When the pasta is ready, drain it in a colander and immediately tip into the sauce.
• Add the herbs, then toss the pasta until well coated with the creamy sauce.
• Divide among warm plates and sprinkle over a little more parmesan to serve.

FARFALLE WITH MUSHROOMS AND PEAS

Steps:

• Heat a large pot of water to boiling, add salt and farfalle; cook until al dente.
• Meanwhile, in a big skillet, heat the oil over medium heat.
• Add in the garlic, mushrooms, and thyme; saute for 1 minute.
• Add in the broth; simmer over med-low heat, stirring occasionally.
• When you add the pasta to the boiling water, add the peas and salt to the mushroom mixture.
• When the pasta is cooked, drain it briefly, allowing some of the water to cling to the noodles, and return it to your warm pot over low heat.
• Add in the mushroom-pea mixture and the Parmesan cheese; stir together until heated through.
• Taste and adjust seasoning with salt/pepper.
• Serve immediately, topped with additional Parmesan cheese.

FARFALLE WITH PEAS AND BACON

Steps:

• After the dough has rested, divide it in half, reserving one half for another use. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface). Lightly flour your work surface and roll out the dough until it is thin enough to pass through the pasta roller. Set your roller to the widest setting. Turn on the pasta roller and pass the dough through once. Fold the rolled-out piece of dough over itself, then pass through the roller again. If the edges of the dough begin to fray or the dough is sticky or damp, lightly dust both sides with flour. Repeat five to six more times, until the dough is smooth.
• Adjust the roller to the second widest setting, dust both sides of the dough with flour, and pass it through twice (without folding). Repeat, adjusting to a thinner setting each time and passing through twice, until the dough is thin but not so much that it is translucent.
• Coat the rolled dough with a light dusting of semolina flour. Cut the dough into rectangles roughly 1 1/2 by 3 inches. Pinch the center of a rectangle together to make a small fold, then pinch again, this time from the edges, pressing to secure the folds and creating a butterfly shape. Toss the finished farfalle on a semolina-dusted baking sheet. Repeat with the remaining dough.
• Combine the bacon and 2 tablespoons water in a large skillet over medium heat and cook until the water evaporates and the bacon is crisp, 5 to 6 minutes. Stir in the onion and cook 1 to 2 minutes, then add the garlic and cook, stirring occasionally, until the vegetables are tender, about 1 minute. Add the wine and cook, stirring and scraping up the browned bits from the bottom of the liquid is reduced by half, 2 to 3 minutes. Turn off the heat and set aside until the pasta is ready.
• Bring a large pot of salted water to a boil. Add the farfalle, stir gently to prevent sticking and cook until al dente, 2 to 3 minutes.
• Use a slotted spoon or spider to transfer the pasta to the skillet with the bacon and onions and toss to combine. Add the peas and 1/2 cup pasta water. Bring to a simmer over medium-high heat and add the butter. Cook, tossing, until the pasta is just tender and the sauce has thickened slightly, 1 to 2 minutes. Remove from the heat and stir in half the Parmesan. Divide between plates and top with the remaining Parmesan.
• Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
• Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
• Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
• Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.