Recipes>Parma Ham Recipes
Parma Ham and Red Pepper with Taglierini
by Gennaro Contaldo from Jamie’s Food Tube: The Pasta Book
Easy
Serves 2
Gennaro Contaldo’s incredible recipe for taglierini with parma ham and red pepper is perfect for a quick and easy midweek meal. It’s an authentic Italian pasta dish you can whip up in minutes.
Discover more delicious Pasta recipes
Simple, delicious pasta recipes for every season
From the book
Jamie’s Food Tube: The Pasta Book
Gennaro Contaldo
Jamie’s Food Tube: The Pasta Book
Become a master of pasta with Gennaro’s authentic Italian recipes
Family favourite sauces that you know and love
Step-by-step guide to making your own fresh pasta
Buy From
Tags
Ingredients
| ½ | a red or white onion, peeled |
|---|---|
| 1 | red pepper, deseeded |
| 90g | higher-welfare slices of Parma ham |
| ¼ | fresh red chilli |
| 1 | large firm tomato |
| ½ | bunch of fresh flat-leaf parsley, leaves picked |
| 200g | taglierini |
| sea salt and freshly ground black pepper | |
| extra virgin olive oil | |
| zest and juice from ½ an unwaxed lemon | |
| Parmesan cheese, for grating |
Method
Watch Gennaro as he demonstrates how to make Parma Ham and Red Pepper with Taglierini:
Start by preparing your ingredients. Very finely slice the onion, pepper and half the Parma ham. Finely slice the chili. Quarter the tomato, cut out the seeds and finely dice the flesh. Finely chop the parsley leaves.
Put the finely sliced Parma ham into a large dry frying pan over a high heat and cook for 5 minutes, or until crispy. Transfer to a double layer of kitchen paper to drain. Cook the taglierini in a large pan of boiling salted water until al dente. Meanwhile, return the frying pan to a medium-high heat with 3 tablespoons of oil.
Add the onion, pepper and chili and cook for a minute or so. Roughly slice the remaining Parma ham and add to the pan, stir in most of the parsley leaves and season lightly with salt and pepper.
Reserving some of the cooking water, drain the taglierini and add to the sauce. Add the lemon juice, diced tomato and a good grating of Parmesan. Toss well over the heat until lovely and glossy, adding a splash of the cooking water to loosen, if needed. Divide between your plates, sprinkle over the crispy Parma ham and add an extra grating of Parmesan. Finish by sprinkling over the lemon zest and the rest of the chopped parsley.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Recipes from Jamie’s Food Tube: The Pasta Book
View all
Jamie Oliver’s Baked Cannelloni
by Gennaro Contaldo from Jamie’s Food Tube: The Pasta Book
Pasta Frittata Lots of Ways
by Gennaro Contaldo from Jamie’s Food Tube: The Pasta Book
More Pasta Recipes
View all
One-Pot Sausage and Leek Gnocchi
by Sam Holland from Sam Holland’s Kitchen Kickstart
José Pizarro’s Chicken Cannelloni
by José Pizarro from Recipes from Catalonia
More Family Friendly Recipes
View all
Jamie Oliver’s 5-minute Tasty Toppers
by Jamie Oliver from Eat Yourself Healthy
Cinnamon Stars – Zimtsterne
by Anja Dunk from Advent
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
