TWO quick and easy recipes to try for your enjoyment. Remember, just chose the best ingredients and let them do the rest.
Linguine alla Parmigiana
Show your Italian flair by making this simple yet classic recipe.
Gently fry spring onions until soft, and then add white wine and peas. Stir the spring onion and pea mixture into the cooked linguine along with Parmigiano-Reggiano cheese and strips of Parma Ham. To finish, top with more freshly grated Parmigiano-Reggiano cheese and basil leaves.
WHAT YOU NEED
100g Parmigiano-Reggiano cheese, plus extra, to serve
400g linguine or spaghetti
25g butter
1 bunch spring onions, finely chopped
4 tbsp dry white wine
150g frozen petit pois or garden peas, thawed
100g Parma ham, torn into strips
Salt and freshly ground black pepper
Basil leaves, to garnish
WHAT TO DO
Grate the Parmigiano-Reggiano finely and set to one side. Cook the linguine or spaghetti in plenty of lightly salted boiling water for six to eight minutes until just tender, or follow the pack instructions.
Meanwhile, melt the butter and gently fry the spring onions until softened, about two minutes. Add the wine and let it bubble up for a few moments, then stir in the peas and heat gently for one or two minutes.
Reserving three tablespoons of the cooking liquid, drain the cooked pasta. Return it to the saucepan with the liquid. Stir in the spring onion and pea mixture, Parma ham and Parmigiano-Reggiano. Re-heat gently for a few moments, season, then share between four warm plates or bowls.
Serve at once, with the freshly grated Parmigiano-Reggiano and basil leaves.
Parma Ham Canapés
Simple yet impressive, these stylish Parma Ham canapés are ideal for a party. Make the cheesecake bases by combining oatcakes, butter and Parmesan cheese. Fold strips of Parma Ham and chopped basil into lightly whipped cream cheese. Divide evenly onto the bases and leave to set. To finish, simply drizzle over a basil pesto dressing and top with a slice of delicious Parma Ham.
WHAT YOU NEED
50g Oatcakes, crushed
50g butter, melted
25g Parmesan cheese, grated
1 lemon, grated
200g tub Philadelphia cream cheese
2 slices Parma Ham, finely chopped
1 small handful of basil leaves, roughly chopped
4 slices Parma Ham, to serve
Pesto dressing:
1 handful basil, roughly chopped
1 small handful lightly toasted pine kernels
1/2 garlic clove, finely chopped
75ml olive oil
lime juice, to taste
cracked black pepper
WHAT TO DO
First make the cheesecake bases by mixing the oatcakes, butter, Parmesan and 2 tsp lemon zest, with plenty of black pepper. Divide the mixture between the bases of 4 chefs rings and refrigerate for 1 hour
Whisk the cream cheese with a pinch of black pepper and 1 tsp lemon zest, and fold in the chopped Parma Ham and basil. Divide evenly between the cheesecake bases, smoothing over the tops before leaving to set in the fridge To make the pesto dressing, simply blend the basil, pine kernels, garlic and olive oil to a paste, and add lime juice and black pepper to taste
When you are ready to serve, place each cheesecake on a serving plate and carefully lift off the rings. Drizzle with pesto dressing and a slice of Parma Ham
Make your pesto in advance to allow the flavours marry and use Philadelphia Light if you are watching the calories.
