Friday, October 3, 2008

Sugo alla papalina

This is a recipe that I have translated and converted from the Italian book "Sua Maestà La Pasta" for TM 21 for TM 31


Number of People: 4-6

80 gr. parmesan
1 small onion, cut in quarters
80 gr. butter
200 gr. peas fresh (or frozen)
1 MC (100 ml) water
200 gr. of ham (prosciutto crudo) cut in strips
2 whole eggs
salt and pepper q.b.

400g pasta - fettucine


Place parmesan in TM bowl and grate for 15 seconds on speed 8. Remove and set aside.

Place onion in TM bowl and chop for 10 seconds on speed 7. Add butter and sauté the onion for 3 minutes at 100°C speed 2. Place the butterfly over the blades, add peas, a little salt, an MC of water and let cook for 10 minutes at 100°C on reverse and speed soft. Now add ham and mix for 2 minutes at 100°C on reverse and speed 1 to develop flavour.

Pour the mixture into a bowl, add the pasta cooked al dente & drained, and mix well. Insert immediately into the TM bowl the eggs with 2 tablespoons parmesan cheese and mix for 15 seconds at speed 5.

While cooking the sauce prepare your pasta as per packet instructions. If you wish to cook in the TMX, then make sauce first and keep warm while preparing the pasta.

Pour sauce over pasta and sprinkle with the remaining parmesan and a dash of ground pepper. Stir well and serve immediately.

Suggestion: For this dish of ancient tradition egg fettuccine are recommended as the pasta. If you do not have fresh peas, you can use those frozen, partially thaw them first.

Originally posted here in the Thermomix Forum

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