Subj : 9/15 Natl Linguine Day 2
To   : All
From : Dave Drum
Date : Mon Sep 13 2021 18:04:06

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Linguine w/Asparagus & Parma Ham
 Categories: Vegetables, Pork, Pasta, Chilies
      Yield: 6 Servings
 
     20    Green asparagus spears
      8 sl Parma ham, prosciutto or
           - Serrano ham *
      2 cl Garlic; fine chopped
    1/2    Red chile; sliced in rings;
           - or the whole chile
      5 tb Olive oil
     11 oz Linguine or spaghetti
           Salt & pepper
 
  * Prosciutto (pro-SHOO-toe) is the Italian word for ham,
  used in English to refer to dry-cured ham (prosciutto
  crudo). A regular cured ham-what Americans refer to as
  "ham", in Italian is prosciutto cotto, cooked ham.
  
  Parma ham is prosciutto produced in the Parma Protected
  Designation of Origin area.
  
  Serrano ham, or jamon serrano (serrano means sierra or
  mountain) is a dry-cured Spanish ham, similar to
  prosciutto: both are covered with salt and then hung
  to dry.
  
  Since prosciutto is cured for 2 years and serrano for
  just 6 to 18 months, prosciutto is generally a drier
  product.
  
  DIRECTIONS: Peel the asparagus if necessary, then boil
  gently in a large pot of salted water until al dente.
  Don't overcook: The asparagus will continue to cook a
  bit when removed from the water and will be heated
  further in the last step, below.
  
  Remove and slice diagonally.
  
  Boil the pasta in salted water, but remove 2 minutes
  before the end of the standard cooking time.
  
  Place the garlic, chile and olive oil in a frying pan,
  and heat gently over a low flame until the garlic has
  browned. Add the ham and the sliced asparagus, and
  heat gently.
  
  Add about 3 tablespoons of the pasta boiling water to
  the oil in the pan, stir in the cooked pasta and season
  to taste with salt and pepper. Serve immediately.
  
  NOTE & TIP: Adding the pasta boiling water at step 4
  provides a mellow saltiness, increasing the flavor and
  improving the texture of the pasta. It is a good idea
  to add some cooking liquid to pasta dishes that do not
  have much sauce: It prevents the dish from being too
  dry.
  
  Recipe courtesy of Umami Information Center, UmamiInfo.com.
  
  Uncle Dirty Dave's Archives
 
MMMMM

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