Basque ham that clings to the bite, bringing out all the salty notes and spice flavors. Made with Picillo pepper and kept soft in oil. All mixed with cream to join the spaghetti. In short, thank you Julie Andrew for making the simple recipe at home.
preparation : 20 minutes
Cooking : 10 minutes
For 3 to 4 space settings inputs
- 350 g spaghetti
- 120 g of Picillo Pepper is already ripe, peeled and preserved in oil
- 170 grams of liquid cream
- ¼ Garlic cloves
- 20 black olives
- 4 Thin Kintoa Basque Ham
- Esplet Pepper
- ½ Packed flat leaf parsley
The following steps:
Drain the pies and place them in a greased bowl. Peel a squash, grate it and squeeze the juice. Pour the whipped cream into a small saucepan and add the garlic. Slightly salt and bring to a boil. Turn off the heat, pour over the pies and mix well.
Cut the olives into wedges, turning the main with a sharp knife.
Cook the pasta in a large saucepan over salted water.
Place the ham plate in a large frying pan, cook over low heat, turn it halfway through the cooker. If necessary, cover it with a grid or plate to keep it flat. Remove when golden brown and clear.
Drain the pasta, add a little boiling water. Put them back into the pot, add the cream and 3 tablespoons of boiling water. Stir over low heat for 30 seconds. Serve on plates, garnish with olives, parsley leaves and ham. Sprinkle with espresso pepper.
The food will be served!
And to do that, you will be tricked by Julie Andreu, the simplest New York cheesecake maker!