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You are here: Home / All Recipes / PASTA ALLA PUCHERA

PASTA ALLA PUCHERA

By Manuela | February 23, 2017 | InAll Recipes, Blog, General, Mains

My zio Camillo taught me this delicious pasta recipe. When we lived in Milano and went home to Lugano for the week ends, he would often prepare this dish.He was a most fantastic, refined cook and taught me so much! Both Michele and our daughter Miranda loved ‘puchera’. Miranda used to say it was her very favourite pasta as it had a lot of cream! She was a cream addict!
I like to use ‘orechiette’ pasta as they trap the sauce and peas in their little hollows.

• for 4 people
• 500 gr of the dry pasta of your choice
• 300 gr shelled fresh peas
• 300 gr prosciutto
• 4 egg yolks
• 150 ml full cream
• 200 gr grated parmiggiano
• half a Spanish onion finely sliced
• 1 sliced chilli ( optional)
• salt and pepper

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• in a little butter and oil cook the onion until transparent
• add the peas
• about 1 cup of chicken stock
• gently cook until just tender

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• slice the prosciutto
• fry it in a little butter and oil until crisp
• add some chopped Italian parsley and if using the chilli

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• in a bowl beat the egg yolks, cream and half the parmiggiano together
• cook the pasta until ‘al dente’
• drain

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• mix the egg mixture through the pasta

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• then mix the peas and prosciutto through the pasta
• add pepper and serve with the remaining  parmiggiano on the side

In your memory, caro zio Camillo!

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