Capetown peppadew meets the best of Parma
- ⅝ lb ditalini rigati (durum wheat short pasta)
- 1 lb bell peppers , Peppadews
- ½ onion
- 7 oz prosciutto fat
- 3 ½ oz olive oil
- 3 ½ oz Parmigiano Reggiano cheese
- 3 ½ oz Prosciutto di Parma
- 1 ¾ oz fresh peas
- salt and pepper to taste
- 3 aromatic herbs
In a pan, fry Prosciutto di Parma fat with half onion, finely chopped. Add the peppadew (without seeds) – very thin sliced, and cook it. Remove the remaining ham fat, process the sauce until creamy but still liquid. If necessary, add little of water or extra virgin olive oil. In the meanwhile, press n. 6 Prosciutto di Parma slices and place them on a baking tin. Bake in the oven for 7 minutes, 200 C° degrees.
In a pan, place the processed sauce over medium heat. Add the pasta and cook it for 6 minutes, occasionally stirring until you get a creamy soup. Add the fresh peas, and serve in a bowl. Drizzle with some extra virgin olive oil, add some Parmigiano Reggiano.
Crumble some oven-baked crispy Prosciutto on the top. Preserve some big Prosciutto pieces in order to decorate the dish. Garnish with some fresh flowers, serve and enjoy!