#cured ham

[viejospellejos]

¿Hay hambre? Pues jamoncito…

@jamonlovers

[askwhatsforlunch]

Speck Ham and Burnt Shallot Pasta

These generously creamy Speck Ham and Burnt Shallot Pasta make a deliciously hearty lunch on a rainy Autumn day; perhaps even more delectable if you've been out and got soaked! Happy Saturday!

Ingredients (serves 2):

grams/ounces long, wide pasta (such as mafaldine or tagliatelle)

3 slices Speck ham

1 1/2 tablespoon olive oil

1 large shallot

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

2 tablespoon Modena Balsamic Vinegar

1/3 cup crème fraîche or sour cream

1/2 teaspoon freshly cracked black pepper

1 tablespoon demerara sugar

Stir mafaldine into a large pot of salted boiling water, and cook, according to package’s directions, generally 9 to 11 minutes until al dente.

Heat a large, deep nonstick skillet over medium-high heat. Add two of the Speck slices, and fry, about 2 minutes on each side. Transfer to a plate; set aside.

Add olive oil to the skillet.

Peel and finely shop shallot. Add to the skillet, and cook, stirring often, until it just starts burning, about 5 minutes.

Reduce heat to medium and stir in dried oregano and basil. Fry, a couple of minutes.

Roughly chop fried Speck ham, and stir into the skillet.

Deglaze with Balsamic Vinegar. Cook out, 1 minute.

Stir in crème fraîche, and season with black pepper.

Stir in demerara sugar until completely dissolved.

Once the pasta is cooked, drain quickly, saving about 2/3 cup of its starchy cooking water. Add pasta to the sauce, gradually stirring in cooking water (you may not need all of it), cooking until it is beautifully coated in sauce.

Serve Speck Ham and Burnt Shallot Pasta hot, topped with bits of reserved Speck ham, a generous grating of Parmesan if you wish, and a chilled dry white wine, like Chablis.

[antvnger]

Ummmm…..swine flu?

[this-is-my-main-i-follow-from]

Ham chemical breakdown through ripening and hydrolysis

ID: a flow chart. Dry cured ham, triglycerides, phospholipids, muscle & adipose tissues lipases, muscle phospholipases: free fatty acids. Short chain, (oxidation,) carbonyl compounds, volatile compounds, aroma. Proteins, muscle calpains, & cathepsins, peptides, muscle exopeptidases, free amino acids, strecker/maillard reaction, taste & aroma.

[jhesite]

[j4ckme]

[appri-dot]

Serial griller

[hamham-moments]

[meegan420]

[glorious-destruction]

A man just told me he found it attractive when I beat the shit out of a car with a sledgehammer

[minmos]

[viejospellejos]

¿Hay hambre?

@jamonlovers

[askwhatsforlunch]

Pasta con Salsa Caruso

Tonight, Los Teros are playing the All Blacks, in what should be their last World Cup game (two massive "upsets" in Pool A would be needed to see them through!) But, how good are they to watch! They are fast-paced, solid in defence, and have that grinta which means they are giving it their all until the 80th (and beyond if necessary!) Thus, to celebrate the team, I cooked Pasta con Salsa Caruso! Like Argentina, heaps of Italians emigrated to Uruguay from the 19th Centry (along with French and Spaniards), and thus its cuisine is influenced by its European ancestry. That said, Pasta con Salsa Caruso (which follows a trend of dishes named after people, oftentimes honouring opera singers!) was created in Uruguay in the 1950s; it is not an imported recipe!

Ingredients (serves 2):

250 grams/8.80 ounces pasta of your choice (but preferably on the shorter side, I used conchiglie)

2 tablespoons olive oil

2 thick slices good cured ham

half a dozen button mushrooms, dusted

1 small garlic clove, minced

1/2 teaspoon dried oregano

1/4 beef stock cube

a pinch of salt

1/2 teaspoon freshly cracked black pepper

3/4 cup double cream

Parmesan Cheese

In a pot of salted boiling water, cook pasta according to package's directions, generally 9 to 11 minutes until al dente.

Meanwhile, heat a tablespoon olive oil in a large, deep skillet over medium-high heat.

Cut cured ham slices into thin lardons, and add to the skillet. Fry, a couple of minutes.

Cut mushrooms into thick slices.

Add remaining olive oil to the skillet, and stir in the mushrooms. Sauté, until softened and browned, a few minutes more. Stir in garlic and oregano. Crumble in beef stock cube, and cook, 1 minute.

Season with salt and black pepper.

Finally, stir in double cream, and cook, a few minutes until it starts reducing.

Reduce heat to medium, and grate in about 1/3 cup Parmesan.

Once the pasta is cooked, drain, and stir into to salsa Caruso, coating well, adding a bit of cooking water if necessary.

Serve Pasta con Salsa Caruso hot.

Santiago Arata of Uruguay, scoring a try against Namibia (36-26) Wednesday 27th September 2023, Lyon, France

[choking-on-roses]

I miss western breakfast food...I crave enrichment 🍳 🥓 🥞

[ereborne]

Song of the Day: April 19

"Save It for a Rainy Day" by Kenny Chesney

[jhesite]