It’s sunny again, this recipe is perfect, eating in the garden fodder.
Light, fresh tasting and totally pulchritudinous (I learned that word this week, awesome isn’t it?).
I used fresh lasagne sheets and used a pastry cutter to make them into discs. Blanch in boiling salted water for 2 minutes. Drain, brush with a bit of oil and keep warm.
In a dry, hot frying pan, fry some Serrano ham until crisp. Pop it to one side on some kitchen paper until you are ready to build.
Put some oil (I used rapeseed) in the frying pan and fry a finely chopped red onion & a finely chopped garlic clove until softened (about 5 minutes).
Add some fresh peas and the juice of a lemon and fry for a few more minutes. You could use frozen peas but it’s worth using fresh ones.
Add about 150g of ricotta cheese, about 25g of grated parmesan and 100g of roughly chopped sun-blushed tomatoes. Stir well then add a few leaves of torn basil.
To build – place a pasta disc on the plate, add some of your pea mixture, top with a slice of ham. Repeat twice. Top with another disc & some of the mixture. Tear some ham and sprinkle on top along with a little bit of parmesan and some basil.
26th May 2013.