Yummm

Tagliatelle with Ham

Ingredients:
450g/1lb fresh or dried tagliatelle
175g/6oz unsalted butter
350g/12oz prosciutto, cut into 5cm/2in strips
175g/6oz Parmesan cheese

Serves 4

1. If you are using dried tagliatelle, cook it in a large saucepan of boiling water for 10-12 minutes, or until tender but still firm to the bite. If you are using fresh tagliatelle, it will be ready in 2-3 minutes after the water has come back to the boil.
2. Meanwhile, melt the butter in a frying pan. Add the prosciutto and cook over a medium heat,stirring constantly, for 5 minutes. Remove the pan from the heat.
3. Drain the tagliatelle and tip into a warmed serving dish. Add the prosciutto and melted butter and toss well. Sprinkle evenly with the Parmesan cheese, season with pepper and serve.

My changes:
I was only making this for myself so I didn't need all the ingredients, I did consider quartering the recipe but I decided to estimate with the amounts to make it a lot easier. Instead of using prosciutto I used ham as that was all I had in the house so I shall try it again with the prosciutto at some point. I also added parsley to the recipe for a bit more flavour. I decided to serve with a mixed leaf salad as I sometimes find pasta a bit plain on it's own.
This was an absolutely gorgeous meal, and I will definitely be making it again. It was incredibly easy to make and didn't even take 10 minutes. Another great recipe from "Only 4 Ingredients".

13/11/2010

I found the most amazing cookbook in Marks and Spencer's today for only a fiver! It's called "Only 4 Ingredients" and well the title explains itself really. These are quick and simple recipes that hardly need any ingredients so don't end up too pricey either. As soon as I got home I made the Leek & Potato soup and I have to say it is gorgeous so I thought I'd share the recipe here.

Ingredients:
55g/2oz butter
4 leeks, trimmed and chopped
350g/12oz potatoes, diced
850ml/1 1/2 pints chicken or vegetable stock

Serves 4

1. Melt half the butter in a saucepan over a low heat. Add the leeks and cook, stirring occasionally, for 5 minutes until softened.
2. Add the potatoes and cook, stirring occasionally, for 3 minute. Increase the heat to medium, pour in the sock and bring to the boil. Reduce the heat, cover and simmer for 35-40 minutes, or until the leeks and potatoes are tender.
3. Remove the pan from the heat and stir in the remaining butter in small pieces at a time. Season to taste with salt and pepper. Press the soup through a sieve or pass through a food mill into a warmed bowl. Alternatively ladle the soup straight into a bowl to leave it with a chunky texture. Serve immediately, drizzled with extra virgin olive oil (optional).

My changes:
I only used 3 leeks whilst using 400g of potatoes because I prefer the taste of potatoes to leeks. I also used a hand blender instead of pressing through a sieve or using a food mill as I felt this would give a smoother finish.

I really would recommend buying this fantastic book if you love cooking but want simple cheap recipes. I know I'm going to be using this book for a long time to come.