I spent yesterday in my new classroom, putting up displays, planning and getting myself set up and ready for the new school year. So, I feel in a very different frame of mind today as I slowly shift from holiday-mode back into work-mode.
I have loved these past 6 weeks. It was the first summer (can we call it a summer with such little sun and so much bloody rain?!) in our new home where I could just relax, cook, bake, write, unpack and decorate.
Although, I think one of the reasons I have loved it so much is that I knew it was only temporary and that September would come soon enough. In a weird but comforting way I really can’t wait to go back to school, start getting to know my new class and do the job I love.
You have probably figured out by now that I am quite a homebody and love being at home, making it look good, filling it with people I love and, lately, welcoming Ian back from work with my latest kitchen creation!
Today’s pasta dish was a new invention but the combination works so well that I just had to share it! Three of my favourite ingredients brought together with lots of fresh parsley, wine and Parmesan…Bellissimo!
I have used prosciutto but Parma ham, Serrano ham or chorizo would also work. I found that, for perfect little mouthfuls, it worked well to cut the strip of ham in half widthways then roll it into small balls (hehe I just sniggered writing that!)
The below ingredients are enough for supper for two.
1 onion chopped
One packet of prosciutto or Parma Ham
A handful of chestnut mushrooms, chopped
Half a jar of artichoke quarters (they usually come in a lovely herby olive oil which you can use to fry the vegetables in)
Enough pasta for two people; I recommend spaghetti or linguine
About 75ml of white wine
Salt and pepper
A handful of fresh parsley, chopped
Parmesan cheese, grated
How to make it
- Begin by heating a glug of oil in a large pan (either olive oil or the oil from the artichoke jar) and fry the onions for a few minutes on a medium heat until they have begun to soften
- Add the ham, mushrooms and artichokes and lightly fry for about 10 minutes until the mushrooms have cooked and the ham has started to crisp up
- In the meantime, cook the pasta in your usual way
- Add the white wine to the vegetables and season with salt and pepper
- Allow the wine to cook down slightly (this should take a few minutes) then sprinkle the chopped parsley through the vegetables
- Add your pasta to the pan and ensure everything is well combined
- Serve with a mound of freshly grated Parmesan on top!
I hope you have an awesome Bank Holiday weekend…mine will include pubs, pulled pork, fireworks, good friends, walks on the beach, family and the christening of a very special little man and, as long as it doesn’t rain, there is nowhere else I would rather be!