Friday, August 15, 2014

A recipe for ripe summer peaches and parma ham



This is a re-post of my peaches and parma ham pasta that I make every summer, somewhere in the world whenever I can find juicy peaches and salty parma ham, living a Travelife.

It's so simple and involves no cooking except for the noodles, which you must take care to keep al dente.

Another secret is to make the sauce a few hours before you intend to serve or eat it, if you know in advance that you want to make this peaches and parma ham pasta. Mix everything together and then put it in a covered bowl in the fridge for a few hours.


Scroll down to read more
about my summer peaches and parma ham pasta...

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TRAVELIFE WITH US

MOROCCO




THIS PASTA IS GREAT
FOR INSTANT DINNERS

I love making this when friends come to visit on the spur of the moment. 

Or when I see some juicy peaches on sale in the supermarket. When peaches are on sale, you see, it usually means they're close to becoming overripe, which is exactly what is needed for this pasta.



Lots of my friends who read this blog have tried my pasta, and they say it's wonderful and so easy to do.

This makes me so pleased as I only post my "original recipes" that are quick and easy to make.

As for me, eating this pasta certainly makes everything more wonderful, on another day in my never-ending, and never-endingly eventful Travelife.

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Click here for my super simple
Cheese and Figs Pizza

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TRAVELIFE Magazine's 
Peaches and Parma Ham Pasta


INGREDIENTS

6 very ripe Japanese peaches
250 grams of the finest parma ham you can find
Boutique extra-virgin olive oil
Freshly-ground French rock salt (Guerande sea salt)
Freshly ground pepper
1 pack Capellini pasta


INSTRUCTIONS

Step 1
Peel the peaches and cut up into bite-size slices.

Step 2
Place the peaches in a bowl and drizzle liberally with extra-virgin olive oil.

Use the best quality you can find as the taste will really matter since this is not a cooked pasta sauce. Season with freshly-ground salt and pepper, cover and leave in the refrigerator for at least 45 minutes.

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Step 3
Slice the Parma ham thinly. Cook the pasta to al dente.

Step 4
Once pasta is cooked, mix in the mixture of Japanese peaches and top this with Parma ham.

Serve as soon as possible, accompanied by an organic salad and very cold and dry white wine. Enjoy!



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