Tuesday, May 02, 2006
SPAGHETTI AI PISELLE E PANNA
Spaghetti with Peas and Cream - from "La Bella Cucina" by Mimmetta Lo Monte //10 oz peas, frozen //1 onion, small, cut into tiny pieces //ham, 1/2 pound, danish or other cooked ham, lean, sliced into little pieces //olive oil, 1/4 cup //butter, 1 tbsp //cream 1/4 to 1/3 cup, heavy //difribulator to resuscitate you after your inevitable heart attack //sour cream, 3/4 to 1 cup //salt to taste //pepper, freshly ground //pasta, 18 oz spaghetti - i used spinach whole wheat in a lame attempt to make this meal "healthy" //cook oil, butter, and onion in a skillet until aromatic, translucent. on high heat add 1/2 cup water and bring to a boil. add frozen peas, cover, cook a few minutes over med heat. loosen the peas with a fork, making sure that the water level barely covers peas. keep the lid on and cook over low heat about five minutes or until peas are tender but still have a bright-green color. //stir in heavy cream and sour cream. add ham and cook a few more minutes. turn heat off, add some pepper and salt if necessary. i added sugar and garlic powder. add cream if you want a thinner sauce. i cheated and added cornstarch to thicken it a bit. KJJ: This is pure comfort food. The weird part was listening to 2 Live Crew while I cooked it.