Basque ham that crisps under the tooth, thus enhancing all its salty notes, and its spicy taste. Accompanied by piquillos cooked and preserved in oil for smoothness. All mixed with cream to incorporate into the spaghetti. In short, a real treat that Julie Andrieu makes discover thanks to her recipe easy to make at home.
Preperation : 20 minutes
Cooking : 10 minutes
Ingredients for 3 to 4 place settings:
- 350 g of spaghetti
- 120 g of piquillos, already cooked, peeled and preserved in oil
- 170 g of liquid cream
- ¼ garlic clove
- 20 black olives
- 4 thin slices of Kintoa Basque ham
- Espelette pepper
- ½ bunch of flat-leaf parsley
The steps to follow:
Step 1
Drain the piquillos and place them in the bowl of a blender. Peel the garlic and slice ¼ of a clove. In a small saucepan, pour the liquid cream and add the garlic. Salt lightly and bring to a boil. Turn off the heat, pour over the piquillos and mix finely.
2nd step
Cut the olives into pieces by turning around the pit with a sharp knife.
Step 3
Cook the pasta in a large pot of salted boiling water.
Step 4
Place the ham flat in a large pan, cook over low heat, turning it halfway through cooking. If necessary, cover it with a grid or a plate so that it remains flat. Remove it when it is golden brown and crispy.
Step 5
Drain the pasta, reserving a little cooking water. Return them to the pan, add the cream and 3 tablespoons of the cooking water. Stir over low heat for 30 seconds. Serve on the plates, decorate with the olives, the parsley leaves and the ham. Sprinkle with Espelette pepper.
The meal is served!
Also to do: Julie Andrieu: Her super easy New York cheesecake recipe will seduce you!