How to cook passatelli with prawns, pea cream and raw ham, a recipe that involves presenting them dry after cooking them in meat broth.

Ingredients for 4 people

For the passatelli

- 200 g of parmesan

- 300 g of breadcrumbs

- 5 eggs

- nutmeg

- half a lemon

For the dressing:

- 4 slices of raw ham

- 20 large prawns

- 500 g of fresh or frozen peas

Recommended readings

• Egg noodles with seafood, recipe with fasolari, clams and mussels
• Paccheri pasta with scampi and aubergines
• Squid-filled ravioli with courgette sauce
• Spaghetti with fresh sardines
• Homemade pasta with baby octopus and fresh arugula

- 2 liters of meat broth

- 50 g of shallot

- 3 tablespoons of extra virgin olive oil

- 1 clove of garlic

How to prepare dry passatelli with prawns, pea cream and raw ham

In a bowl mix the bread with the grated Parmesan, the eggs, the lemon zest and the nutmeg, then let the dough rest in the refrigerator for about half an hour.

After blanching the peas for a few minutes in boiling water, pass them under cold water so that they do not lose their green color, then brown them in a pan with the oil, the chopped shallot and the whole garlic.

After a few minutes, remove the garlic and blend the peas, then filter the cream through a strainer to remove any remaining skins, then let it cool.

Remove the fat from the slices of raw ham and cut it into julienne strips.

Wash and peel the prawns, remove the intestinal black thread and cut them in half lengthwise.

At this point, brown the prawns in a pan over high heat, with a little extra virgin olive oil.

Take the dough left in the refrigerator and make the passatelli with the appropriate tool.

Cook them in the boiling broth for a few minutes and drain them.

Pour some hot pea cream on the plates, arrange the passatelli on top and put the hot prawns around it.

Before serving, complete the dish with the raw ham julienne and a little extra virgin olive oil.