Emilia-Romagna · Main
Garganelli al Pettine con Prosciutto e Piselli
- Advanced
- 55 min
- roughly 3 of 4 for cost
Leads with richness that coats and comforts, savory depth stacked from the pantry’s bass notes, fading in warm spice.
Ingredients
- 300 g farina 00
- 3 whole eggs
- 30 g Parmigiano Reggiano, grated, for the dough
- nutmeg, grated, for the dough
- 120 g prosciutto di Parma, an end piece, in 5 mm ribbons
- 60 g unsalted butter
- 200 g fresh shelled peas
- 150 ml double cream
- 60 g Parmigiano Reggiano, grated, to finish
- fine salt and black pepper
Equipment
Grater / zester
The skills inside
Salted water & the float testKeeping the cooking liquidResting dough: the pause that does the work
The words inside
Prosciutto di Parma & San Daniele
Allergen screen
Found: gluten · dairy · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Knead the flour, eggs, Parmigiano and nutmeg 10 minutes until the dough is tight and a cut face shows no marbling, then rest it covered 30 minutes. 10 min
- Roll by hand to about 1 mm, cut 4 cm squares, and lay each square on the comb corner first; roll it up on a pencil-thick dowel, pressing so the ridges bite, and slide it off with the seam sealed and the surface deeply grooved.
- Melt the butter and warm the prosciutto just until the ribbons turn opaque and perfume the pan, no colour, then add the peas and a splash of pasta water and cook until they are bright green and just yield.
- Boil the garganelli 2 to 3 minutes until they float and the seam is tender, then finish them in the pan off the heat with the cream and Parmigiano until the sauce clings and the grooves are filled. 3 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the techniques it exercises: checked at the pan, while there is still something to be done about it.
Keeping the cooking liquid 60 recipes
- It was actually kept: the liquid went into a container rather than down the drain, and the volume saved is enough to be worth using.
- It is clean: strained of solids and grit, and not clouded with the debris of whatever broke up in it.
- It tastes of what it cooked and tastes concentrated rather than washed out, and it is not so salty or so bitter that the only honest use is the bin.
- It was cooled quickly and stored cold, not left standing warm on the stove to be dealt with later.
- Used, it does the job the dish gives it (carrying flavour into a sauce, loosening the dish, or setting when chilled) rather than merely adding water back.
Where it goes wrong The pot was left to cool slowly on the stove and only strained the next day, so it soured overnight: what should have been the best ingredient in the dish goes in the bin, and the recipe gets water instead.
Resting dough: the pause that does the work 71 recipes
- It actually rested, covered, for the time stated, not cut short because the rest of the schedule was tight.
- It rolls and shapes without fighting: it stays where it is put, and it does not spring back or shrink on the bench between passes.
- The surface is smooth and supple rather than dry, cracked, or skinned over.
- It is at the temperature the next step needs: cold where the fat must stay solid, cool and relaxed where it must be rolled thin.
- Baked, it holds the dimensions it was shaped to rather than shrinking back from the edges of the tin or the rim of the dish.
Where it goes wrong The rest was skipped or shortened, so the gluten was still tight: the dough fought the pin and sprang back thick and uneven, then shrank down the sides of the tin in the oven.
At the Table
- The Pour
- Riesling or Grenache
- Also Right
- Cru Beaujolais
- From the Taps
- Farmhouse saison
- Zero-Proof
- Cloudy apple juice, chilled
Pork loves fruit and gentle sweetness: orchard-note whites and low-tannin reds flatter it where heavy oak flattens.
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