Recipe for spaghetti with prosciutto flambéed in vodka
Ingredients · Servings 2
- 2 portions of spaghetti
- Cell
- 3 small tomatoes
- 1 small shallot, finely chopped
- 1 tablespoon of tomato paste
- 50g of raw ham, finely diced
- 2 whole slices of ham for decoration
- 5 cl of Vodka
- Fresh basil
- Salt and pepper
- Espelette pepper
Method · 40 min
- Start by peeling the tomatoes, put them in a large pot of boiling water for 30 seconds to 1 minute, then take them out and cool them under cold water.
- The skin comes off very easily. Cut into small pieces.
- Heat a large volume of salted water for cooking pasta.
- In a pan, dry-fry the cured ham until browned. Deglaze with vodka and flambé. Set aside.
- Heat 1 tablespoon of olive oil in a pan, fry the minced shallot, add the tomato, the paste and cook over low heat for about 5 minutes.
- Add a little water if needed. Add the grilled ham, a little vodka for flavour, adjust the seasoning with salt and pepper and finish with a sprinkle of Espelette pepper.
- Cook the pasta al dente at the last minute. Drain when cooked and mix directly in the pan with the sauce to coat the pasta well.
