Pappardelle With Salami
|Olive oil||2 Teaspoon|
|Onion||1⁄2 Small, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Salami||1⁄4 Pound, thinly sliced and cut into strips (110 gram)|
|Dry white wine||125 Milliliter (1/2 cup)|
|Canned italian peeled tomatoes||415 Milliliter, drained (1 2/3 cups)|
|Red pepper||1 , chopped|
|Raisins||15 Milliliter (1 tablespoon)|
|Pine nuts||15 Milliliter (1 tablespoon)|
|Freshly ground black pepper||To Taste|
|Ground nutmeg||1 Pinch|
|Cream||125 Milliliter (1/2 cup)|
|Pappardelle||1 Pound (450 gram)|
|Chopped fresh mint||1⁄2 Teaspoon|
|Freshly grated parmesan cheese||15 Milliliter (1 tablespoon)|
1) In a large saucepan, gently saute the onion and garlic in the oil and butter for 5 minutes.
2) Stir in the salami and wine, cook over a high heat, until the wine has evaporated.
3) Squeeze the tomato seeds and juice, leave a very dry pulp. Stir into the pan alongwith the pepper, raisins and pine nuts.
4) Season with the salt and pepper to taste, then stir in the nutmeg and sugar, cook, covered over a low heat for 15 to 20 minutes.
5) Stir in the cream and mix thoroughly.
6) In a pan, cook the pappardelle in the boiling salted water, until tender, then drain well.
7) Stir into the saucepan with the mint, toss well to coat.
8) Stir in the grated Parmesan and mix thoroughly.
9) Serve the Pappardelle with Salami on individual serving plates with extra Parmesan, if required.