*The garlic cream rum babas were perhaps a little ahead of their time. ** Just add the garlic later during the cooking process when the heat is lowered or with more ingredients that dissipate the heat.Spaghetti with Parma Ham and Roasted Garlic serves 4 50 to 65 gr Spaghetti per person ( I grab a generous handful but I’m greedy ) 2 large heads of roasted garlic ( see below ) 16 slices Parma Ham 1 small to medium Chilli, de-seeded and very thinly sliced 6 to 8 tablespoons quality Extra Virgin Olive Oil A small handful of curly Parsley, thoroughly washed, dried and chopped Sea Salt and freshly ground Black Pepper ½ a Lemon for the roasted garlic Garlic Bulbs Olive oil A few sprigs of Rosemary and Thyme Sea Salt and roughly ground Black Pepper Preheat the oven to 400F/ 200C/ Gas mark 6. Remove the tops of the garlic bulbs, place on to a baking tray. Sprinkle liberally with olive oil, the herbs and plenty of salt and pepper. Roast for twenty-five to thirty minutes until the bulbs are soft. Cool and squeeze out as required. For the Spagehetti Bring a large pan of salted water to the boil. Add the spaghetti and cook for eight to ten minutes until ‘ al dente ‘ or with just a little bite left in the pasta. The old student technique of seeing if sticks to the wall is not necessary, just remove a little of the spaghetti and bite between your front teeth. While the pasta is cooking gently heat the olive oil in a medium-sized heavy-bottomed frying pan. Add the chilli and garlic, sauté for two minutes. Add the ham and season, cook for a minute. Squeeze in the juice of half a lemon and stir in the parsley. Drain the spaghetti and stir thoroughly into the frying pan, ensuring all the spaghetti is coated with the oil, chilli and parsley mix. Plate and serve with a little extra chopped parsley.
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