Delicious medley of fettuccine and San Daniele ham
Ingredients (serves 4)
- 400 g of dried fettuccine
- 100 g of San Daniele ham, sliced into thin strips
- 1 red pepper, grilled if possible, cut into thin julienne
- 1 garlic clove, germ removed and finely chopped
- 6 black olives, pitted and roughly chopped
- Olive oil, salt and freshly ground pepper
- 4 fresh basil leaves
Preparation
1. Cooking and preparing the pasta (in advance)
In the morning or the day before, cook the fettuccine in boiling salted water for 4 minutes (for fresh pasta, drain as soon as the water returns to the boil).
Refresh under cold water, drain, season with salt and pepper, and add a drizzle of olive oil, mixing well. Cover and refrigerate.
2. Cooking on the griddle (15 minutes before serving)
Turn on the griddle.
On a lightly oiled area, spread out the fettuccine. Season with salt and pepper.
On the other side, sear the julienned red pepper with a little olive oil. Season with salt and pepper and cook for 2 minutes, stirring, then move to the edge.
In the centre of the griddle, briefly warm the strips of San Daniele ham, then move them to the side.
3. Assembly
When the pasta is lightly grilled, place it in the centre of the griddle. Add the chopped garlic, peppers and ham. Mix quickly, adjust the seasoning, then serve immediately on four very hot plates.
Finish by adding the black olive pieces and a fresh basil leaf.
Suggested side
This delicious griddled fettuccine is a meal in itself, but can be served with a lightly dressed green salad for extra freshness. To round out the meal, a griddled vegetable (courgette, aubergine or asparagus) works very well. For drinks, a dry Italian white wine or a light rosé will highlight the delicacy of the San Daniele ham without overpowering the flavours.
