Hope you are well today and enjoying this lovely September weather. It has been another busy but great week here at Ballyknocken Cookery School. I was in Cork on the RTE Today Show, Gorey for a Whirlpool Demo in Dominic Smith, we had our RTE photo shoot for the RTE Guide ……wow I am so glad I have my lovely Volkswagen Passat to get me to all these places in comfort and on time !!!
The recipe I would like to share with you this week is for a gorgeous simple pasta dish, one I demonstrated in Dominic Smith in Gorey this week. We had such a wonderful turn out and I enjoyed myself so much, I really love my role as brand ambassador for Whirlpool Ireland, so much so that my whole cookery school is kitted out with their amazing state of the art ovens.
Here I am here in full demo mode modelling my lovely ovens 🙂
Here is one of the lovely recipes I did this week in Gorey for Whirlpool. Just to get the last bit of summer sunshine food into us 🙂
Summer Spaghetti with Prosciutto, Peppers, Lemon and Olives
This is a really tasty yet light pasta dish, ideal for the summer but I enjoy it all year round!
It’s very quick to prepare especially when you use the Whirlpool Induction hob that is so fast to heat, and stops when you remove the saucepan, so also saving you on energy”
1 tbsp olive oil
4 sliced prosciutto, torn
1 red onion, very thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
2 garlic cloves, finely sliced
1 tsp chopped oregano
150ml double cream
½ lemon, zest and juice
50ml vegetable stock
A handful of baby spinach, washed and trimmed
6 black olives, sliced in half (optional)
Oregano sprigs, to garnish
Heat the oil in a large saucepan over a medium to high heat. Add the torn prosciutto and sauté for about 2 to 3 minutes until crispy. Remove from the pan and set aside on a clean plate. Add the onion and sauté for 4 minutes before adding the red and yellow pepper strips and sauté until softened. Add the garlic cloves and oregano and cook for 2 minutes.
Return most of the prosciutto and stir in the cream, lemon juice, zest and stock. Simmer for 2 minutes. Retain a little prosciutto to use as garnish.
Meanwhile, cook the spaghetti according to the instructions on the package and drain.
Stir in the spinach and wilt, add the olives and check the seasoning, you may only need to add a little freshly ground black pepper.
Using a pair of tongs, lift the cooked spaghetti into the sauce and toss.
To serve, twist the spaghetti around a large fork and slide onto a serving plate, spoon some of the sauce into the centre of the nest and lightly over the top.
Place a piece of prosciutto on top and sprinkle a few sprigs of oregano and a drizzle the olive oil.
Tip: During the winter months, add some finely shredded kale – it’s good for you!