Pasta with Ham and Escarole
Blanching softens the slight bitterness of escarole, while braising enhances its attractive buttery flavour, which matches nicely with the salty and smoky flavours of ham. This is a wonderful pasta dish to make with leftover Easter ham.
Ingredients
- 1 large head escarole, leaves separated
- 3 tbsp (45 mL) butter
- 1 spring (bulb) onion or small sweet onion, chopped
- 2 cloves garlic, minced
- 1 lb (500 g) fresh or dry fettuccine, pappardelle or homemade fresh noodles
- 1 cup (250 mL) chopped cooked ham (about 6 oz/175 g)
- 1/3 cup (75 mL) finely chopped parsley
- 1/3 cup (75 mL) whipping cream (optional)
- 1/4 cup (60 mL) grated Parmesan cheese (plus more for serving)
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- Pinch nutmeg
Preparation
In large pot of boiling salted water, blanch escarole until almost tender, 3 to 5 minutes; drain. Chill under cold water; drain. Cut into shreds.
In large skillet, melt butter over medium heat; fry onion and garlic until onion is softened, 6 to 7 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente. Reserving 1/2 cup/125 mL of the water, drain.
Increase heat under skillet to medium-high; add escarole and ham and cook, covered and stirring occasionally, until escarole is tender, about 5 minutes. Stir in parsley, cream (if using), cheese, salt, pepper and nutmeg.
Add pasta and toss until thoroughly coated, adding reserved water if sauce is too dry. Serve with extra cheese on side.
Makes 4 servings.
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