Venetian Dishes
tagliatelle, tagliatelle all'uovo, peas, prosciutto, burrata

Tagliatelle with fresh peas, prosciutto crudo and burrata cheese

  • Portions: 2/3
  • Time: 45 min
  • Difficulty: bassa
  • Ingredients
- 200 g shelled peas
- 1 spring onion
- a generous round of oil

- tagliatelle, 250 g
- sliced raw ham, 50/80 g
- burrata or mozzarella, 1
- freshly ground black pepper
I bought a couple of kilos of fresh peas and I asked Dario to help me shell them: it seemed like the perfect Montessori activity to do, he even tried to taste them raw, then he broke down and asked me to turn on the Paw Patrol for him. In short, where peas miserably fail from an educational point of view, they can instead be winners in a dish like this.
Use the fresh ones, in this time of the year they're full of taste, so herby, soft: there is all winter for frozen foods.
Chop the spring onion and add it to the pan with oil, fry gently, add the raw peas and add a ladle of water at a time until they are tender but not mushy.
Season with salt and pepper and set aside.

Remove a couple of spoonfuls and blend them with a drop of water and oil to obtain a cream.
Cook the tagliatelle in abundant salted water following the instructions on the package.
Meanwhile, in a well-heated fat-free pan, toast the ham slices until crispy, then remove and set aside.
Drain the pasta once cooked, season with the cream of peas, whole peas, the chopped ham, the burrata (or mozzarella) broken by hand just before serving.
A round of pepper and it's ready.