Apart from the Iberian ham, we can also use common serrano ham, which is offered at much lower prices, but in no case it approaches its expensive brother in taste!
ingredients for 4 servings (cost about 2,5 € pp)
- 6 cherry tomatoes, peeled and melted
- 320 gr vermicellini
- EV Sunflower oil
- 5 slices Iberian ham
- 2 large garlic cloves, minced
- Salt
- Fresh oregano
- Paprika de la Vera
- Parmesan (optional)
If in our fridge we have tomatoes confit (I WILL NEVER STOP CRYING OUT, THAT EVERY TIME WE USE THE OVEN, WE ALSO PUT A SMALL BAKING SHEET WITH VEGETABLES), this dish is ultra rapid. Otherwise, we have to confit the cherry tomatoes in the oven or on the stove.
While waiting for 3 liters of salty water to boil, we sub-fry the ham, aiming to make it crunchy and, meanwhile, to extract its fats. So very slow temperatures.
When done, we add to the fat equal quantity of EV sunflower oil and we sub fry the minced garlic cloves.
We trim the one of the 5 slices of ham and we add it in the oil.
Meanwhile, we boil our vermicellini less than al dente, remembering to preserve a cup of boiled water, before straining the pasta.
We add the vermicellini and we start stirring (mantecare) and we add the cherry tomatoes and the half amount of the cheese. We have in mind that vermicellini need plenty of sauce, so we may need to add also some unsalted boiled water. For further information about everything around pasta, just buy our book, where more than 50 relative pages of theory and practice are waiting for you. Now, back to our pasta.
We plate the vermicellini and we add one slice of ham on every dish, some de la Vera and fresh oregano or any other FRESH herb. If we wish we can add more parmesan as an optional choice, as this dish is ham-centric and not cheese-centric (-What are you writing, are you crazy?)
