Courtesy Quality Italian
Ballerina Pasta with Prosciutto & Peas
How to Make It
Finely chop 6 slices of prosciutto, setting the rest aside for later use.
Cook pasta in a pot of boiling, salted water according to manufacturer’s instructions. When cooked, drain and set aside. Do not rinse.
Meanwhile, in a separate heavy-bottomed pot, heat butter and chopped prosciutto over medium heat, stirring often, until butter is fully melted. Add chopped onions, shallots and black pepper. Cook until translucent, stirring often to avoid sticking. Add scallion whites and cook briefly until soft. Add chicken stock and bring to a simmer. Reduce liquid by half. Add the cooked pasta and heavy cream. Continue cooking and stirring until sauce thickens and coats pasta. Add the pecorino cheese, cooked peas, scallion greens, and lemon zest. Stir continuously until cheese is melted. Turn off heat. Adjust seasoning to taste with salt, fresh lemon juice, and additional black pepper if desired.
Divide pasta into 2 serving bowls. Top each bowl with four slices of burrata cheese and one slice of prosciutto, torn rustically into smaller pieces. Dress basil and pea leaves with olive oil and lemon juice and place on top. Finish the dish with a drizzle of olive oil and freshly cracked black pepper.
To cook peas, immerse shelled raw, fresh peas into boiling salted water until tender. Remove and place into salted ice water. Drain. Alternatively, frozen peas can be used.
Quality Italian Steakhouse