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bucatini in salsa di taleggio e prosciutto cotto

bucatini in taleggio and ham hock sauce with shallots

Wow that sounds like a real Mastercheffy name, doesn't it? I’m not convinced by shallots. Interesting enough if you’re after a milder oniony taste, but I’ve always managed to find white or sweet brown onions to fit the bill.... the week I cooked this dish I’d stumbled across some super fresh shallots at a farmers’ market in South London, so that’s why they got to go into the recipe!

WHAT YOU'LL NEED TO DO
(scroll down for the full method)

  • prepare the cheese

  • prepare the ham hock

  • cook the shallots

  • make the cheese sauce

  • cook the pasta

  • combine sauce and pasta

bucatini in taleggio and ham hock sauce with shallots

INGREDIENTS

FOR FOUR PEOPLE

  • 300g ham hock (Waitrose)

  • 12 shallots

  • 250g taleggio

  • 50g parmesan

  • 50g ricotta salata

  • 3-4 fresh sage leaves

  • 100ml milk white wine

  • EVO

  • black pepper, parmesan to taste


PASTA

400g dry bucatini


MANTECATURA (?)

minimal

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METHOD

Start by cutting up the taleggio (and removing the rind), then grating the parmesan and ricotta salata. If you haven’t got ricotta salata, just use pecorino in its place. And if you haven’t got any of that, just use 100g of parmesan. Chop up the sage leaves finely. Cook your shallots gently in EVO and a splash of water until soft and tender, minimal colouring. Set aside. The ham hock was store-bought and cooked and already ‘pulled’ - I reduced a teaspoon of EVO and half a glass of white wine and then sprinkled the ham into it, so that it wouldn’t be completely flakey and dry in the sauce. The moment it’s all moist, take it off the heat and set aside.

Begin to boil the pasta. Pour the milk into a pasta pan to warm it on a medium heat. Don’t go anywhere near boiling - instead, add the taleggio and stir until it’s all melted. Next add the sage leaves and parmesan, again stirring it into the sauce until it’s smooth and then take the pan off the heat. Add 3/4 of the shallots, holding the rest back for garnish. Ideally you need to time this stage so that you add the shallots just before the pasta is cooked, to make sure the sauce doesn't get cold.... When the pasta’s at ‘al dente’ transfer to the pasta pan with a little cooking water, turn the heat to a minimum if it needs warming up and combine with the sauce. Hold back half the ham hock for garnish and stir the rest into the pasta. Plate with shallots, ham hock, black pepper and parmesan all over the place.

NUTRITION per serving

  • KCAL: 582

  • Fat (g): 27.4

  • Sat Fat (g): 15.8

  • Carb (g): 35.9

  • Sug (g): 5.5

  • Fibre(g): 3.4

  • Prot (g): 47.3

  • Salt (g): 3.48

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