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Pastaorangepros

Posted by: Bob Hart | 12 May, 2011 - 2:41 PM

There is confusion that arises over which pasta to use when. For example, spaghetti bolognese is, in reality, a nonsense: spaghetti is not the right pasta to use with a meat sauce. Instead, use farfalle, penne, rigatoni, or any pasta with a greater surface area for the meat to cling to.

But also, we are never quite sure when to use home made pasta, or freshly purchased and recently made egg pasta, or dried pasta.

Here, for example, is a terrific recipe that demonstrates the affinity between prosciutto and orange - improbable but unforgettable. Try this with pack (or enough for four servings) of egg tagliatelle or fettuccine from a fresh pasta shop, or egg pasta you have made yourself.

Melt a knob of butter in a large pan over fairly high heat and cook, for a couple of minutes, about eight slices of prosciutto, torn into 3cm pieces.

At the same time, put your pasta on to boil in salted water, remembering that fresh pasta cooks much faster than dry - usually in about three minutes. If that is the recommended time, be prepared to take it out of the water after two.

Add a ladle of pasta water to the pan, then add the juice of an orange and half the zest. Add half a cup of cream and bring to a boil. Add the al dente pasta and cook, stirring, until the sauce thickens slightly (about a minutes. Check the seasoning, add plenty of pepper, stir in a handful of freshly grated parmesan and serve (with extra cheese, if you like).

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3AW Food - Eating Melbourne

3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.