STRIKDASSIES-BOWTIES
Strikdassies met romerige sous
Lewer: 2 – 4 porsies
Tyd: + /- 30 minute
Bestandele:
500 g Strikdassies (Farfalle) pasta
1 eetlepel (15 ml) Sout – vir jou pasta water
3 eetlepels (45 ml) olyf olie
1 koppie (250 ml) fyn gesnyde uie
1 koppie (250 ml) gaar ham of hoender (enige oorskiet vleis, ek gebruik graag boerewors ringetjies)
1 koppie (250 ml) gevriesde of vars ertjies
1 koppie (250 ml) vars room
1 suurlemoen se zest (skil) – rasper slegs die buitenste geel lagie van die skil af, nie die wit nie.
2 eetlepels vars gekapte pietersielie
½ teelepel (2.5 ml) vars gemaalde swart peper
Vars gerasperde Parmasan kaas – strooi oor net na opdiening
Opsioneel: Meng 1 opgehoopte teelepel (5 tot 10 ml) mielieblom (Maizina) in ń koppie met 100ml koue water.
So maak mens
Kook van die pasta
Kook jou pasta in ń groot pot in 4 Lt kookende water en die eetlepel sout vir solank as wat dit op die pakkie aanbeveel word. Sodra die pasta “al-dente” is dreineer in ń vergietis, maar behou 2 eetlepels (30 ml) van die water vir jou sous.
Maak van die sous
Terwyl jou pasta kook, verhit die olie in ń pan oor medium hitte en braai die uie tot deursigtig en sag (+/- 5 minute), maar nie bruin nie. Voeg ham (of jou keuse van vleis), ertjies en room by. Bring tot kookpunt, verlaag die temp en prut todat die sous efens vedik, (ook +/- 5 minute), as jy dir dikker verkies, roer die mielieblom en water in en bring weer tot kookpunt en verwyder van die hitte. Roer nou die suurlemoen zest, peper en gekapte pietersielie in.
Samekoms
Indien die sous pan groot genoeg is, gebruik hom, indien nie, gebruik die pot waarin die pasta gekook het.
Roer die pasta en sous bymekaar. Roer nou ook daai 2 eetlepels pasta water hierby in.
Bedien
Skep in ń diep borde en springkel van die kaas en peper bo-oor. Bedien met ń heerlike mengelslaai.
Bowties with creamy sauce.
Yield: 2 to 4 persons
Time: +/- 30 minutes
INGREDIENTS
500 g bowties (farfalle) pasta
1 tabelspoons (15 ml) salt
3 tablespoons (45 ml) olive oil
1 cup (250 ml) thinly sliced onions
1 cup (250 ml) cooked ham, ckicken (any leftover meat, I love using Boerewors rings)
1 cup (250 ml) frozen or fresh peas
1 cup (250 ml) cream
grated lemon zest (from about 1 large lemon, yellow sin only, no white)
2 tablespoons (30 ml) finely chopped parsley
½ teaspoon (2.5 ml) Freshly ground black pepper
Freshly grated Parmesan (for serving)
Optional: Mix 1 heaped teaspoon (5 to 10 ml) corn flour (Maizina) in a cup with about 100 ml of cold water
PREPARATION
Cooking the pasta
Cook pasta in a large pot with 4 Lt of boiling water with the tablespoon of salt added, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
Making of the sauce
Meanwhile, heat oil in a medium skillet over medium-high. Add onions; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham (or other meat if preferred), peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. I you would like it a bit thicker, add the corn flour and water and bring to a boil again. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
Making a meal of it
If your sauce pan is to small, return the pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with pepper. Divide among plates, then top with Parmesan and season with more pepper.
To serve
Serve in a deep dish with a lovely mixed salad on the side.
Geplaas deur Albert Buitenhuis
