Pappardelle with Parmesan Cream and Proibita: An Irresistible Embrace of Flavors
A Regal First Course
The pappardelle with Parmesan cream and Proibita Cooked Shoulder is a refined and flavorful first course that captivates the palate with its simplicity and enveloping creaminess. The width of the homemade pappardelle perfectly complements the rich Parmesan cream, while the smoked cooked shoulder adds a touch of savory and irresistible aroma. This dish is a true classic of Italian cuisine, perfect for a family lunch or dinner with friends.
An Explosion of Taste. The preparation of this dish is relatively simple, but the result is truly exceptional. The Parmesan cream is made with just a few ingredients: grated Parmigiano Reggiano, milk, and cream. The secret to a perfect cream is to stir continuously during cooking to avoid lumps. Once the cream is ready, cook the pappardelle in plenty of salted water and toss them with the cream and the smoked Proibita Cooked Shoulder cut into chunks and slightly sautéed in a pan with a drizzle of oil
I loved this dish from the start, I prefer white and light dressings. The Proibita Cooked Shoulder was given to me by a super expert in cured meats to experiment with a recipe, and this spectacular dish was born.
But what is Proibita cooked shoulder?
It’s a new product that plays with our childhood memories, called Proibita because it goes against the current food trends that want everything lean, tasteless, and light. Produced by the company Capitelli located in the province of Piacenza, it was the only Italian product to be awarded in the “meat and cured meats” category at the International Taste Award in Brussels. So, a completely Italian excellence, made from the cut considered among the most inferior by Italian butchery, the cooked pork shoulder.
Below are other fresh pasta recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/4 cups all-purpose flour
- 3 egg yolks
- 4 eggs
- to taste salt
- 3 1/2 oz whole milk
- 3 1/2 oz fresh heavy cream
- 3 1/2 oz Parmigiano Reggiano DOP (24/36 months)
- to taste salt
- to taste pepper
- 10 1/2 oz cooked pork shoulder (Proibita, thick slice)
- to taste extra virgin olive oil
Tools
recommended tools
- Pan Moneta 0001850228 Etnea – 2 Handle Pan, Black, 11 inches
- Pot Daniks Tokio Stainless Steel Pot with Lid, 3 Liters Ø 22 cm | Pasta Pot with Integrated Strainer | Induction Gas | Measuring Scale | Silver
- Cutting Board IPEA Rectangular Plastic Cutting Board for Vegetables, Fruits, Foods – Multi-use Kitchen Board for Cutting and Serving Appetizers, Bread, Cheeses – Washable White Tray
Steps for pappardelle with parmesan cream and proibita
Here you can find the recipe for parmesan cream
Let’s cook the pappardelle: In a pot of boiling salted water, cook the pappardelle al dente. In a non-stick pan, heat a drizzle of oil and sauté the Proibita cooked shoulder, cut into chunks
Drain the pappardelle and pour them into the pan with the parmesan cream. Add the Proibita and gently mix to combine. Serve on plates and garnish with a sprinkle of grated Parmigiano Reggiano and some chunks of Proibita, serve hot.
Storage, tips for preparing pappardelle with parmesan cream and proibita
For an even more intense flavor, you can use 36-month aged Parmigiano Reggiano. You can enrich the dish with chopped walnuts or freshly ground black pepper. They are a perfect dish to serve with a glass of full-bodied red wine.
