PHOTOGABBLE // BLOG POST

Gammon and Herb Linguine.

April 22nd, 2008

Ingredients:

• Tagliatelle
• Gammon steak – diced
• Yellow pepper – diced
• Garlic – finely chopped
• Onion – sliced
• Garlic salt
• Chives (optional and preferably fresh)
• Fresh basil – finely chopped/torn
• Philadelphia (or any soft cheese product)
• Milk
• Mushrooms – diced

How to make it:

Start by filling a small pan with water and adding about 2 balls of tagliatelle per person, an cook for 8-10 minutes

Meanwhile in a wok, brown the onions in some olive oil, then add the gammon steak to cook through (you may want to add a little water to stop the meat from sticking and to release some of the flavour in the meat)

Then add to the wok, the philadelphia and a dash of milk and allow it to melt and thin, coninually stirring the mixture to avoid sticking

Now add the garlic, herbs, chives, mushroom and pepper and continue cooking for about 3-5 minutes

The tagliatelle should be done by now, drain the water and rinse ready to mix with the sauce

For the finishing touches to the sauce, add 1/2tsp of ground black pepper, some garlic salt and about 5 leaves of fresh basil (torn into small pieces) then add the tagliatelle to the wok

cook for a further 1-2 minutes to ensure the pasta is piping hot

The dish is now ready to serve, season to taste and Enjoy!!!

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Tags: Gammon, herbs, Mushroom, tagliatelle

2 Responses to “Gammon and Herb Linguine.”

1. Carbon Twelve says:

   November 4, 2009 at 9:15 pm

   It tasted nice

   Reply
   • Carbon Twelve says:

     November 4, 2009 at 9:25 pm

     This is a reply

     Reply