Every Sunday I try and make a big dinner that we eat in the early afternoon. It’s a great way to start the week and we actually look forward to our Sunday meal together. During the week we are so rushed after coming home from work that we tend to throw things together. Cooking the dinner on Sundays gives me a chance to have fun in the kitchen and enjoy my time cooking. I put on some Pandora music, pour a glass of wine, and London and the hubs sit in the living room playing and chatting with me while I cook. I also like to experiment a lot and try out new recipes during this time as well and ones I always go to are from the Barefoot Contessa. Personally, I don’t think you could go wrong with any of her recipes and it’s been fun having the hubs and London look through the cookbooks and tell me what looks good. So, I decided to start a new blog series called “Sundays with Ina.” The recipes aren’t new, they are straight out of her cookbooks but every now and then I tend to alter them a little. I am sure at some point I will branch out and try someone new, but for now it’s all about Ina.
- Kosher Salt
- 3 tablespoons unsalted butter, divided
- 4 ounces prosciutto, cut crosswise in ½ inch-thick matchsticks
- 1 cup chopped yellow onion (1 large)
- 1 tablespoon minced garlic (3 cloves)
- 1½ cups heavy cream, I used 2 cups because we like lots of cream
- 4 ounces Italian Gorgonzola dolce, crumbled
- 1½ teaspoons freshly ground black pepper
- 8 to 10 ounces tagliatelle or fettucine, I used fettucine
- 2 cups frozen peas, defrosted
- ½ cup freshly grated Parmesan cheese, plus extra for serving
- ¼ cup julienned fresh basil leaves
- Fill a large pot with water, add 1 tablespoon of salt, bring to a boil.
- Meanwhile, melt 2 tablespoons of the butter in a large sauté pan over medium heat. Add the prosciutto and cook for 5 minutes, separating the slices with tongs, until crips. Remove to a plate and set aside. Add the remaining tablespoon of butter and the onion to the sauté pan and cook for 5 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 more minute. Add the cream, Gorgonzola, ½ teaspoons salt, and the pepper and bring the sauce to a boil. Lower the heat and simmer for 5 minutes, until thickened. Turn off the heat.
- When the sauce is almost done, add the pasta to the pot of boiling water and cook according to the package directions. Reserve 1 cup of the pasta water and drain the pasta, allowing some of the water to remain. Pour the pasta into the pan with the sauce. Add the peas, Parmesan, basil, and Prosciutto and toss well. If the pasta sees dry, add some of the reserved pasta water. Taste for seasonings and serve hot with extra Parmesan.
From Barefoot Contessa Foolproof
I paired this meal with my favorite bottle of Bordeaux, Clos du Roy. The best part is that dinner is made, the kitchen is already cleaned up, and I have nothing more to do tonight except wait for Downton Abbey to come on. Happy Sunday and I hope you enjoy this new blog series.