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Tuesday, April 10, 2012

Green pasta with peppers and wild duck ham

We stumbled upon some hams and some other hand-made products made of game meat and we were happy to design some simple recipes that made the best of them. This is such a pasta dish that brings out the flavor of wild duck ham. Enjoy :)

Last year: Aubergine and zucchini pizza, Marinated pork chops with balsamic glaze and Pasta peperonata (bell pepper rigatoni).

  • 200 g green pasta
  • 80 g wild duck ham
  • 1 large garlic clove
  • 1/2 red onion
  • 1 red bell pepper
  • 1 teaspoon tabasco sauce
  • 1 teaspoon thyme
  • 1 tablespoon olive oil 
  • 1 teaspoon virgin olive oil

Boil the pasta according to package instructions. Chop the onion and garlic and fry them in the olive oil:

Chop the bell pepper and add it too:

After about 15 minutes when the peppers are softened, add the Tabasco and thyme and stir well. Add the ham, tearing it with your fingers (metal takes away some of the flavor):

After 5 more minutes, after the ham is a little crisp (or cooked to your liking), turn off the heat and add the drained pasta and the virgin olive oil:

Mix well for everything to be warm and flavorful. It's ready, dig in!

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