Pappardelle to apples
Instructions
Soften in a pan with a little oil, sliced onion; salt and when is ben chrome Add diced cooked ham, diced apples, a finger of Cognac and cook for a few minutes so they don't crumble when.
Season with this sauce drained al dente pappardelle, saltandole in a pan quickly, with 200 g of cream.
Serve with a sprinkling of grated parmigiano reggiano.
Ingredients and dosing for 4 persons
- 250 g of type pasta pappardelle
- 1 slice of ham (slices from 100 g)
- 2 green apples
- 1 onion
- Sprinkling 1 of parmigiano-reggiano
- 1 toe of cognac
- 200 g of cream
- Olive oil extra virgin
- Salt