Citrus cream with Prosciutto

 

 

Preparation You'll need: A pan
Ingredients (for 2 persons) Around 140 g of ham (Parma or Serrano, or both) 30 g butter 2 Shallots 2 Cloves of garlic 200 mL chicken broth 250 mL whipping cream 5 g freshly grated orange peel (of 1 orange) 10 g freshly grated lemon peel (of 1 to 2 lemons) Juice of 1 lemon (50 mL) 1 tsp. Cayenne pepper 80 g peas 2 Tbsp. mint Parmesan cheese
Preparation Finely chop 2 shallots and 2 cloves of garlic, chop 2 Tbsp mint leaves and shave off the zest of the lemons (for 10 g) and the orange (for 5 g).
Preparation of the sauce Briefly sauté shallots and garlic in 30 g butter until the pieces become translucent, about 2-3 minutes. Add the 200 mL of stock. and then reduce the whole thing a little, about 5 minutes. Add 250 mL cream, orange and lemon zest and 1 tsp cayenne pepper. Simmer again for 3-4 minutes, but the sauce must not thicken too much. Now add 80 g peas and simmer until they are completely thawed (if frozen) and hot. Finally add the chopped mint and 50 mL lemon juice, and season with salt and pepper to taste.
Prepare for serving Put the pasta into the plates, pour the cream over them, and decorate with parmesan cheese and ham.