Cappelletti in pea cream and prosciutto #pasta #italianfood

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⬇️ Cappelletti with ricotta, pea cream & prosciutto di Parma.

Cream, peas, and prosciutto are naturally compatible. But without restraint, the cream becomes dominant, the peas lose their freshness, and the prosciutto turns overly salty and heavy.

This version is built differently. Most of the peas are blended into a smooth, strained cream, while the rest remain whole for small bursts of sweetness. Parmigiano strengthens the emulsion without making the sauce taste cheesy, and the Prosciutto di Parma is warmed for only a few seconds—just enough to soften the fat and release its aroma.

The result is delicate, silky, and rich without ever feeling heavy.

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Паста и макароны
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