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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Friday, August 24, 2012

Farfalle with julienned smoked ham, sweet peas, and rosemary by Steven Dolby













(Serves 2 people)
INGREDIENTS
190g Farfalle pasta
1/2 Medium red onion (diced)
2 Garlic cloves (finely diced)
50g Smoked ham (julienned)
Small handful fresh spinach
1/2 Cup heavy cream
90g Sweet peas
1 Tsp fresh rosemary
1 Tbsp fresh Italian flat leaf parsley (finely chopped for garnish)
2 Tsp olive oil
Salt & ground black pepper (to taste)

METHOD
1, Bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente.
2, Place a medium saucepan on a medium heat, add olive oil, smoked ham, rosemary and onions, stir while cooking until the ham is golden brown (about 5 minutes)
3, Add garlic and cook for 1 minute.  Pour in the heavy cream, peas and spinach, bring to the boil and reduce for 1 minute until thickened.
4, When pasta is ready, drain and add to the sauce.
5, Toss gently, coating the pasta with the cream sauce
6, Season to taste
7, Serve with a sprinkle of fresh parsley, grated parmesan cheese and extra virgin olive oil


© STEVEN DOLBY



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