- 400grs of dry Fettucine
- 100g of San-Daniele Ham, thinly sliced into strips
- 1 beautiful red pepper (hollowed out, roasted if possible, then cut into thin strips (sticks)
- 1 clove garlic, degermed, crushed and chopped
- 6 pitted black olives, coarsely diced olive oil, salt, ground pepper
- 4 fresh basil leaves
1) In the morning or even the day before, cook the Fettuccine in salted boiling water for 4 minutes (if you have fresh pasta, drain it just after boiling) Cool them under cold water, drain them, salt and pepper a little, stirring a small drizzle of olive oil, then put them in the fridge.
2) Just 15 minutes before eating
a) Turn on your plancha grill
b) On one side of your plancha pour a little olive oil and scatter your Fettuccine, salt and pepper.
c) On the other side also put a few drops of olive oil and snaker your julienne of red peppers salt and pepper. cook for 2 minutes, stirring constantly, then make a small pile towards the edge.
d) In the center of your Plancha ,put your San-Daniele julienne and quickly make them a little stiff, then push them a little to the side.
e) At this point your pasta that you have been watching must be a little roasted, so it is time to start assembling it.
Put your pasta in the centre of the Plancha grill ,add the chopped garlic and red pepper julienne, the roasted strips of ham ,mix quickly test the seasoning and then dress with the help of pliers in your 4 very hot plates ,finally complete the decor by sprinkling a few parcels of black olives and a fresh basil leaf.
Enjoy for example with a rosé Bandol or a small fresh sancerre and take a good look at the grateful look of your guests.
Cooking recipe by Patrick Asfaux for Vivaplancha.com