Prosciutto and Peas
•1/4-1/2 lb of prosciutto.
•1/2 lb of frozen peas.
•1 lb organic bow tie pasta.
•1/2 cup of olive oil.
•3 minced garlic cloves.
This is a very simple Italian dish where the essence of timing is the most important note:
Cube prosciutto into small 1/4 inch pieces.
Mince 3 cloves of garlic. Have ready to go.
Boil pasta to al dente. Stir in frozen peas and let boil with pasta for 1 minute.
Drain pasta and peas, place in large bowl. Stir in cubed prosciutto to warm pasta.
Heat 1/2 cup olive oil to low heat. Do not overheat.
Drop 3 crushed garlic cloves into olive oil, to gently weep oil from garlic into the oil.
Simmer until garlic is translucent. Remove before garlic turns brown.
Once heated, pour olive oil/garlic mix over pasta, prosciutto and peas.
Stir until thoroughly mixed. Serve warm.
May add more olive oil and garlic, according to taste.
Italian Summer Salad
3/4 cup apple cider vinegar.
1 tsp. salt.
Peel and cube cucumber. Dice tomatoes and onion.
Mix into a large bowl. Squeeze juice of one lemon onto vegetable mixture.
Add vinegar and salt. Serve thoroughly.
Intended to be soupy. Add/subtract vinegar and salt to taste.