Apparently spring is on its way and summer is not far behind it, but here in the south of Australia today we have had freezing temperatures and icy cold rain. This fettucine recipe is an ode to the upcoming summer or perhaps the retreating summer (for those in the northern hemisphere!). The ripe, juicy tomatoes, creamy bocconcini and salty Prosciutto are heavenly together. This dish was created as a share plate to be laid in the middle of the table so everyone can help themselves – a perfect weekend lunch or dinner.
Ingredients (serves 3)
6-8 Cherry Tomatoes on Vine
4 large bocconcini balls, halved
5-6 thin slices of Prosciutto
300 grams of fettuccine
2 cloves of garlic, crushed
1/4 of a cup of olive oil
1/4 of a cup of chopped flat leaf parsley
Sea salt & cracked pepper
Bring a large pan of salted water to the boil, add fettuccine and cook until al dente. In the meantime in a large frypan add half of the olive oil and gently fry garlic. Add Prosciutto on one side of pan and on the other other side place the tomatoes stem side up. Cook Prosciutto until browned, turning occasionally, and tomatoes until they are blistered and slightly soft. Drain fettuccine, toss through remaining olive oil and parsley. Season well with sea salt and cracked pepper and arrange on a large serving plate. Top with Prosciutto, vine tomatoes and bocconcini halves. Serve and enjoy!