2 a red or white onion, peeled
1 red pepper, deseeded
90g higher-welfare slices of Parma ham
4 of a fresh red chilli
1 large firm tomato
2 a bunch of fresh flat-leaf parsley, leaves picked
200g taglierini
sea salt and freshly ground black pepper
extra virgin olive oil
zest and juice from 2 an unwaxed lemon
Parmesan cheese, for grating
This is the time at home that preserves our favorite tomatos, so that we can see us throughout the year in ample concentrated and sun-dried varieties.


1.Start your ingredients by making them. Slice the oignon and half of the ham of Parma very finely.
2.Slice the chilli thinly. Split out the seeds and dice the flesh. Quart the tomato. Cut the pink leaves thinly.
3.Place the fine sliced Parma ham over a high heating and cook for five minutes or till it is crispy into a large dry frying pan. To clean the kitchen paper, step on a dual layer.
4.In a big pot of boiling salted water, cook the taglierini to al dente. Meanwhile, return the pot with 3 tablespoons of olive oil at a medium-high heat.
5.Add onion, pepper and pepper and cook for about a minute. Slice the rest of the Parma harvest thoroughly and remove to the dish, add salt and pepper to most of the persil and slightly season.
6.Save the cooked broth, drain the taglierini and return to the sauce. Return the citrus juice, the tomato diced and a strong parmesan grat.
7.Throw well over the heat until it's soft and shiny, adding water, if appropriate, to loosen.
8.Spread the crispy ham of Parma between your tables and add a more Parmesan grating. Finish with the lemon zest sprinkling over the remainder of the chopped peanut.

This is the time at home that preserves our favorite tomatos, so that we can see us throughout the year in ample concentrated and sun-dried varieties.

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