Coppa di Parma is a ham made from the shoulder of the pig, rather than the leg. It has a fairly high fat content so it's very versatile and usually very reasonably priced. The combination of salty, fatty, coppa with the sweet prawns and lots of parsley creates a beautiful flavour.
Open a bottle of Pinot Bianco (riserva if you can find) and enjoy the weekend.
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Ingredients - serves two
2 tablespoons of olive oil
1 garlic clove finely sliced
8 slices of coppa di Parma cut into strips 1cm wide
250g peeled raw prawns, de-veined and cut lengthwise in half
1 fresh green chilli, deseeded, and chopped
3 tablespoons of chopped flat-leaf parsley
Sea salt and freshly ground pepper
In a large frying pan add the coppa di Parma and cook gently for two to three minutes. Remove from the pan and leave to one side. Turn up the heat and add the prawns, chilli, and garlic, and cook for a further 2 minutes until the prawns turn pink. Check the seasoning, but be aware that the coppa can be quite salty when cooked.
Cook the spaghetti in a large pan of boiling salted water until al dente, then drain, reserving a little of the cooking water. Add the pasta to the frying pan with the other ingredients and add 3 tablespoons of the cooking water. Toss together with the parsley and some black pepper until you get an emulsified creamy consistency. Finish by adding the fried coppa di Parma on top.Suggest a correction