Pappardelle with curry

Pappardelle with curry is a delicious first course that is perfect to propose to friends for an informal dinner. Curry recipes are now a common presence on our menus and these pappardelle, seasoned with a mushroom, cream and ham sauce, gain an appealing flavor thanks to the mix of spices. You just have to try them!

Pappardelle with curry is undoubtedly a rather original recipe, which demonstrates how to prepare fresh pasta dishes, a staple of Italian tradition, using the most famous blend of spices of Indian origin. Composed by a base of turmeric, coriander, pepper and cumin and variously enriched by ginger and cardamom, nutmeg, saffron and cinnamon, curry in fact gives an exotic taste to a very wide range of dishes.

In this case, sauce with mushrooms, ham, cream to dilute the strong flavor of curry, a quick step in the oven to gratinate and here is an easy recipe for a tasty first course, to share at dinner with friends or for a family lunch.

The pappardelle and curry combination is just one of the many that you can find among the pages of the spoon. If you would like to try other recipes with curry we suggest the now “classic” Chicken curry, Curry rice and Coconut milk curry chicken with couscous.

INGREDIENTS for Pappardelle with curry

• 420 g of fresh pappardelle
• 150 g of cooked ham
• 50 g of butter
• 25 g of dried mushrooms
• 1 dl of fresh cream
• 1 dl of milk
• 2 yolks
• 2 teaspoons of curry
• 2 dl of tomato puree
• 25 g of white flour
• 1 tablespoon chopped fresh parsley
• 1/4 l vegetable stock
• bread crumbs
• salt

HOW TO PREPARE: PAPPARDELLE WITH CURRY SAUCE

To prepare pappardelle in curry sauce, start by soaking the mushrooms in warm water for 30 minutes. Drain them, chop them, transfer them to a casserole and cook them for about 20 minutes with half of the butter provided and the tomato puree.

At the end of this time, add salt, the remaining butter, the curry powder, the sifted flour and mix very well so that no lumps form.

After a few minutes, pour the hot stock into the pot and cook over a gentle flame for 10 minutes. Add the diced ham and continue cooking for another 10 minutes.

Turn off the heat and allow to cool. In a bowl, beat the egg yolks with the cream and a ladleful of broth, pour the mixture into the mushroom sauce and stir carefully.

Boil the pappardelle until al dente, drain and dress with the sauce. Transfer them to a buttered oven dish sprinkled with breadcrumbs and sprinkle the surface with more breadcrumbs.

Place in a hot oven at 180° and bake for 15-20 minutes or until golden brown.

Remove the curried pappardelle from the oven, let them rest for about 10 minutes, sprinkle with fresh parsley and serve.

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