Recipe 13: Pasta sauce

Another recipe from the old cookbook from Småland. I guess this pasta sauce felt a bit “exotic” at the time since it contains corn, but today I guess it would pass as something to cook any day of the week. The rating I would give this one is a 3+. It’s OK, but nothing amazing really. It works on a day when you want to whip together something while your pasta is boiling.

Pasta sauce

Cooking time including preparations: ca 20 minutes
Portions: 4

Ingredients:

• 1 leek
• 2 garlic cloves
• 1 (small) can of corn
• 1 can creme fraiche (200-250 ml)
• 150 g smoked ham
• 1/2 dl milk
• 1-2 tbsp chives
• salt
• cayenne pepper

Preparation:

Shred the leek and press the garlic. Fry on low to medium heat for a few minute to make it soft.

Dice the ham (or buy ham that is already diced) and add to the leek and garlic.

Add the corn.

Add the creme fraiche and the milk.

Sprinkle over some cayenne pepper.

Allow it all to simmer for a few minutes. Taste it to see if extra salt is needed. Cut the chives and add in the end.

Serve with freshly cooked pasta. We used penne rigate.

Here is the original recipe:

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Veronica

Veronica is the founder of Hyperbrain.me. With one foot in the past and one in the future she takes inspiration from older aesthetics and ideas to apply them in updated form today. She is passionate about teaching timeless skills and believes that the world needs more polymaths.

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