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Spaghetti with raw ham and ricotta
Spaghetti with raw ham, ricotta, garlic, fennel, lamb's lettuce, Parmesan cheese and cress
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Ingredients
Directions
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Cut the ham into pieces, the garlic fine and grate the cheese.
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Heat a skillet without oil or butter and bake the ham in 5 min. Crispy. Meanwhile, cut the fennel bulb into thin strips.
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Add the fennel with the garlic to the ham and cook for another 2 minutes. Turn off the heat.
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Meanwhile, beat the ricotta with the eggs and half of the cheese in a bowl. Season with (freshly ground) pepper.
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Cook the spaghetti al dente according to the instructions on the package. Remove a cup of cooking liquid and pour the pasta. Immediately return to the pan.
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Add the ham mixture and the lamb's lettuce. Add the egg mixture while stirring. Keep stirring until this mixture has thickened a little and sticks to the paste.
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Add some cooking liquid to make the spaghetti a bit more smooth. Sprinkle with the rest of the cheese and the cress and serve immediately. Bon appétit! .
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Nutrition
575Calories
Sodium0% DV1.145mg
Fat31% DV20g
Protein70% DV35g
Carbs20% DV61g
Fiber24% DV6g
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