Tagliatelle with Lemon Balm and Serrano Ham

Knead 10 g of butter with the flour and place in the freezer. Cut the ham into tender strips. Peel and finely dice the onions. Peel the garlic and press it through a press. Pluck the lemon balm leaves from the stems and chop finely. Finely grate the lemon peel, squeeze the juice of one lemon. Cut the Parmesan into thin slices with a peeler.

Heat the remaining butter with the olive oil in a frying pan and fry the ham strips until crispy. Remove with a skimmer. Sauté the onion cubes and the garlic in the frying fat until soft. Extinguish with the veal stock and cook until thick. Then add the white wine, 2-3 tbsp. juice of one lemon and the sugar and cook for 3 minutes in the open frying pan. Coarsely chop the flour butter, stir into the boiling sauce, continue cooking for 2 min. Season vigorously with salt and pepper.

Cook the pasta according to the package instructions. Remove a small ladle of the pasta water and pour into a preheated bowl. Drain the pasta, briefly rinse with hot water and drain.

Heat the sauce again, add the strips of ham, lemon zest and lemon balm. Mix the tagliatelle with the pasta water and the sauce and season with salt and pepper. Add the Parmesan cheese to the tagliatelle.

Tastes just as excellent with Tyrolean bacon instead of Serrano ham.

Our tip: use a bacon with a strong Gesc

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