Pasta ‘Bleki’ with Prosciutto and Garlic
- 2 eggs,
- 3–4 tbsp flour,
- sunflower oil.
- 10 g prosciutto,
- 3 cloves garlic,
- 1 mL cream,
- 1 tbsp chopped parsley.
Mix eggs, salt and flour. If the dough turns out to be too soft, add a little more flour. If the dough is too hard, add a little water or milk.
Shape a ball, coat it with sunflower oil, cover with a napkin and set aside for about half an hour. Then roll out the dough thin and cut into squares with a sharp knife (1.5 cm x 1.5 cm).
While preparing the sauce, boil water, add salt and a tablespoon of sunflower oil. Cook ‘blekis’ for 2–3 minutes.
To prepare the sauce, grind finely prosciutto and garlic with a mixer. Fry the resulting mass in olive oil until a stable smell of garlic. Then pour it with cream, add parsley, pepper, nutmeg, mix and wait until it boils. Leave to boil for 1–2 minutes, then put the boiled blekis into the sauce, mix and serve to the table.