Recipe & photography by Ed Barrow.
Ingredients
- 1 small smoked ham joint (400g ish)
- 1 onion, halved
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 2 bay leaves
- 6 black peppercorns
- A small handful of parsley stalks
- 1.5 L water (enough to cover the ham)
- 30g of salted butter
- 1 small shallot, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp of dark soy sauce
- Large sprig of fresh thyme
- 150g of northern pasta co Rigatoni
- 120g of cavolo nero, stems removed and leaves sliced into large chunks
Method
- Place the smoked ham joint into a large pot and add the onion, carrots, celery, garlic, bay leaves, peppercorns, and parsley stalks. Cover with water.
- Bring to a boil, then reduce to a very gentle simmer. Then simmer for 1.5-2 hours, or until the meat is very soft.
- After the ham is cooked and can be easily broken apart, remove the ham and let it cool slightly. Strain the broth and return it to the pot. Skim any excess fat off the top.
- Melt the butter in a saucepan over medium heat. Once melted add the shallot and cook 3–4 minutes until softened. Then add the garlic and cook for a further couple of minutes. Pour in 600ml of the strained broth then add the soy and thyme and bring to a gently simmer.
- Add the rigatoni directly to the simmering broth and cook for 3 minutes. Then add the Cavolo Nero and cook for another 4 minutes until tender.
- Taste and adjust seasoning as needed. Then divide between 2 bowls and top with some shredded ham over the top. Finish with some Parmesan over the top and a little drizzle of extra virgin olive oil.
