tagliatella with lemon balm & serrano ham (serves 4) 3 tablespoons butter 2 teaspoons flour 4 oz serrano ham, cut in thin slices 2 onions 3 garlic cloves 5 tablespoons lemon balm, finely chopped 4 oz piece of fresh parmesan zest and juice from 1 lemon 1 tablespoons olive oil 4 oz chicken, calf or vegetable stock 2/3 cup dry white wine 1 level tablespoons sugar salt & pepper 1 lb tagliatella (homemade) 1. Knead 1 tablespoon butter with the flour and place in the freezer. Cut the ham into thin strips. Finely chop the onions and garlic. With a potato peeler slice the parmesan into thin flakes. 2. Melt the rest of the butter with olive oil in a frying pan and fry the ham until crisp. Remove the ham and sauté the chopped onions and garlic in the oil. Pour in the stock and cook until the sauce thickens. Add the wine, 2 - 3 tbl lemon juice and sugar and cook for about 3 more minutes. 3. Cut the flour-butter mixture into several pieces and whip piece for piece into the sauce. Season with salt and pepper. Keep the sauce warm. 4. Cook the tagliatella. Add the ham, lemon zest and lemon balm to the sauce. Pour a ladle of the cooking water into a pre-warmed bowl. Drain the tagliatelle well and mix together with water and sauce. back