First post. Thanks for having me.

Hi.

Happy to find this group.

Here’s a dish from the other day, inspired by a recipe in Evan Funke’s book;
Homemade Farfalle with prosciutto cotto and piselli.
I added some guanciale that I had available.
The peas were picked by us, as they’re in season.
The sauce wasn’t perfect because I added the butter a little too early, but I split it further with some really nice olive oil, because although not of the region, I like the interplay of decent olive oil with peas.

Unfortunately the cotto was from a package and was pre-sliced so I couldn’t cube it. That’s why I added the guanciale, for a little texture.