Smokehouse Restaurant

Serving picnic hampers to enjoy Monday to Sunday.  Friday to Sunday we have  a 3 course lunch from 11.45am with two sittings.  Saturday and Sunday we have a 2 course brunch from 9.30am to 11am.

Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
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Poachers Little Ham Pasta with Garlic, Chilli and Tomato

Serves 4

Ingredients

1 Poachers Little Ham cut into thin strips

400g fresh fettucini

2 tbs extra virgin olive oil

2 cloves garlic thinly sliced

1 tsp chilli flakes

1/2 cup dry white wine

200ml tomato passata

A handful of chopped parsley

40g toasted breadcrumbs

Method

Cook the pasta in plenty of boiling water until al dente. When the pasta is almost ready, heat the olive oil in a large frying pan and add the garlic and chilli flakes. Cook gently until soft. Increase the heat, add the white wine and simmer until reduced. Add the passata and a pinch of salt, then when the oil starts to bubble to the top add the ham strips and parsley. Using a slotted spoon, lift the cooked fetuccini and add to the pan. Toss to combine and add a little of the pasta cooking water if it needs more moisture. Serve with a sprinkle of toasted bread crumbs.

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