Tortellini with Double Cream, Peas and Ham
Tortellini Panna, Piselli e Prosciutto is a classic primo piatto of the Italian tradition, creamy and tasty. Cubes of cooked ham are used, either ready-made ones for convenience or a thick slice then cut into cubes.
Fresh peas are always welcome, but so are the bagged frozen ones.
I've just added a personal variation, namely some chopped mint leaves to add a touch of freshness.
It's curious how this dish is considered an old-fashioned one.
It was made in abundance and found everywhere in the Italian homes or restaurants during the 70s and 80s. Nowadays you can't find it anymore and I'm really sorry because for me it's wonderful. But I can imagine that the use of double cream is now considered a no-no around here.
I find this weird and such a pity because once in a while it can be eaten. Possibly replacing it with something lighter like ricotta could help somewhat, although it wouldn't be the same thing.
In spite of this absurd fashion of considering certain dishes outdated and no longer worthy of note, some restaurants (well, mostly Osterie or Trattorie) still resist and offer it.
When I made this dish not too long ago, I was talking to a friend about food, and I said: 'you know today I made tortellini with double cream, peas and ham. I was craving for it'.
She replied: 'really? I hadn't heard of it for years. Isn't that a bit too heavy? You know, it's got double cream.'
Me: 'You're eating an Algida cream and chocolate ice-cream, sweetheart'.