Prague Ham Nests

Preparation:

Preparation: Chop the shallot very finely. Cut the ham into strips. In a pan, simmer the shallots over low heat with 50 g of butter and a few spoonfuls of broth. After 5-6 minutes, add the peas and cook for 10 minutes, adding broth if necessary (the mixture must be soft, but not excessively soupy). Season with salt, pepper. Turn off the heat and keep aside. Meanwhile, melt the remaining butter in a small pan and, as soon as it is bubbly, add the ham, season it with grated nutmeg and leave it to infuse for 2-3 minutes. Cook the tagliatelle in plenty of salted water. In the meantime rekindle the heat under the peas, add the vegetable cream and a scant spoonful of curry, mix to mix everything. Drain the tagliatelle al dente (keep some of the cooking water aside for use - if the sauce gets too dry), pour the pasta into the pan with the peas, add the Prague ham and a pinch of sunflower seeds. Quickly sauté over a moderate flame and add, if necessary, a little of the pasta cooking water. Sprinkle with grated Parmesan and give another sprinkle of white pepper. Serve immediately. Note: The curry flavor should not dominate the other flavours.