Cook the frozen peas, strain and leave to one side.
Put on a pan of water to boil for the tagliatelle.
cook gently over a low heat for about 8 minutes until it is soft and just beginning to brown.
Meanwhile, add the tagliatelle to the boiling water and cook according to the instructions on the packet, usually no more than 5 minutes.
Cut the ham into small pieces and add to the onion along with a good sprinkling of black pepper and the peas.
Turn the heat up slightly, cook for a few minutes, stirring continuously and then add the white wine.
When the wine has reduced slightly turn the heat back down and add the cream, stir thoroughly and heat through without boiling.
Drain the tagliatelle, tip into the pan with the other ingredients and mix until it is all coated with the cream mixture.
Serve into individual warmed dishes, sprinkle with grated Parmesan cheese and eat immediately.
Ribollita is a famous peasant dish from Tuscany and the name literally means 'reboiled'. It was originally a dish eaten by poor country people in the winter when they would reboil left over vegetables and add stale bread to the mix. If there was any left over then more vegetables and bread would be added the next day and it would be heated up again. As it was mainly eaten in the winter months cabbage was the most readily available vegetable.
Enter your email address below to receive our free, monthly newsletter containing all our most recent articles, current stories in the Italian news, useful information for expats and visitors and our latest, delicious Italian recipes.
We will not use your email address for any other purpose or pass it on to any other organisation and you can unsubscribe from this service at any time.