Mayflower Spaghettini With Peaches Recipe - Spaghettini Fior di Maggio

I think the finest thing one can do with a peach is slice it into a glass half full of red wine, top off the glass with more wine, and enjoy the slices, spearing them with the tip of the knife to get them out. However, there other options, and these spaghettini with peaches are perhaps a little more unusual than most. They are, however, quite tasty. To serve 4 you'll need:

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

• 14 ounces (350 g) spaghettini
• 3 yellow-fleshed peaches, peeled, pitted, and put through a wire-mesh strainer or blended
• 1 cup (250 ml) heavy cream
• 1 heaping tablespoon flour
• 1/4 cup freshly grated Parmigiano
• 1 tablespoon unsalted butter
• A pinch of freshly ground nutmeg
• Salt and pepper to taste

Preparation:

Set pasta water to boil; when it does salt it and cook the pasta.

In the meantime, heat the butter in a broad skillet, and when it has melted add the flour and stir. Remove the pan from the fire, and add the peach pulp, followed by the cream, in a slow stream, stirring all the while. Season the mixture with nutmeg (go easy), salt, and pepper, and set it to heat over a very low flame, stirring it gently every now and then as it thickens.

When the pasta is done drain it, turn it into the skillet, and turn the burner up. Stir well to coat the strands, divvy the pasta into the plates, dust them with the cheese, and serve at once witha rich, rather languid white wine. A Sauvignon from Friuli Venezia Giulia's Collio might be nice.

Yield: 4 servings Mayflower spaghettini with peaches.

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