PAGLIA E FIENO
Translation: "straw and hay". Depicted by the use of green and white fettuccine. Popular in the Emilia-Romagna region of Italy.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons butter in a big skillet; add in the mushrooms; saute over medium heat until tender and edges begin to brown, about 5 minutes.
- Add in the peas; cover and cook on low heat 2 minutes.
- Add in ½ cup cream; heat to boiling; decreased heat to simmer, stirring, until slightly thickened.
- Add in ham; season with salt and pepper; take skillet off heat.
- Meanwhile, cook fettuccine in plenty of boiling salted water until al dente; drain.
- Heat remaining ½ cup cream and 3 tablespoons butter in the pasta cooking pan to boiling.
- Add the drained fettuccine; cook, stirring, until cream begins to thicken.
- Add half the mushroom mixture and a sprinkle of grated cheese; toss.
- Spoon into a serving dish; spoon remaining mushroom sauce on top; sprinkle with cheese and serve.
Nutrition Facts : Calories 486.2, Fat 30.3, SaturatedFat 17.7, Cholesterol 140.9, Sodium 121, Carbohydrate 41.4, Fiber 2.1, Sugar 2.2, Protein 13.7
PAGLIA E FIENO WITH CORN
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil.
- Heat butter in a heavy skillet, add the onion and saute over medium heat until tender but not brown. Stir in the garlic, corn and prosciutto and cook a few minutes longer. Add the cream and allow to simmer several minutes to thicken slightly. Season to taste with pepper.
- Boil the noodles for about three minutes, until just done. Transfer to a warm serving dish. Pour the sauce over the noodles, toss and serve. Pass the cheese alongside.
PAGLIA E FIENO...THE BEST
I first tried this plate in Boston's North End. It is pure comfort food. This is my recipe. The authentic Paglia e Fieno uses half egg noodles and half egg noodles with spinach. I found it difficult to find the spinach egg noodles so I just went with the regular. An alternative that people usually do is half spinach fettucine and half regular fettucine. I prefer the egg noodles for their flavor but either one is okay. Buon Appetito!
Provided by Chef Christine
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook egg noodles as directed on package. Drain.
- Cook prosciutto in toaster oven until slightly crispy and then shred into bits. Set aside.
- Add 2 tablespoons butter in hot skillet. Stir in garlic, salt and pepper, about 30 seconds. Add in mushrooms and continue to stir for 4-5 minutes.
- Add 3/4 cup half and half and stir occasionally for 5 minutes or until mixture thickens.
- Add pasta, prosciutto, 2 tablespoons butter, 3/4 cup cream and peas. Toss until well coated and continue to heat until peas are well-cooked.
- Mix in parmesan cheese and serve.
Nutrition Facts : Calories 426.9, Fat 20, SaturatedFat 11.4, Cholesterol 98, Sodium 246.4, Carbohydrate 47.6, Fiber 3, Sugar 2.7, Protein 14.8
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