Paglia E Fieno Con Piselli E Prosciutto Recipes

PAGLIA E FIENO AL PROFESSORE

Steps:

• Saute the onion in a wide skillet in the olive oil over low heat until softened, about 5 minutes.
• Raise the heat slightly, add the garlic and sliced mushrooms, and saute for 2 minutes, stirring often.
• Add the prosciutto, tomato and butter and cook for about 5 minutes.
• Add the vermouth and cook over medium heat for 2 minutes, stirring often.
• Add the julienned chicken, cream, worcestershire sauce, nutmeg, red pepper, salt and black pepper. Simmer and stir for a few moments, then turn off the heat.
• (To substitute the cultivated mushrooms with porcini mushrooms, soak 1/2-1 ounce dried porcini in warm water for 30 minutes. Lift out the porcini and wash 2-3 times in fresh water (porcini mushrooms can be sandy). Drain, chop and add to the sauce with the chicken.).
• Cook the pasta in boiling salted water, al dente.
• Just before the pasta is done, turn the heat under the sauce to low.
• Drain the pasta and add it to the skillet with the sauce. Toss evenly and rapidly.
• Divide the pasta between two heated plates and serve with the grated Parmesan.

PAGLIA E FIENO...THE BEST

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.