Paglia E Fieno With Corn Recipes

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PAGLIA E FIENO



Paglia E Fieno image

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

6 tablespoons butter
12 ounces mushrooms, trimmed and cut into 1/4-inch dice
1/2 cup tiny fresh peas (thawed) or 1/2 cup frozen peas (thawed)
1 cup heavy cream
1/2 cup slivered cooked ham
salt
fresh coarse ground black pepper
6 ounces fresh spinach fettuccine
6 ounces fresh fettuccine
grated parmesan cheese

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



Paglia E Fieno image

The English translation for this is "straw and hay" It refers to the colours of the pasta when mixed together don't worry about finding green and white pasta if you can't just use white.

Provided by PinkCherryBlossom

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

60 g butter
450 g fresh peas or 450 g frozen peas, thawed
200 ml double cream
450 g green and white tagliatelle pasta noodles
1 tablespoon olive oil
60 g freshly grated parmesan cheese
1 pinch nutmeg

Steps:

  • Melt the butter in a saucepan and add the peas. Cook on a low heat for 2 - 3 minutes.
  • Add 150ml of the cream to the pan, bring to the boil and simmer for 1 - 1 1/2 minutes Remove from heat.
  • Bring a pan of water to the boil and add the olive oil. Cook the pasta until al dente. drain and return to the pan.
  • Add the sauce to the pasta and return to the heat. Stir in the remaining cream and ensure the peas are hot.
  • Stir through the parmesan, season if desired and serve.

Nutrition Facts : Calories 900.6, Fat 44.1, SaturatedFat 23.9, Cholesterol 209.6, Sodium 363.9, Carbohydrate 98.5, Fiber 9.5, Sugar 8.7, Protein 29

PAGLIA E FIENO WITH CORN



Paglia e Fieno With Corn image

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 2 servings

Number Of Ingredients 9

2 tablespoons butter
1/4 cup finely chopped onion
1 clove of garlic, minced
Kernels from 1 ear of yellow corn
2 ounces prosciutto, minced
1 cup heavy cream
Freshly ground black pepper
1/4 pound each fresh green and white tagliolini or linguine noodles
Freshly grated Parmesan cheese

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 RECIPE



Paglia e Fieno Recipe image

Provided by á-3162

Number Of Ingredients 16

3 ounces pancetta, cut into small dice (see headnote)
1/2 cup skinned hazelnuts, for garnish
Salt
1/2 ounce dried porcini mushrooms, rehydrated in 1/2 cup boiling water
6 tablespoons (3/4 stick) unsalted butter
1 or 2 shallots, minced (2 tablespoons)
1 cup (about 8) baby bella/cremini mushrooms, cut into 1/2-inch dice
1/2 cup white vermouth
1 cup heavy cream
Freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
6 ounces fresh egg linguine
6 ounces fresh spinach linguine
1 cup frozen peas (optional)
1/4 cup minced flat-leaf parsley leaves, for garnish
Freshly grated Parmigiano-Reggiano cheese, for garnish

Steps:

  • If you're using freshly made pancetta, you'll need to add a teaspoon or two of olive oil in order to crisp it properly. It will have less fat than the packaged pancetta now carried in larger grocery stores. Place the pancetta in a large cast-iron skillet over medium-low heat (make sure it is large enough to eventually hold all of the pasta). Once it starts to render some of its fat, increase the heat to medium. Cook for about 5 minutes until crisped, then use a slotted spoon to transfer to the paper-towel-lined plate. Discard the fat in the skillet. Return the skillet to the stove over medium heat. Add the hazelnuts and cook for a few minutes, tossing them as needed, until they become fragrant and lightly browned. Transfer to a cutting board; when they have cooled slightly, coarsely chop them. Bring a large pot of generously salted water to a boil over high heat. Melt 2 tablespoons of the butter in the same skillet used for the pancetta and hazelnuts, over medium heat. Add the shallot and stir to coat, then cook for 6 to 8 minutes, until they are translucent but not browned, stirring as needed. Add the drained porcinis and cook for 2 to 3 minutes, stirring. Add the baby bella/creminis and cook for 5 to 6 minutes, then stir in the reserved porcini soaking liquid. Cook until the liquid has almost evaporated, stirring often to make sure nothing sticks to the skillet. Add the vermouth; cook for about 8 minutes, until it has almost evaporated, stirring often, then add the remaining 4 tablespoons of butter and the heavy cream. Reduce the heat to medium-low, stirring to form a creamy sauce. Cook for 3 minutes, so the mixture has thickened enough to coat the back of a spoon. Season with salt and pepper to taste and the nutmeg. As the sauce is coming together, drop the pasta into the vigorously boiling water; first add the egg pasta, and then the spinach pasta, as the latter cooks more quickly. Cook for 1 or 2 minutes, until just underdone; it will finish cooking in the sauce. Drain the pasta and add to the skillet, using tongs to toss and coat the pasta with the sauce. Reduce the heat to low. Return the pancetta to the skillet, along with the peas, if using. Cook for 3 or 4 minutes to warm everything through.

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