Paglia E Fienothe Best 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.

PAGLIA E FIENO RECIPE

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.

PAGLIA E FIENO WITH CORN

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.