Pasta Funghi Prosciutto E Panna Recipes

PASTA WITH MUSHROOMS AND PROSCIUTTO

Steps:

• Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
• Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5-8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
• Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
• Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

SPAGHETTI AI FUNGHI (SPAGHETTI WITH MUSHROOMS, GARLIC AND PARSLEY)

Steps:

• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes. Add as many of the mushrooms as will fit comfortably into the skillet. Season lightly with salt and pepper and toss in the sage. Add the remaining mushrooms as the mushrooms in the skillet wilt and make room. Cook, stirring and tossing frequently until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you'll have to wait for that liquid to boil off before the mushrooms begin to brown.) Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes. Add the stock to the browned mushrooms, bring to a boil and lower the heat so the sauce is at a lively simmer. Cook until the liquid is reduced by about half, about 5 minutes. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Toss in the parsley, bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce. Check the seasoning, adding salt and pepper if necessary. Remove the pot from the heat, stir in the cheese and serve immediately in warm bowls.

PASTA CON PANNA PROSCIUTTO E FUNGHI

Steps:

• In una padella, fate scaldare la panna e unite il prosciutto cotto (a cubetti o a pezzetti, come nel mio caso).
• Aggiungete metà del parmigiano reggiano grattugiato e mescolate.
• Unite i funghi trifolati e continuate a mescolare.
• Nel frattempo, cuocete la pasta in abbondante acqua salata.
• Scolate la pasta al dente e aggiungetela in padella insieme al sugo e alla seconda metà del parmigiano. Mescolate lasciando amalgamare il tutto.
• Impiattate e servite la vostra pasta con panna prosciutto e funghi!