Pasta Funghi Prosciutto E Panna Recipes

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!

FETTUCCINE ALL'ALFREDO CON PROSCIUTTO DI PARMA

Steps:

• Bring salted water to a rolling boil for the pasta and cook to package directions for al dente pasta.
• Slice prosciutto ham into thin strips across. Separate ham ribbons and loosely pile them up and set aside.
• Preheat a large skillet over moderate heat. Drain the pasta. Add the butter to the pan and melt. Add half-and-half to the melted butter. Stirring constantly, add cheese and cook sauce 1 minute. Season with nutmeg, pepper, and a pinch of salt. Turn off heat under sauce and add pasta to the skillet. Toss pasta until sauce coats the noodles evenly. Add prosciutto ribbons and toss to evenly distribute them. Mangia!

PASTA FUNGHI, PROSCIUTTO E PANNA

Steps:

• In un tegame versare 2-3 cucchiai di olio extravergine di oliva, unire lo spicchio di aglio sbucciato e lasciare rosolare un pochino. Unire i funghi, precedentemente privati della parte finale terrosa e lavati bene sotto l'acqua corrente, tagliati a fettine sottili. Lasciate insaporire per qualche istante.
• Aggiungere il prosciutto tagliato a listarelle, salare, pepare e lasciare cuocere per circa 20 minuti. Aggiungere se necessario un goccio di acqua ogni tanto. Verso fine cottura aggiungere il prezzemolo tritato e la panna. Nel frattempo ponete sul fuoco una capace pentola piena di acqua salata e portarla a bollore. Cuocervi la pasta.
• Scolare la pasta e condirla con il sugo (a cui avrete eliminato lo spicchio di aglio) se volete potete spolverare con il Grana grattugiato, eventualmente aggiungere mezzo bicchiere di acqua di cottura della pasta, mescolare bene e servire subito, buon appetito. Torna alla HOMEPAGELe mie ricette sulla tua bacheca Facebook? Metti un like alla mia paginaGraficare in cucina QUI Vuoi ricevere la Newsletter con le nuove ricette della settimana? Trovate il modulo di iscrizione qui sulla destra Seguimi sui Social :PinterestGoogle+TwitterInstagrammFacebook

PROSCIUTTO PASTA TOSS

Steps:

• Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

PENNE ALLA PANNA

Steps:

• Heat the oil in a skillet.
• On a high heat, quickly fry the ham or prosciutto until starting to brown, keep stirring it continuously to stop it from burning.
• Turn down to a low heat or if cooking on an electric hob turn it off, pour in 250 ml of cream.
• Add the cayenne pepper and stir in the parmesan.
• If the sauce seems really thick add some more cream, the pasta shouldn't be dry, but neither should it swim in sauce.
• Stir in the pasta and serve straight away.

FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE

Steps:

• Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
• While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
• Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.

PASTA WITH FUNGHI TRIFOLATI

Steps:

• Soak the dried mushrooms in very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove the dried mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
• Set a large pot of water to boil for the pasta and salt it. Put a large skillet over medium-high heat, and add the olive oil and 2 tablespoons butter. When it is hot, add the garlic and onions; cook, stirring occasionally, until the onions begin to soften, 3 to 5 minutes. Add the fresh mushrooms and dried mushrooms when they're ready, and cook until they give up their liquid and start to brown, at least 15 minutes. Add the white wine or mushroom-soaking liquid to the pot and cook, scraping up any browned bits from the bottom as the liquid starts to bubble.
• Meanwhile, cook the pasta until tender.
• Reduce skillet heat to low. Add remaining butter and the parsley, and stir to combine; sprinkle with salt and pepper. When the pasta is done, drain it. Add the pasta to the mushroom mixture, and toss until well combined. If the mixture is dry, add a little pasta water or mushroom-soaking liquid. If you like, garnish with Parmesan and more parsley.