Paglia E Fieno Straw And Hay Recipes

Steps:

• In a large stockpot, bring salted water to a rapid boil.
• In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.
• Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper.

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.

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.

Steps:

• Cook pastas separately, al dente, adding a few drops of olive oil to each pot.
• Drain quickly, allowing some water to remain, and combine in one pot over very low heat.
• Stir in butter,mushrooms,and prosciutto with large wooden spoons or forks.
• Add chicken broth and cream, tossing gently but thoroughly.
• Sprinkle with parmesan and salt and pepper to taste.
• Serve in heated bowls with additional parmesan passed separately.

Steps:

• Cook pasta as per directions while making sauce. Saute onion in the butter until transparent. Add proscuitto and cook for 5 minutes. Add peas and cook for one minute (peas should be preheated). Add the cream and cook for another 5 minutes, allowing the cream to thicken a bit. Then add the salt, pepper and nutmeg. Cook pasta to al dente. Drain pasta and place in a warm bowl. Add sauce and cheese and mix well. Serve immediately. Spaghetti or any other pasta can be substituted.