Paglia E Fieno Recipes

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.

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.

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:

• 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.

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:

• 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.