Best Paglia E Fieno Al Professore Recipes
PAGLIA E FIENO (STRAW AND HAY) MY WAY
Using spinach and plain (or wheat) linguine gives this dish it's name. It is essentially a carbonaro sauce. It is delicious, quick and simple to make.
Provided by DeSouter
Categories Spaghetti
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 376.9, Fat 15.2, SaturatedFat 9.1, Cholesterol 43.3, Sodium 200.1, Carbohydrate 47.2, Fiber 2.6, Sugar 2.4, Protein 12.7
PAGLIA E FIENO
Translation: "straw and hay". Depicted by the use of green and white fettuccine. Popular in the Emilia-Romagna region of Italy.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 486.2, Fat 30.3, SaturatedFat 17.7, Cholesterol 140.9, Sodium 121, Carbohydrate 41.4, Fiber 2.1, Sugar 2.2, Protein 13.7
PAGLIA E FIENO
The English translation for this is "straw and hay" It refers to the colours of the pasta when mixed together don't worry about finding green and white pasta if you can't just use white.
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 900.6, Fat 44.1, SaturatedFat 23.9, Cholesterol 209.6, Sodium 363.9, Carbohydrate 98.5, Fiber 9.5, Sugar 8.7, Protein 29
PAGLIA E FIENO...THE BEST
I first tried this plate in Boston's North End. It is pure comfort food. This is my recipe. The authentic Paglia e Fieno uses half egg noodles and half egg noodles with spinach. I found it difficult to find the spinach egg noodles so I just went with the regular. An alternative that people usually do is half spinach fettucine and half regular fettucine. I prefer the egg noodles for their flavor but either one is okay. Buon Appetito!
Provided by Chef Christine
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 426.9, Fat 20, SaturatedFat 11.4, Cholesterol 98, Sodium 246.4, Carbohydrate 47.6, Fiber 3, Sugar 2.7, Protein 14.8
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