Best Paglia E Fieno Al Professore Recipes

PAGLIA E FIENO

Paglia E Fieno image

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

Ingredients

6 tablespoons butter
12 ounces mushrooms, trimmed and cut into 1/4-inch dice
1/2 cup tiny fresh peas (thawed) or 1/2 cup frozen peas (thawed)
1 cup heavy cream
1/2 cup slivered cooked ham
salt
fresh coarse ground black pepper
6 ounces fresh spinach fettuccine
6 ounces fresh fettuccine
grated parmesan cheese

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 WITH CORN

Paglia e Fieno With Corn image

Provided by Florence Fabricant

Categories dinner, easy, quick, pastas, main course

Time 30m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1/4 cup finely chopped onion
1 clove of garlic, minced
Kernels from 1 ear of yellow corn
2 ounces prosciutto, minced
1 cup heavy cream
Freshly ground black pepper
1/4 pound each fresh green and white tagliolini or linguine noodles
Freshly grated Parmesan cheese

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.

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