Best Paglia E Fieno With Corn Recipes
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 ( STRAW AND HAY)
Not for the calorie and fat minding, although I have reduced the amount of butter and used the fat-free half and half successfully.This is quick to come together and delicious! Originally from an April1978 Bon Apetit.
Provided by Leslie in Texas
Categories European
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 484.4, Fat 27.6, SaturatedFat 16.8, Cholesterol 83.7, Sodium 346.6, Carbohydrate 44.9, Fiber 4.2, Sugar 1.2, Protein 14.7
PAGLIA E FIENO AL PROFESSORE
This pasta dish is named after my ddddddh (il Professore), who served as chief taster. I prefer tagliatelle to fettucine -- the noodles are narrower. Prosciutto in Italian simply means ham, and I prefer cooked unsmoked ham for this recipe. Finally, when small cultivated mushrooms aren't available, I use dried porcini mushrooms as explained in the recipe.
Provided by MariaLuisa
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 786.5, Fat 52.4, SaturatedFat 23.5, Cholesterol 194.1, Sodium 272.9, Carbohydrate 48.6, Fiber 3, Sugar 4.1, Protein 31.6
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
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
PAGLIA E FIENO WITH CORN
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 9
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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