Best Paglia E Fienothe Best Recipes
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 ( 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
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
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