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
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