Best Paglia E Fienothe Best Recipes

PAGLIA E FIENO WITH CORN

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.

PAGLIA E FIENO

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.

PAGLIA E FIENO...THE BEST

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.