Alla Panna Sauce Food

PENNE ALLA PANNA

Steps:

• Heat the oil in a skillet.
• On a high heat, quickly fry the ham or prosciutto until starting to brown, keep stirring it continuously to stop it from burning.
• Turn down to a low heat or if cooking on an electric hob turn it off, pour in 250 ml of cream.
• Add the cayenne pepper and stir in the parmesan.
• If the sauce seems really thick add some more cream, the pasta shouldn't be dry, but neither should it swim in sauce.
• Stir in the pasta and serve straight away.

TORTELLINI ALLA PANNA

Steps:

• Bring a large pot of slightly salted water to boil.
• Once water is boiling add tortellini. Cook according to directions on the package. Stick to that time precisely or even reduce it by 1 minute to avoid that tortellini fall apart when you add them to the sauce.
• While you're waiting for water to boil to cook tortellini in, prepare the cream sauce.Place a pan over medium heat, add a generous drizzle of extra virgin olive oil (you can substitute it with butter if you prefer).
• Add heavy cream and stir. Once you see first bubbles reduce the heat, add nutmeg and stir again.Cook for about 2 minutes until the sauce has slightly reduced, it should be still liquid. Turn the heat off.
• Once tortellini are ready, reserve a cup or a little less of their cooking liquid.Drain tortellini and add to the pan with the cream sauce.
• Turn on the heat and toss everything in the pan until the sauce has coated tortellini (it'll take about a minute or so).
• Remove the pan from the heat and add Parmesan cheese, stir until tortellini are well covered with the creamy sauce.If tortellini dry out a bit add a few tablespoons of previously reserved pasta cooking liquid (that should be warm but NOT boiling by now).Give everything another good toss in the pan.
• Serve immediately with fresh ground pepper.

LINGUINE ALLA PANNA WITH SAUSAGE

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft and lightly browned, about 3 minutes. Add garlic and stir until lightly browned, 1 to 2 minutes. Pour in white wine and chicken broth; stir to combine. Season with Italian seasoning, salt, red pepper, and black pepper. Bring sauce to a simmer and cook for 10 minutes.
• Pour in tomatoes with liquid and cook on a low simmer for 30 minutes. Remove sauce from heat and allow to cool slightly. Pour sauce into a blender and process until smooth. Adjust seasoning with salt and pepper if desired. Return sauce to saucepan and heat over lowest setting until warm. Pour in cream and stir to combine.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes.
• Heat a skillet over medium heat and cook sliced sausage until browned and heated through, 3 to 5 minutes.
• Drain pasta and add to sauce. Gently mix to combine.
• Divide pasta and sauce amongst individual serving bowls or plates and top with sliced sausage. Garnish with basil chiffonade and Parmesan cheese.

CHICKEN ALLA PANNA

Steps:

• Heat oil in a skillet over medium high heat. Prepare an assembly line for breading your chicken by placing the flour, a beaten egg, and the bread crumbs on 3 separate shallow dishes.
• Dredge chicken in flour, then dip both sides into the egg, then coat with bread crumbs.
• Place breaded chicken in skillet and brown both sides, about 5 minutes total; remove from skillet and set aside.
• Add onions and mushrooms to skillet, and cook, while stirring, until onions begin to soften, about 5 minutes.
• Pour in broth; season with salt and pepper.
• Remove pan from heat and add butter and brandy (or sherry), return to heat and cook about a minute.
• Stir in flour, mixing well.
• Reduce heat to low, stir in broth, return chicken, cover pan and simmer about 8 minutes; stir in cream, heat through, and serve.