Paglia E Fieno With Corn Food

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 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 (STRAW AND HAY) MY WAY

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.

PAGLIA E FIENO ( STRAW AND HAY)

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.