Straw And Hay Pasta Food

HAY AND STRAW

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute ham in butter for 3 minutes. Add peas; heat through. Drain linguine; toss with the ham mixture, Parmesan cheese and cream. Serve immediately.

STRAW AND HAY

Steps:

• Cook pasta separately.
• If using peas, cook them with either pasta during the last few minutes.
• Drain and set aside.
• In large, heavy skillet, melt butter over medium heat.
• Stir in ham (or Canadian bacon) and mushrooms (if using).
• Cook until mushrooms are tender.
• Season with salt and pepper.
• Add cream.
• Cook, stirring constantaly until mixture thickens.
• Toss both pastas (and peas, if using) together in a large bowl.
• Divide pasta among 6 deep pasta or soup bowls.
• Divide sauce and spoon over each portion.
• Top each with a generous amount of Parmesan cheese and serve.

GARDEN-STYLE STRAW AND HAY PASTA WITH BAGNA CAUDA SAUCE

Steps:

• Bring a small pot of water to a low boil, then add the garlic and simmer for 20 minutes. Let cool, then drain, peel and mash into a paste. Season with sea salt.
• Bring a few inches of water to a boil in a large pot and season with salt. Fill a large bowl with ice water. Cut the vegetables into similar shapes and sizes but keep them separate. Blanch the vegetables, one kind at a time, until tender-crisp. Delicate vegetables like thin beans will take 1 to 2 minutes, firmer vegetables like squash will take 3 minutes. After each batch, transfer them to the ice bath to cool using a spider or a small strainer. Drain well.
• Heat the EVOO in a small pot over medium heat. Add the anchovies and stir until they break down and melt into the oil. Add the heavy cream, butter and garlic paste, and season with salt and pepper. Cook, stirring, until thickened. Let the sauce cool, then transfer to an airtight container and refrigerate overnight (or longer).
• Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente, 7 to 8 minutes. Add the vegetables in the last 2 minutes of cooking to reheat them. Reheat the bagna cauda sauce in a saucepan over medium-low heat.
• Toss the pasta and vegetables with the sauce and the parsley. Season with salt and pepper.

STRAW AND HAY PASTA

Steps:

• melt butter
• saute garlic.
• add peas
• add cream season to taste
• simmer 4 minutes
• add ham
• add pasta
• add cheese.

STRAW AND HAY PASTA WITH CREAM AND SMOKED SALMON

Steps:

• Cook the pasta and while it is cooking, melt butter over low heat. Stir in the salmon and warm it for a few seconds Add the cream and reduce over low heat until somewhat thickened. Season to taste with salt and pepper. When pasta is done, drain it and return it to saucepan and toss with sauce; adjust seasoning and serve garnished with chives and caviar if you wish.

STRAW AND HAY

Steps:

• In medium skillet, sauté onions and garlic in 1/4 cup butter until onion is golden.
• Stir in ham, mushrooms, basil, salt, nutmeg, sage, thyme and pepper; sauté 3 minutes.
• Stir in 1/2 cup cream.
• Cook, stirring until slightly thickened.
• Remove from heat and set aside.
• In large deep skillet, melt remaining butter over low heat, blend in remaining 1/2 cup cream.
• Add pasta; toss lightly to coat with sauce.
• Add 1/2 ham and mushroom sauce and Parmesan cheese.
• Toss thoroughly.
• Make a well in the center of the pasta; pour in remaining ham and mushroom sauce.
• Serve immediately.