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| Tagliatelle paglia e fieno con prosciutto e funghi porcini Straw and Hay Tagliatelle with Prosciutto and Mushrooms Adapted from La Cucina Italiana, October 2010 |
Preparation
1. Bring a large pot of salted water to a boil.
Meanwhile, cut the prosciutto into thin strips about
an inch and a half in length and roughly chop the
porcini mushrooms.
2. In a large non-stick skillet, combine the shallot,
butter and sage; heat over medium heat, stirring
occasionally, until the butter is melted. Add
mushrooms and cook, stirring for 1 minute. Remove
sage and add the prosciutto and cook for another
minute.
3. Add the Spinosi tagliatelle to the boiling water
and cook until al dente. Meanwhile, add the cream
to the skillet, bring to a simmer and cook for 1
minute. Stir in parsley and cheese; remove sauce
from heat.
4. When pasta is al dente, drain it (reserve a bit of
the cooking water in case you want to dilute the
sauce a bit), return to pot, add sauce and toss to
combine. Moisten with some of the reserved
cooking water. Serve immediately.
Buon appetito!
1. Bring a large pot of salted water to a boil.
Meanwhile, cut the prosciutto into thin strips about
an inch and a half in length and roughly chop the
porcini mushrooms.
2. In a large non-stick skillet, combine the shallot,
butter and sage; heat over medium heat, stirring
occasionally, until the butter is melted. Add
mushrooms and cook, stirring for 1 minute. Remove
sage and add the prosciutto and cook for another
minute.
3. Add the Spinosi tagliatelle to the boiling water
and cook until al dente. Meanwhile, add the cream
to the skillet, bring to a simmer and cook for 1
minute. Stir in parsley and cheese; remove sauce
from heat.
4. When pasta is al dente, drain it (reserve a bit of
the cooking water in case you want to dilute the
sauce a bit), return to pot, add sauce and toss to
combine. Moisten with some of the reserved
cooking water. Serve immediately.
Buon appetito!
Ingredients
(Serves 4)
6 oz prosciutto crudo S. Daniele
1 oz dried porcini mushrooms
(pre-soaked for 20 mins in warm
water)
1 shallot, finely chopped
2 tbsp unsalted butter
3-4 sage leaves
125g Spinosi Tagliatelle
125g Spinosi Tagliatelle with Spinach
1 cup heavy cream
¼ cup chopped flat leaf parsley
¼ cup grated Parmigiano Reggiano
(Serves 4)
6 oz prosciutto crudo S. Daniele
1 oz dried porcini mushrooms
(pre-soaked for 20 mins in warm
water)
1 shallot, finely chopped
2 tbsp unsalted butter
3-4 sage leaves
125g Spinosi Tagliatelle
125g Spinosi Tagliatelle with Spinach
1 cup heavy cream
¼ cup chopped flat leaf parsley
¼ cup grated Parmigiano Reggiano
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prompt and courteous and knowlegeable response
to my post-delivery query. Extremely pleased with
the products I ordered. I will be a repeat customer.
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