Paglia E Fieno...the Best |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I first tried this plate in Boston's North End. It is pure comfort food. This is my recipe. The authentic Paglia e Fieno uses half egg noodles and half egg noodles with spinach. I found it difficult to find the spinach egg noodles so I just went with the regular. An alternative that people usually do is half spinach fettucine and half regular fettucine. I prefer the egg noodles for their flavor but either one is okay. Buon Appetito! Ingredients:
12 ounces egg noodles |
1 dash olive oil |
4 tablespoons butter |
2 -3 garlic cloves, minced |
1 cup white mushroom, diced |
1 1/2 cups half-and-half |
1/2 lb prosciutto, shredded |
1 cup frozen green pea |
1/2 cup parmesan cheese |
salt and pepper |
Directions:
1. Cook egg noodles as directed on package. Drain.
2. Cook prosciutto in toaster oven until slightly crispy and then shred into bits. Set aside.
3. 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.
4. Add 3/4 cup half and half and stir occasionally for 5 minutes or until mixture thickens.
5. 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.
6. Mix in parmesan cheese and serve.
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