CLASSIC pasta paglia e fieno (2)
         

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Here is a paglia e fieno alternative: very simple. See paglia e fieno (3) for a richer sauce. (see paglia e fieno with prosciutto, peas, cream for the basic recipe).

Plus, check out "Option" below for a simple but tasty variation

This is Bolognese, and uses tagliolini, the narrower fresh egg paste.

for the sauce:

  • 3 tablespoons butter
  • one cup heavy cream
  • two tablespoons freshly grated parmesan

for the pasta:

  • one-half pound freshly made green (spinach) fettucine and one-half pound freshly made yellow fettucine

Cook the pasta together, in four to five quarts of boiling, salted water until it is almost al dente (the yellow pasta might take slightly longer than the green, so best to put the yellow pasta in the boiling water first; the green thirty seconds later). Stir them well together! When almost al dente, remove from the heat and drain well.

Put the butter, the cream and a pinch of salt on medium high heat, and cook until the cream is reduced almost to half, about two minutes.

Put the tagliolini into the sauce pan with the cream, toss, add the parmesan and a dash of pepper. Serve immediately.

semplice e perfetto!

>>OPTION: with a touch of shallots and mushrooms.

  • one-quarter cup diced mushrooms (we prefer shitake but any will do)
  • two tablespoons diced shallots.
  • two tablespoons butter

In a saute pan, heat the butter and add the mushrooms. Cook for two minutes. Add the shallots. Continue cooking another two minutes.

Then add the three tablespoons of butter (as above) and the cream and the pinch of salt and continue on as above.

 

 


 

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