Tuesday, November 11, 2008
Although I have never actually made this the proper way with egg fettuccine and spinach fettucine, meriting the title Straw and Hay, this is one of Joe's favorite dishes. It's the kind of dish where the ingredients make all the difference because they bring the flavor. I've tried making this with good-quality bacon to save a little money, but it's just not the same.
This was also the first dish I ever made out of Joy of Cooking. Beware the calories. It's definitely a special splurge dinner.
When I made this the other night, I was shocked at how few ingredients there were in it. I kept thinking I was forgetting something. Just proof that you don't need a million ingredients to make a delicious meal.
Is there a more beautiful sight than prosciutto cooking in butter?
Paglio e Fieno
adapted from Joy of Cooking
1 lb long noodles (I used angel hair spaghetti this time)
1 tbsp butter
3 oz prosciutto, sliced
1 cup heavy cream
1/2 cup peas, fresh or frozen
1/2 cup parmesan cheese, grated
Salt and pepper
Boil water for pasta. Brown prosciutto in melted butter in a skillet on medium-high for approximately one minute. Add cream and bring to a simmer for about a minute and reduce temperature. Add peas, stirring for several minutes, and salt and pepper to taste. Once pasta is cooked, toss with sauce, and sprinkle with parmesan cheese.
Paglio e Fieno (Straw and Hay)