Rules as written this is meant to be made with ham and multicoloured fettuccine. We had neither, and made it with plain fettuccine and chicken; the result was delicious, and it's this modified version I've written up. Hazan cites the use of ham (rather than prosciutto) specifically for its mild flavour, and chicken makes a good choice there as well.
The recipe has also been scaled down significantly to match the amount of fettuccine we had.
Pagia e Fieno ai Funghi
The Classic Pasta Cookbook, p.99
Ingredients
- 250g dried fettuccini
- 45mL butter
- 1 small yellow onion, finely chopped
- 100g tinned cooked chicken
- 225g cremini mushrooms, diced at 1cm
- salt and pepper
- 180mL heavy cream
- 80mL grated parmesan
Directions
- Melt the butter in a large skillet over medium-low heat.
- Add the onions and cook until they soften and turn golden.
- Add the chicken and heat through, 1-2 minutes. Season lightly with salt and pepper (bearing in mind that the chicken may already be salted).
- Raise heat to medium-high and add the mushrooms. Cook until they have released their liquid and the liquid has cooked off, ~5 minutes.
- Add the cream and cook, stirring often, until it has reduced by half. Remove from the heat.
- When the pasta is cooked al dente, drain, add to the skillet, and toss with the sauce and parmesan.
No comments:
Post a Comment