John Myers
Pasta Pan with Mushrooms and Prague Ham
The perfect pasta pan with mushrooms and prague ham recipe with a picture and simple step-by-step instructions.
- 100 g Piccolini (here: From Barilla!)
- 1 tsp Salt
- 150 g Mixed mushrooms frozen (porcini mushrooms and chestnuts / even collected in autumn 2015)
- 150 g Prague ham
- 1 Onion approx. 50 g
- 1 piece Prague ham rind
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 Stalk Parsley
- Cook the pasta in salted water (1 teaspoon) until al dente according to the instructions on the package, drain through a kitchen sieve and drain well. Peel onion and chop finely. Chop the Prague ham into small cubes. Leave the rind of the Prague ham in a medium-sized pan, remove it again, fry the onion cubes in the rendered fat, add the frozen mushrooms and then the cubed Prague ham and stir-fry for a few minutes. Add the butter (1 tbsp) and season with coarse sea salt (2 big pinches) and colored pepper (2 big pinches). Finally fold in the pasta, heat / stir-fry and serve the pasta pan with mushrooms and Prague ham garnished with parsley.
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