in Italy

Farfalle alla burina

updated

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Ingredients for 6 servings:

  • 500g farfalle
  • 20 g porcini mushrooms, dried
  • 100 g sugar snap peas
  • 100 g Parma ham
  • 100 g mushrooms
  • 100 g peas
  • Salt
  • 50 g butter
  • 25 cl whipped cream
  • black pepper
  • 1 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Boil the porcini mushrooms in 150 ml of water and set aside to swell. Trim and wash the snow peas, then slice diagonally. Cut the ham into large pieces. Trim, clean, and slice the mushrooms. Blanch the snow peas and peas in salted water for 1 minute. Heat the butter in a pan. Sauté the porcini mushrooms with the liquid, snow peas, mushrooms, peas, and ham for 2 minutes. Add the cream. Simmer for 3 minutes and season with salt and pepper. Meanwhile, cook the pasta in plenty of salted water with 1 tablespoon of olive oil according to the package instructions. Drain, set aside, and toss with the sauce in the pan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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