John Myers
Ingredients for 4 servings:
- 500g farfalle
- 200 g mushrooms, brown
- 150 g cooked ham
- 1 onion(s)
- 1 garlic clove(s)
- 1 tsp, levelled powdered sugar
- 100 ml dry white wine
- 200 ml meat broth
- 400 g cream
- olive oil
- Salt and pepper, white
- some Parmesan
- some parsley, flat
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Farfalle with cream, ham and mushrooms
First, peel and finely dice the onion and garlic. Clean and slice the mushrooms. Cut the cooked ham into strips and finely chop the parsley. Meanwhile, bring a sufficiently large pot of water to a boil, add salt, and cook the farfalle until al dente. Fry the diced onion and sliced mushrooms in olive oil in a pan over medium heat until the onions are translucent. Briefly fry the ham and garlic. Then increase the heat, caramelize the powdered sugar, and deglaze with the white wine. Allow the wine to boil completely, pour in the meat stock, and boil most of it away. Now add the cream and reduce everything to the desired amount, and season with salt and pepper. Then add the al dente pasta to the sauce and cook for about another minute, stirring. Then thoroughly fold in the freshly grated Parmesan cheese. Finally, divide the dish among the individual plates and garnish with the parsley.
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