John Myers
Ingredients for 3 servings:
- 200 g tagliatelle, green
- 200 g tagliatelle, white
- 100 g raw ham, mild, e.g. Parma ham
- 300 g mushrooms (champignons, oyster mushrooms, chanterelles), fresh
- ½ lemon(s)
- ½ bunch flat-leaf parsley
- ½ bunch basil
- 200 g cream
- 150 ml mild meat broth
- 1 clove(s) garlic
- 1 ½ tbsp butter
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Paglia e fieno – Hay and straw
Cook the pasta. Cut the raw ham into thin strips. Clean the mushrooms, slice them thinly, and drizzle with 1 tablespoon of lemon juice. Melt 0.5 tablespoons of butter in a wide saucepan. Press in the garlic clove and sauté gently. Pour in 200g of cream and 150ml of meat broth and simmer over high heat until creamy. Melt 1 tablespoon of butter in a pan. Stir in the mushrooms in batches and fry. Finely chop the parsley, mix it with the ham strips, and fry briefly over low heat. Carefully season with salt and pepper. Season the cream sauce with salt, pepper, and lemon juice, then pour over the cooked pasta. Cover with the mushroom and ham mixture and sprinkle with basil leaves. Season with coarsely ground pepper. The name “hay and straw” comes from the white and green ribbon pasta, which makes the dish very attractive.
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