Paglia E Fieno Al Professore

Recipe by MariaLuisa
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute the onion in a wide skillet in the olive oil over low heat until softened, about 5 minutes.
  • Raise the heat slightly, add the garlic and sliced mushrooms, and saute for 2 minutes, stirring often.
  • Add the prosciutto, tomato and butter and cook for about 5 minutes.
  • Add the vermouth and cook over medium heat for 2 minutes, stirring often.
  • Add the julienned chicken, cream, worcestershire sauce, nutmeg, red pepper, salt and black pepper. Simmer and stir for a few moments, then turn off the heat.
  • (To substitute the cultivated mushrooms with porcini mushrooms, soak 1/2-1 ounce dried porcini in warm water for 30 minutes. Lift out the porcini and wash 2-3 times in fresh water (porcini mushrooms can be sandy). Drain, chop and add to the sauce with the chicken.).
  • Cook the pasta in boiling salted water, al dente.
  • Just before the pasta is done, turn the heat under the sauce to low.
  • Drain the pasta and add it to the skillet with the sauce. Toss evenly and rapidly.
  • Divide the pasta between two heated plates and serve with the grated Parmesan.
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