Paglia E Fieno Al Professore

Paglia E Fieno Al Professore created by VickyJ

This pasta dish is named after my ddddddh (il Professore), who served as chief taster. I prefer tagliatelle to fettucine -- the noodles are narrower. Prosciutto in Italian simply means ham, and I prefer cooked unsmoked ham for this recipe. Finally, when small cultivated mushrooms aren't available, I use dried porcini mushrooms as explained in the recipe.

Ready In:
30mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@MariaLuisa
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@MariaLuisa
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"This pasta dish is named after my ddddddh (il Professore), who served as chief taster. I prefer tagliatelle to fettucine -- the noodles are narrower. Prosciutto in Italian simply means ham, and I prefer cooked unsmoked ham for this recipe. Finally, when small cultivated mushrooms aren't available, I use dried porcini mushrooms as explained in the recipe."

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  1. VickyJ
    Paglia E Fieno Al Professore Created by VickyJ
  2. VickyJ
    Paglia E Fieno Al Professore Created by VickyJ
  3. VickyJ
    Hi there. I made this for Spring PAC 2009. It was excellent! I didn't have any cream, so I made a cream sauce using a roux and milk, plus the seasonings. It made a great sauce! Thanks for the fantastic italian meal! :)
  4. Mom2Rose
    Spring PAC 2008: This pasta is INCREDIBLE! I made a piggy of myself!!
  5. Rinshinomori
    Paglia E Fieno Al Professore Created by Rinshinomori
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