Paglia e Fieno
Better known as Straw and Hay, Paglia e Fieno is a pasta dish. Spinach pasta mixed with standard semolina pasta makes for a beautiful dish.
Equipment
- 1 large deep-sided frying pan (Rondeau)
- 1 saucepan 6-quart
- 1 pair of tongs
- 1 chef's knife
- 1 cutting board
Ingredients
- 1/2 pound of linguine
- 1/2 pound spinach linguine
- 4 slices prosciutto Julienned; reserve 1/4 cup for garnish
- 1 tbsp olive oil
- 2 tbsps butter Unsalted
- 1 large onion Diced
- 3 cloves garlic Minced
- 1 tbsp red pepper flakes
- 1 cup heavy cream
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly ground
- 1 8-ounce container mascarpone cheese Room temperature
- 1 1/2 cups Pecorino Romano cheese Freshly grated
- 1 cup frozen peas Thawed
- Garnishes:
- 2 tbsps Italian flat-leaf parsley Finely chopped
- 1/4 cup Pecorino Romano cheese Freshly grated
- 1/4 cup crispy prosciutto
Instructions
- Start by rolling the prosciutto like a cigar, then slice it into very thin strips or julienne. In a large cold sauté pan, add 1 tablespoon of olive oil and the sliced prosciutto. Turn the heat to medium and render the fat by allowing the prosciutto to cook for 5-7 minutes or until crispy. Using a slotted spoon, transfer the crispy prosciutto to a paper towel-lined plate, and set aside.In the sauté pan, with the drippings from the prosciutto, melt 2 tablespoons butter. Add the diced onion, stir, and cook for 2 to 3 minutes until the onions are soft and translucent. Add minced garlic and red pepper flakes, stir to combine, and cook for 1 minute more. Next, add the heavy cream, kosher salt, and fresh ground black pepper, and stir to combine.On the back burner, have a large pot of salted boiling water ready.Reduce the heat to medium-low and add the softened mascarpone cheese. Stir until the cheese melts. Continue cooking, stirring until thickened, 3-5 minutes.Drop the pasta and stir. Add the thawed peas to the sauce, and stir to combine. Turn the heat off. Add the Italian flat-leaf parsley and freshly grated Pecorino Romano cheese, and stir to combine.In a large pot of salted boiling water, drop the pasta. Cook for 8-10 minutes or until al dente. Using tongs, transfer the pasta directly into the cream sauce. Gently stir the pasta through.Ladle a good helping of pasta into a porcelain serving bowl. Top with the crunchy prosciutto and a sprinkling of Pecorino Romano.There you have it, my Paglia e Fieno, a traditional Italian pasta dish.
