Paglia E Fieno Al Professore

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 1 small onion, chopped fine
• 1 garlic clove, minced
• 4 small fresh mushrooms, sliced
• 1/2 cup thinly-sliced prosciutto, julienned
• 1/3 cup plum tomato, peeled, seeded and finely chopped
• 1/4 cup butter
• 2 tablespoons dry vermouth
• 1 cup barely cooked chicken breast, julienned
• 1/3 cup cream
• 1 teaspoon worcestershire sauce
• 1 pinch nutmeg
• 1 pinch powdered red pepper
• salt
• black pepper
• 4 ounces and green tagliatelle pasta noodles
• grated parmesan cheese, as an accompaniment

Recipe

• 1 saute the onion in a wide skillet in the olive oil over low heat until softened, about 5 minutes.
• 2 raise the heat slightly, add the garlic and sliced mushrooms, and saute for 2 minutes, stirring often.
• 3 add the prosciutto, tomato and butter and cook for about 5 minutes.
• 4 add the vermouth and cook over medium heat for 2 minutes, stirring often.
• 5 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.
• 6 (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.).
• 7 cook the pasta in boiling salted water, al dente.
• 8 just before the pasta is done, turn the heat under the sauce to low.
• 9 drain the pasta and add it to the skillet with the sauce. toss evenly and rapidly.
• 10 divide the pasta between two heated plates and serve with the grated parmesan.