This month, we’re going to try out a dish that has been around a long time. Paglia e Fieno is Italian for “straw and hay,” but it tastes like heaven. This pasta dish reflects the colors of the Italian flag, combining standard (egg-based) fettuccine and green spinach fettuccine with ham and a cream sauce. Not everyone makes this dish the same way, but I’ll show you how to make it the Chef Bruno way—if you follow this recipe, you can’t go wrong! You will definitely want to put this Italian classic on your menu. It’s a great way to celebrate your Italian roots. Trust me, your customers will love it and keep coming back for more. Mangia!
Ingredients:
- 1 c. skim milk
- ½ c. cottage cheese
- 1 tbsp. cornstarch
- ½ c. Parmesan cheese, divided
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 garlic clove
- ½ c. frozen peas
- 4 oz. fettuccine
- 4 oz. spinach fettuccine
- ¼ lb. ham
- Pinch of nutmeg
Directions:
Combine the milk, cottage cheese and cornstarch in a blender. Process until smooth. Transfer the mixture into a medium-size nonstick skillet. Over medium heat, add ¼ c. of Parmesan cheese, salt, pepper and nutmeg. Stir until the cheese melts and set aside.
In another pan, sauté the ham and garlic for 2 minutes. Stir in the peas and sauté for a few more minutes. Remove the pan from the heat and stir in the milk-and-cheese mixture. Set aside.
Boil the fettuccine in a pot according to the box’s directions. Once it’s done, drain the water and pour the pasta into the Paglia e Fieno mixture. Toss until coated. Add the rest of the Parmesan cheese if desired.
