Egg And Spinach Pastas With Ham Mushrooms And Cream
|Fresh mushrooms||3⁄4 Pound|
|Finely chopped shallots||1⁄4 Cup (4 tbs)|
|Unsmoked boiled ham/4 ounces prosciutto/other salami||6 Ounce, cut into julienne strips|
|Heavy cream||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
|Peas||1⁄2 Cup (8 tbs), cooked (Fresh Or Frozen)|
|Spinach fettuccine||1⁄2 Pound|
|Freshly grated parmesan cheese||1 Cup (16 tbs)|
1. Wipe the mushrooms clean and trim stems. Cut into 1/4 inch cubes and set aside.
2. In a large skillet, melt 4 tablespoons of the butter and saute the shallots over medium heat until they have turned pale gold. Turn up the heat and add the mushrooms. Cook the mushrooms until they absorb the butter, then lower the heat. Add 1 teaspoon salt and mill in some pepper, tossing the mushrooms in the skillet with a wooden spoon or by shaking the pan. The mushrooms will render juice quickly; at this point, turn the heat up high again and cook the mushrooms for 3 minutes. Stir frequently! Reduce the heat, add the ham, and cook for only 1 minute. Add half the heavy cream all at once and cook just long enough for the cream to thicken slightly. Taste and add salt and pepper to taste. Remove from the heat.
3. In a large saucepan, melt the remaining 4 tablespoons of butter and add the remaining cream. Turn on the heat low. When the butter is melted and amalgamated with cream, remove from heat.
4. Cook the 2 pastas in separate pots, since spinach pasta cooks faster than egg pasta. Drain well and transfer both to the pan with the butter and cream. Drain the egg noodles and transfer them to the same pan. Turn the heat to low and toss the noodles, coating them with the cream mixture. Add the peas, then add half the mushroom sauce, mixing it well with the pasta. Add 1/2 cup of cheese and quickly mix it with the pasta. Remove from heat and transfer to a bowl. Pour in rest of sauce and serve with additional cheese.