Monday, May 17, 2010

Tuesday Night Supper Club--Paglia e Fieno

if firenze holds my heart
roma holds my mind

many years ago
on a warm afternoon
guidebook in hand
i found myself 
in rome
off the beaten track

and i was hungry
wandering can do that to a girl

i had been making my way towards the ghetto
because fried artichokes
are what dreams are made of
but i was silly
because it was saturday
and they honor the sabbath 
in the ghetto

so i explored a bit more
and found
a charming restaurant
built in the substructure of the old teatro di pompeo
where the roman senate met
and where caesar was killed
and where i tried my very first
paglia e fieno 

it means straw and hay
and it is a pasta dish
that makes my mind wander
and my heart sing
Paglia e Fieno
(printable recipe)
While this recipe is rich, I have made it a lot less rich by reducing the amount of dairy and substituting 1/2&1/2 for the cream
1/2 lb    fettucine
1/2 lb   spinach fettucine
olive oil
2 large garlic cloves, smashed but kept whole
2 Tbs    unsalted butter
1/4 cup  diced pancetta
3 Tbs    finely chopped shallots
1 1 /2 cups sliced crimini or porcini mushrooms
1/2 cup  frozen or fresh peas
3/4  cup dry white wine
1/2 cup half and half
finely grated parmesan cheese
salt and pepper
cook pasta in boiling salted water. meanwhile, make sauce.  heat a large skillet and pour in enough olive oil to make a very thin layer.  drop in the garlic and cook until the garlic browns.  remove the garlic and throw away.  put heat on low and toss in pancetta.  do not let the pancetta crisp up.  add the shallots and after a few minutes, pour in about 1/4 cup of the wine, and let it absorb. toss in the mushrooms. as they begin to soften and cook, drop in the peas.  add the remaining wine, the half and half, and the butter, and slowly simmer to thicken a bit.  Add the cooked pasta and toss to coat.  add as much parmesan as you like...but it doesn't need much. don't add salt and pepper until after you add the cheese.
* the restaurant in Rome is called Da Pancrazio


  1. wow I will be there for sure..

  2. i'm pretty sure i could have seconds of this. and thirds. and quite possibly, fourths.

  3. I just got home from Italy, and I'm missing the unbelievably good food I ate there. I'll have to make this and enjoy it with some of the wine I had shipped home. Thanks for sharing the recipe!

  4. looks really good! I will try this recipe for my picky eater soon.

  5. could that look any more beautiful???? i think i just fell in has my favorite p's porcinis and pancetta. all is well with the world.

    lots of yummy love,
    Alex aka ma, what's for dinner

  6. Oh my golly ~ I will definitely be making this for my husband! The Italian in him wants to eat pasta every night, and I'm in need of some new variations!!

    ~angela @ peonypatch


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