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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Paglia e Fieno Recipe

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This recipe for Paglia e Fieno is from The Genova Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. thin green noodles
1/2 lb. thin yellow noodles
1/2 cup butter
1/4 lb. prosciutto, finely minced
1-10oz pkg. frozen tiny peas, thawed
1 cup half and half
1/2 lightly beaten egg yolk
1 cup grated Parmesan cheese
Pinch of nutmeg
Directions:
Directions:
Boil noodles in salted water until al dente. Drain well and transfer to a well-buttered 2 quart rectangular baking dish.

Preheat oven to 400º. Melt butter in medium saucepan over medium high heat. Add prosciutto and saute 2 to 3 minutes. Reduce hear. Stir in peas, half and half, egg yolk, 3/4 cup Parmesan and nutmeg. Blend well. Pour over noodles. Sprinkle with remaining Parmesan and bake until top is golden, about 8 to 10 minutes.

 

 

 

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