Fava, Artichokes, and Porcini Mushrooms with “Straw and Hay” Fettuccine

June is the time for fava and artichokes and what better way than to cook them with pasta as is typical of Italian cooking. In this recipe inspired by Tuscan cooking, the name of this pasta dish in Italian, paglia e fieno, is a slight twist on a typical dish in Siena, that means “straw and hay” and refers to the straw-colored pasta and the grass (or hay)-colored pasta.  It is a dish I never want to miss when I’m in Tuscany during porcini mushroom season in the fall.  In this recipe, I use dried porcini which is a simply wonderful taste. Double-peeled fava beans means the bean is removed from its pod and from its skin, which can be done by plunging the beans in boiling water for a couple of minutes and then pinching the seam to extract the naked bean.

"Paglia e fieno" con fava e porcini
 
Prep time
Total time
 
Author:
Recipe type: Pasta
Cuisine: Tuscan
Serves: 6 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 1 tablespoon truffle oil
  • 2 tablespoons extra-virgin olive oil
  • 1 large garlic clove, crushed
  • 1 ounce prosciutto, cut into ¼-inch thick slices
  • 1 large cooked artichoke foundation, sliced
  • ¾ pound double-peeled fresh fava beans
  • 1 ounce dried porcini mushroom, soaked in tepid water for 10 minutes
  • ½ cup heavy cream
  • ½ cup crème fraîche
  • ½ pound green (spinach) fettuccine
  • ½ pound egg fettuccine
  • 3 tablespoons finely chopped fresh parsley
  • 1½ cups (about 3 ounces) freshly grated Parmigiano-Reggiano cheese
Instructions
  1. In a large sauté pan, melt the butter over medium heat with the truffle oil, olive oil, garlic, and prosciutto, then cook until everything has been sizzling for about 2 minutes. Remove and discard the garlic. Drain the mushrooms, saving 2 tablespoons of liquid, slice the mushrooms, and add to the pan. Add the artichokes, fava beans, and mushroom liquid. Cook 1 minute, then add the cream and crème fraîche and continue cooking until it begins to bubble.
  2. Meanwhile, bring a large pot of water to a rapid boil, salt abundantly, then cook the pasta until al dente. Drain without rinsing.
  3. Transfer the pasta to the sauté pan and toss thoroughly over medium heat until well blended with the sauce. Add the parsley and parmigiano to the pan and toss as you cook for another minute or two. Serve immediately.

 

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