Chef Pietro Mosconi's Paglia e Fieno Recipe
As a part of our Monte’s Trattoria coverage, Chef Mosconi showed us how he makes with one of his signature dishes Paglia e Fieno, and gave us the recipe!
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Cooking tools:
- Grater
- Pepper mill
- Chef's knife
- Cutting board
- Pot
- Colander
- Skillet
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Tongs
Ingredients
- 1½ lb fresh spinach and egg taglierini (can substitute 1lb of dried spaghetti)
- ½ medium onion
- 4 slices of prosciutto, thin-cut
- ½ cup fresh or frozen peas (depending on season)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 dried bay leaf
- 1 tablespoon minced Italian parsley
- 1 cup heavy cream
- 4 tablespoons grated Parmigiano-Reggiano
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