Italian dishes are slowly but surely (and(most importantly, successfully!) are becoming established in our Slavic-Asian cuisine. And, probably, in about a hundred years no one will remember that pizza and pasta came to us from Italy. However, such precedents have already taken place in the history of our cuisine. Pelmeni, for example, have long been sincerely considered a primordially Russian dish, although this recipe was given to us by the Turkic-speaking peoples of Siberia, and it is somehow embarrassing to even remember that Peter the Great forced Russian peasants to plant potatoes, and they in response staged potato riots. But let's return to Italian pasta. We have already managed to get used to pasta, but we have not yet been able to fully experience the charm of this hearty dish. And the reason for this is our ignorance in the art of making sauces for pasta. But each sauce makes it special. Let's try to cook pasta with ham and mushrooms in a creamy sauce. So what? Very Italian and at the same time quite familiar to us. And there is more than one recipe for this sauce, and you can serve it with completely different pasta: from traditional spaghetti to exotic tagliatelle. So…
Spaghetti with ham and mushrooms in creamy sauce
Let's start, as agreed, with spaghetti. And let's try a recipe for spaghetti with a sauce made from cream and cream cheese. To prepare it, we'll need the following ingredients:
- Packing of champignons;
- 100 g of processed cheese (creamy)
- 100 g of butter;
- 2 cups of cream;
- 400 g of ham;
- Packing (400 g) of spaghetti.
Preparation:Wash and finely chop the mushrooms in advance, cut the ham into small pieces and chop the onion. Now melt the butter in a saucepan or roasting pan and first fry the onion in it. Note that we fry the onion, not sauté it. When the onion is slightly browned, put the ham in the saucepan and fry everything together. Lastly, add the mushrooms to the frying pan and first simmer in an open saucepan so that the water evaporates, and then fry until the mushrooms are browned. Now put the processed cheese in the frying pan, wait (stirring the sauce!) until it melts on the fire, and pour cream over it all. Taste for salt and add salt if necessary. Let the sauce boil, cover the saucepan with a lid and simmer for about six minutes. Put the spaghetti, boiled according to all the rules, into the roasting pan with the sauce. Stir and serve.
Spaghetti with cream sauce and bacon and parmesan cheese
Another recipe for everyone's favorite spaghetti. This time we're making a creamy sauce with bacon and mushrooms, which we'll serve our spaghetti with. Ingredients:
- Packing of spaghetti;
- Half of the bulb;
- 3 garlic cloves;
- 3 tablespoons vegetable (preferably olive) oil;
- 6 quail eggs;
- 50 g of grated Parmesan cheese;
- A half cup of liquid fat cream;
- 200 g of champignons;
- 100 g of bacon;
- Basil;
- Italian herbs;
- Salt and black pepper.
Preparation:Prepare the mushrooms by washing and cutting them into slices, chop the onion and garlic, and cut the bacon. Put a roasting pan on the fire and pour in olive oil, and when it is hot, put the bacon in and quickly (over high heat) fry it. Remove the bacon from the roasting pan, put it on a plate, put the onion in the oil and fry it until lightly browned. Then add the mushrooms to the onion, fry them until the moisture evaporates, and pour in the finely chopped garlic. Fry everything together for another minute and pour cream over the frying. Stirring the sauce, simmer it in an open roasting pan for a couple of minutes, and then add the spices and continue to simmer until the sauce thickens a little. Cover with a lid and turn off the heat. Boil the spaghetti, and while it is boiling, beat the eggs with grated cheese. Pour the sauce over the cooked pasta, add bacon and beaten eggs. Serve hot.
Fettuccine with ham and mushrooms in creamy sauce
Do you know what fettuccine is?This is one of the most popular types of Roman pasta. It is in the capital of pasta lovers that fettuccine is most often prepared - wide thin noodles. And if in Italy itself fettuccine is a recipe for an everyday dish, then abroad it is considered almost the most exquisite pasta and even a symbol of the good life in Italian, especially if you season fettuccine with a delicious and delicate sauce. Ingredients:
- 250 g of fettuccine noodles;
- 100 g of fresh champignons;
- 100 g of boiled-smoked ham;
- 50 g of butter;
- 200 g of liquid fat cream;
- One and a half tablespoons of flour;
- 2 teaspoons of vegetable oil;
- Parmesan;
- Salt;
- Greenery.
Preparation:First, prepare the sauce, because freshly cooked pasta is supposed to be served, which we will cook later. So, for the sauce, wash the mushrooms, cut them into small pieces and boil (five to ten minutes in a small amount of water). Finely chop the ham. Then melt the butter in a saucepan, add salt, fry the flour in it and pour the cream there. Mix the flour with the cream, let the sauce boil and pour the mushrooms into it together with the mushroom broth. Wait until the sauce boils again and add the ham to it. Stirring the sauce, simmer it over low heat for three to four minutes. Now boil the fettuccine, focusing on the time and ratio of water to pasta indicated on the package. To prevent the pasta from sticking together, add vegetable oil to the water and immediately add salt. Drain the water from the finished fettuccine, place the pasta on a plate (or serve in portions) and pour over the creamy sauce. Sprinkle the dish with cheese shavings and finely chopped herbs on top.
Tagliatelle with creamy mushroom sauce
We offer you a recipe for Italian tagliatelle,which we will prepare ourselves. And in the end we will get pasta with ham and mushrooms, seasoned with creamy sauce. Tagliatelle is another type of Italian noodles. By the way, the recipe for this type of pasta (according to legend, of course) of the romantic Italian chef was inspired by the golden curls of Lucrezia Borgia, the illegitimate daughter of the Pope (oh wow!) and the Duchess of Pesaro. But we will try to cook very special tagliatelle - green. So, the recipe. For the dough we will need the following ingredients:
- Half a pound of flour;
- 100 g of frozen or fresh spinach;
- 4 chicken eggs;
- Tablespoon of olive oil;
- Salt.
Ingredients for the sauce:
- 100 g of boiled-smoked ham;
- Packing any fresh mushrooms (fit even oyster mushrooms);
- 100 g of butter;
- Half a lemon;
- Half a bunch of basil and parsley;
- A glass of fatty liquid cream;
- Half a glass of meat broth;
- One and a half tablespoons of butter;
- Parmesan cheese.
Preparation:Wash fresh or defrost frozen spinach and boil it for one minute, then take it out, squeeze it out and chop it in a blender. Pour flour into a bowl in a mound, make a depression in the mound and break eggs into it, pour in oil and put half a teaspoon of salt. Knead the dough with your hands until it becomes smooth and pliable. Combine a third of the dough with spinach and knead it well again. Cover both types of dough with a clean towel and let it rest for about half an hour. Then roll it out into thin layers and leave it to dry. In the meantime, prepare the sauce. The recipe is quite simple. Pour the juice of half a lemon over the sliced mushrooms, cut the ham into strips. Fry very finely chopped garlic in a roasting pan with hot oil, add cream and broth and boil the mixture down to a thick sauce. Fry the mushrooms in butter, add chopped parsley and ham and simmer for about seven minutes over low heat. Finally, add salt and ground black pepper (to taste). Return to the dough, roll it into a tight roll and cut into tagliatelle - even green and white stripes half a centimeter wide. Sprinkle the noodles with flour and leave to dry a little more. At this time, put a pan of water (four liters) on the fire, salt it and let the water boil. Put the pasta in boiling water, cook for about seven minutes and drain the water. Put the boiled tagliatelle on a plate, pour over the sauce and sprinkle with basil and cheese shavings. Enjoy the taste of Italian pasta with mushrooms and ham. Improve your culinary skills, because, as we know, there is no limit to perfection. Cook pasta, cook sauces, just try to cook with pleasure. Bon appetit and success in the culinary field! We recommend reading:
