It’s been a really rainy week. There were so many flash floods in the past week and the weather has been icy cold too. But this signals that Christmas is coming soon. So everything is going to be fine. I hope next week turns out well too…
Paglia e fieno is an Italian pasta recipe that uses egg and spinach fettuccine to resemble straw and hay. Using Gorgonzole cheese, which is a slightly stronger cheese, gives this dish a stronger cheesy taste, but not too strong if you add just enough. Not too much. If you don’t like cheese, you can replace it with cream and other milder cheese.
Ingredients:
- Butter: 2 tbsp
- Fresh sage: a few leaves, finely chopped + extra for garnish
- White onion: 1, finely chopped
- Gorgonzole cheese: 1 cup, diced
- Mascarpone cheese: 3 tbsp
- Milk: 75ml
- Paglia e fieno: 275g
- Ground walnut: 1/2 cup
- Parmesan cheese: 2 tbsp
- Ground blackpepper: to taste
Method:
- Melt butter in saucepan.
- Add sage & onions. Fry till translucent.
- Add in gorgonzole cheese & mascarpone cheese. Stir with wooden spoon till melting.
- Add in milk. Keep stirring.
- Cook paglia e fieno in boiling water with salt till tender & firm. Drain.
- Scoop pasta directly into saucepan with cheese.
- Toss in walnut, Parmesan cheese & blackpepper. Stir on low heat till creamy but not boiling.
- Garnish with remaining sage to serve.
Trick:
- Grill or bake some bacon till crispy. Crush it into pieces and sprinkle some onto the pasta to serve. It will be super delicious!
Disclaimer:
- This recipe was kindly adapted from the book ‘The Complete Book of Party Food and Appetizers‘.
Serving:
4 – 5 persons
