Fettuccine with mushrooms and ham

The word "fettuccini" from Italian is translated literally as "ribbons". Fettuccine is a type of pasta, popular in Roman cuisine. It is flat thick noodles made from eggs and flour. Usually one egg is used for every 100 g of flour. It is wider than the wide tagliatelle noodles (traditional type of pasta in the Italian region of Emilia-Romagna, more precisely in the main city of this region of Bologna). Fettuccine is often eaten with beef ragout or chicken ragout. Fettuccine traditionally used in fresh form (at home or in restaurants), but you can buy in stores and dry fettuccine. Often they prepare fettuccine with mushrooms and ham. Recipes are distinguished by a set of ingredients, mainly spices. This allows you to change the design of the dish and give it new flavor.

Recipe 1

A little imagination, a little time and effort and get a very delicious fettuccine dish with mushrooms and ham for 8 people, this will require products:

• 500 g of dry pasta fettuccine.
• ¼ cup butter butter.
• ½ cup of onion finely chopped.
• 0.5 kg of fresh chopped mushrooms.
• 3 chopped garlic cloves.
• 2 teaspoons dried oregano.
• 2 tablespoons teaspoon dried basil.
• 2 teaspoons of dried parsley.
• 6 slices of ham, cut into your own.
• 1½ cups of creamy fat.
• 1 glass of spaghetti sauce.
• 1 teaspoon chopped red pepper (optional).

Since the dish of fettuccine with mushrooms and ham is cooked quickly, both are engaged in pasta and sauce. Pasta is boiled and filtered. In a large saucepan over medium-high heat , butter is heated . Add the onions and garlic and cook until soft. Lay out mushrooms, oregano, basil, and parsley. Stew, stirring, until the liquid from the mushrooms evaporates. Add the ham and cook for another 5 minutes. Pour in the cream and bring to a boil. Gradually add the sauce for spaghetti and ground red pepper, mix. Brew, stirring, until the sauce is reduced by a third and thickens. Serve the fettuccine with mushrooms and ham, laying the sauce over the pasta.

Recipe 2

Pasta fettuccini fits perfectly with broccoli or peas. These ingredients can be used fresh or frozen. For 4 servings of fettuccine with ham the following products are needed:

• 500 g (1 pack) of fettuccine or egg noodles.
• 6 tablespoons of butter.
• ¼ cup finely chopped onions.
• 2 cups of boiled ham, cut into strips.
• 300 g of frozen green peas or sliced broccoli (partially thawed).
• 2 tablespoons flour.
• 1 cup fat cream.
• Salt.
• Pepper.
• ½ cup of Parmesan cheese grated.

Cook fettuccine as usual (can not digest). While macaroni are cooked, in a large frying pan fry onions in oil until cooked. Spread the ham and vegetables. Add the flour, stew for 3 minutes, or until the vegetables are ready, but that they do not lose their shape. Gradually pour in the cream. Bring to a boil. Season with salt and pepper, if necessary. Dump the pasta and put them in a frying pan. Mix with hot sauce, sprinkle with cheese and serve immediately.

Recipe 3

This is a unique recipe. Fettuccine with mushrooms, cooked in this way, are distinguished by an unusual taste and aroma, which are achieved thanks to truffle oil. For 4 servings you need to prepare the products:

• ½ cup dry white mushrooms.
• 2/3 cup of boiling water.
• 250 g freshly cooked pasta.
• 3 ½ tablespoons of teaspoons of salt.
• 1 tablespoon butter.
• ¼ cup shallots finely chopped.
• 110 grams of a mixture of chopped mushrooms (Shiitake, Reishi, Eringi).
• 2 cloves of chopped garlic.
• 2 tablespoons dry sherry.
• 60 g of Parmesan cheese.
• ¼ cup fat cream (optional).
• 1 teaspoon of finely chopped fresh sage.
• ½ teaspoon black pepper.
• 1 teaspoon of truffle oil.
• Sprig of sage (optional).

Thoroughly wash the ceps, put them into a bowl, fill them with 2/3 cups of boiling water, cover with a lid and set aside for 30 minutes. Water from the mushrooms is drained and ¼ cup is set aside for further use. Cut the white mushrooms. Boil in boiling water with 1 tablespoon salt pasta for 10 minutes or until al dente. Drain the water from the pasta, leave ¼ cup of broth. In a large frying pan on medium-high heat, butter is heated. Add shallots, a mixture of mushrooms, garlic, stew for about 5 minutes, stirring frequently. Spread the ceps, pour out the sherry and ¼ teaspoon of the tea salt, boil for a minute or until the liquid evaporates. Reduce the fire to medium. Add the paste, ¼ cup of liquid from the pasta, ¼ cup of liquid from the white mushrooms, ¼ tablespoon of tea salt, a piece of grated cheese, cream, chopped sage, pepper, mix. Sprinkle with truffle oil. Serve with cheese and chopped sage sprigs, if necessary.