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Noodles in cream with bresaola
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| Artist: |
_ |
| Categories: |
Meats, Noodles, Pastas & Noodles |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Tagliatelle | | 4
| oz | Button Mushrooms | | 4
| oz | Bresaola ( Air Dried Beef) | | 5
| fl oz | Double Cream | | 2
| oz | Grated Parmesan | | 1
| tsp | Salt | | 1
| tsp | Olive oil |
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Procedures:
| 1 | Into a large saucepan of boiling water, put the salt and olive oil, then the pasta. | | 2 | To cook it the crafty way, let the pasta boil for exactly 3 minutes. | | 3 | Take it off the heat, put on the lid and let it stand for exactly seven minutes to cook it perfectly al dente. | | 4 | Meanwhile, trim mushrooms and clean by putting them into a colander and pouring boiling water over them. | | 5 | Pat dry and slice them with the bresaola into quarter-inch slices. | | 6 | In a saucepan, heat cream and stir in the mushroom and bresaola. | | 7 | When the pasta is ready drain it well, heap in a serving dish and pour the sauce over it. | | 8 | Toss it quickly and serve with freshly grated parmesan and crisp sala |
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