Name: Paglia e Fieno di Bologna
Yield: 1 serving
Cuisine: Italian
Ingredients: Pepper; 4 ounces fresh green and white pasta (tagliatelle or tagliolini); 1 tablespoon sweet butter; 6 fresh mushrooms, sliced; 1 small clove garlic; 3 ounces ground pork sausage; 2-3 ounces light cream; Grana; Nutmeg

Preparation info

1
serving

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

The combination of white and green pasta is popular throughout Italy but especially in Bologna and Rome. This pairing is known as paglia e fieno (straw and hay).

Ingredients

1 tablespoon sweet butter
1 small clove garlic
6 fresh

Method

For cooking the pasta, bring a large pot (at least 6 quarts) of cold water to a boil, lightly salt, and bring to a boil again.

In a small pan melt the butter and sauté the garlic. Discard the garlic and sauté the mushrooms. At the same time, fry the sausage meat in another pan, making sure to cook it thoroughly. When the sausage is almost ready, start to cook the pasta.

Add the