Name: Creamed Noodles with Ham and Vegetables (Nouilles à la Crème)
Yield: Servings: 4
Cuisine: French
Ingredients: 10 ounces mushrooms, sliced paper-thin; Handful chopped parsley; 3 ounces prosciutto-type ham, thinly sliced, cut into inch lengths of fine julienne and mixed with the herbs (to keep the juliènne from sticking together); Salt; 1 teaspoon finely chopped fresh marjoram (or eliminate the garlic and substitute fresh tarragon); 1 recipe for fresh egg noodles; 1 cup heavy cream; ⅔ cup freshly grated Parmesan; Pepper; 3 tablespoons butter; 2 cloves garlic, peeled and finely chopped; 1 pound small zucchini, sliced paper-thin

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

10 ounces mushrooms, sliced paper-thin
1 pound small zucchini, sliced paper-thin
Salt

Method

Sauté the vegetables, salted, in butter over a high flame until liquid is evaporated—6 or 7 minutes, adding the garlic after 3 or 4 minutes. Add the ham and herb mixture, continue sautéing for another minute or so, add the cream, reduce for a couple of minutes, still over high heat, and toss in the noodles. Remove from the heat, taste for salt, grind over pepper, add the Parmesan, and toss, mix