Creamed Noodles with Ham and Vegetables

Nouilles à la Crème

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 10 ounces mushrooms, sliced paper-thin
  • 1 pound small zucchini, sliced paper-thin
  • Salt
  • 3 tablespoons butter
  • 2 cloves garlic, peeled and finely chopped
  • 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)
  • Handful chopped parsley
  • 1 teaspoon finely chopped fresh marjoram (or eliminate the garlic and substitute fresh tarragon)
  • 1 cup heavy cream
  • 1 recipe for fresh egg noodles
  • Pepper
  • cup freshly grated Parmesan


    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, mixing thoroughly.