Green and White Fettuccine with Fava and Artichoke in Porcini Cream Sauce
"Paglia e fieno" con Porcini e Carciofi
Region: Italy, Emilia-Romagna
Category: Pasta with Vegetables
Season: Spring
Difficulty: Labor Intensive

The name of this pasta dish, a slight twist on a typical dish in Siena, means “straw and grass” and refers to the straw-colored pasta and the grass-colored pasta.  It is a dish I never want to miss when I’m in Tuscany during porcini mushroom season in the fall.  In this recipe, I use dried porcini which is a simply wonderful taste.  I made this preparation once for  friends Molly, her husband Steve and a few others, telling them I was sorry I put too much on their plate without thinking.  Didn’t matter– plates were licked clean, literally.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 1 hour

2 tablespoons unsalted butter

1 tablespoon truffle oil

2 tablespoons extra-virgin olive oil

1 large garlic clove, crushed

1 ounce prosciutto, cut into 1/4-inch thick slices

1 large cooked artichoke foundation, sliced

3/4 pound double-peeled fresh fava beans

1 ounce dried porcini mushroom, soaked in tepid water for 10 minutes

1/2 cup heavy cream

1/2 cup crème fraîche

1/2 pound green (spinach) fettuccine

1/2 pound egg fettuccine

3 tablespoons finely chopped fresh parsley

1 1/2 cups freshly grated Parmigiano-Reggiano cheese

1. In a large skillet, melt the butter over medium heat with the truffle oil, olive oil, garlic, and prosciutto, then cook until everything has been sizzling for about 2 minutes.  Remove and discard the garlic.  Drain the mushrooms, saving 2 tablespoons of liquid, slice the mushrooms, and add to the skillet.  Add the artichokes, fava beans, and mushroom liquid.  Cook 1 minute, then add the cream and crème fraîche and continue cooking until it begins to bubble. 

2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.

3.Transfer the pasta to the skillet and toss thoroughly over medium heat until well blended with the sauce.  Add the parsley and parmigiano to the skillet and toss as you cook for another minute or two.  Serve immediately.

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Posted: 12/25/2006