Il Cucinologo
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Paglia e Fieno with Mixed Meats and Mushrooms

17/11/2023

I can guide you in preparing Paglia e Fieno with mixed meats and mushrooms, a rich and tasty dish that combines egg pasta with a variety of meats and the rustic flavor of mushrooms. Here’s how to prepare it.

Ingredients

  • 250 g of “Paglia e Fieno” type pasta (half green spinach, half yellow egg)
  • 200 g of beef, cut into strips
  • 200 g of pork, cut into strips
  • 200 g of chicken breast, cut into strips
  • 300 g of mixed mushrooms (such as button, porcini, honey mushrooms), cleaned and sliced
  • 1 medium onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 glass of white wine
  • 150 ml of cooking cream
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Fresh chopped parsley, for garnish
  • Grated Parmesan, to serve

Preparation

  1. Start by sautéing the finely chopped onion and garlic in a large skillet with a drizzle of extra virgin olive oil. Let them turn golden over medium heat.

  2. Add the meats cut into strips and sauté until golden, stirring occasionally.

  3. Deglaze with white wine and let the alcohol evaporate over high heat.

  4. Add the sliced mushrooms and cook for about 10 minutes, until tender. Season with salt and pepper to taste.

  5. Meanwhile, bring a pot of salted water to a boil and cook the “Paglia e Fieno” pasta according to the cooking time indicated on the package.

  6. Once the meats and mushrooms are cooked, lower the heat and add the cooking cream, stirring gently to combine the flavors.

  7. Drain the pasta al dente and transfer it to the skillet with the meat and mushroom sauce. Mix well to coat the pasta.

  8. Serve immediately, garnished with fresh chopped parsley and a sprinkle of grated Parmesan.

Curiosities

Paglia e Fieno is a dish distinguished by the use of two types of pasta: one yellow, like hay, and the other green, like straw. This pasta is typical of Emilian cuisine and is often paired with rich, flavorful sauces like the one made with mixed meats and mushrooms that we have prepared. The color contrast, in addition to being aesthetically pleasing, is also a way to play with flavors, as the green spinach pasta introduces a pleasant vegetal note to the palate.