- 1 175g package (1 6oz. package ) Thinly sliced Olymel black forest ham
- Butter
- 1 Giant French shallot, shredded
- 12 medium Brown mushrooms, quartered
- 60ml (1/4 cup ) Dry white wine
- 500ml (2 cups ) Table cream 35%
- 1 350g package (1 12oz. package ) Fresh tagliatelles
- 45ml (3 tablespoons) Flat parsley, coarsely chopped
- Salt and freshly ground pepper
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- Thinly slice the ham into 2cm (1in) pieces and set aside.
- Prepare a large pot of salted, boiling water.
- In a medium saucepan, heat 30ml (2 tablespoons) butter over medium heat.
- Add the shallot and brown for 1 minute.
- Add the mushrooms and brown for 5 minutes.
- Add the ham and cook for another 5 minutes.
- Add the white wine and reduce by half.
- Add the cream and reduce by half.
- In the meantime, add the tagliatelles to the boiling water and cook them until they are ¨al dente¨.
- Drain the pasta and add it to the sauce. Add the parsley, salt and pepper.
- Stir well and serve immediately.
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