Pasta Paglia e Fieno (Straw and Hay Pasta)
3 1/3 oz. cooked, finely sliced ham (sandwich-style package)
2 tablespoons chopped parsley
2/3 tsp. nutmeg, preferably freshly grated
5 oz. butter or margarine
16 oz. can diced, peeled tomatoes
7 oz. mozzarella cheese
2/3 - 1 cup finely grated Parmesan cheese
1 tsp. salt
1 tsp. pepper
8 oz. white pasta such as linguine or fettucine*
8 oz. matching green spinach pasta
Coarsely dice ham and separate pieces. Chop parsley. Grate nutmeg.
Melt butter in a 3-qt. saucepan on low heat. Add ham. Add tomatoes
before butter darkens. Add parsley, nutmeg, salt and pepper. Simmer
slowly with pan cover slightly ajar until thick, about one hour.
During that time, cut mozzarella into half-inch cubes.
Bring water to a boil in a 12-quart pan. Add pasta. Cook, stirring
frequently, until al dente.
Just before the end of the pasta boiling time, add mozzarella
cubes to sauce to melt a bit.
Drain pasta. Put back into pan and immediately add sauce with
melted cheese and Parmesan cheese. Toss thoroughly. Serve immediately.
Serves six. Ideal with green salad with Italian dressing, Italian
bread and New York style cheesecake.
*Ronzoni sells Fettuccine Florentine in 12 oz. boxes that is ideal
for this recipe. Use 1½ boxes.