Chef Mike started off a great week in the Winging It kitchen with a comforting pasta recipe from Ristorante Lombardo! He prepared Fazzoleti and duck prosciutto with peas, mushrooms, Piave cheese, & truffle. Check out the recipe below!
For more information on Ristorante Lombardo head over to ristorantelombardo.com or visit their location at 1198 Hertel Avenue in Buffalo
fresh pasta sheets cut into squares and pinched
3 tablespoons butter
1 cup sliced assorted mushrooms
1 cup diced onions
1/2 pound of duck prosciutto, or regular prosciutto, sliced thin
3/4 cup peas
1 1/2 cup heavy cream
1 tablespoon white truffle oil
1/4 cup grated piave cheese, or parmigiano reggiano
-In a large skillet, on medium high heat, add the butter and melt until it becomes foamy and begins to brown. Add the mushrooms and onions and cook until they begin to brown and become translucent, about five minutes.
-Add the cream and reduce by half. Add the peas and prosciutto and take off of heat.
-In a pot of boiling water, add your fresh pasta and cook 3-4 minutes. Drain and add to the cream sauce.
-Bring the heat up in the pan on medium heat. Just before serving, add the truffle oil and adjust the seasoning with salt and pepper. Divide among four serving bowls and sprinkle cheese over each.