In Greek Mythology, Narcissus was a hunter, deeply in love with his own beauty. Nemesis took note of this self-admiration and led him to a pool of water, where he was so taken by his reflection that he drowned.
Sure, most Italian males have learned nothing from this little tale, but I’m here to write about pasta, not psychology. Thus, all I can say is that If Narcissus were this bowl of pasta, he’d really be in love with himself. And who could blame him? Take one look the mushrooms, cream, prosciutto and Parmigiano, and it will be impossible to look away.
So here’s the moral of this story: Be your own nemesis: lead yourself to this beautiful bowl of pasta and fall in love!
p.s. Check out our wine pairings to complement this dish.Print
Sunday Pasta®: Pizzichi con Funghi e Prosciutto (Mushrooms)
- Total Time: 45 minutes
- Yield: 4-6 1x
- 1 pound pizzichi (or broken lasagna)
- 1 pound mushrooms (any variety)
- 1 onion, finely chopped
- 2 tablespoons butter
- 1 cup dry white wine
- 4 ounces prosciutto, cut into thin strips
- 1 cup heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- Parmigiano-Reggiano cheese, grated
- Bring a large pot of salted water to a boil.
- Wash the mushrooms under cold water. Cut into bite sized pieces. In a large skillet over medium heat, melt the butter with the onion. Sauté until golden. Add the mushrooms and cover. Cook for about 10 minutes. Add the wine and allow to cook uncovered for about 5 more minutes. Add the pancetta and mix well for a few minutes. Add the cream and allow to reduce for about 5 minutes.
- Cook the pasta until al dente. Drain and add to the mushroom mixture. Mix well. Serve immediately with a sprinkle of Parmigiano.