Ingredients
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2 tablespoons olive oil
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1 small onion, chopped fine
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4 small white fresh mushrooms, sliced
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1/2 cup thinly-sliced prosciutto, julienned
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1/4 cup butter
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2 tablespoons dry vermouth
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1/3 cup cream
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1 teaspoon Worcestershire sauce
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1 pinch nutmeg
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1 pinch powdered red pepper
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salt
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black pepper
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4 ounces white and green tagliatelle pasta noodles
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grated parmesan cheese, as an accompaniment
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1 garlic clove, minced
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1/3 cup plum tomato, peeled, seeded and finely chopped
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1 cup barely cooked chicken breast, julienned
Instructions
- Saute the onion in a wide skillet in the olive oil over low heat until softened, about 5 minutes.
- Raise the heat slightly, add the garlic and sliced mushrooms, and saute for 2 minutes, stirring often.
- Add the prosciutto, tomato and butter and cook for about 5 minutes.
- Add the vermouth and cook over medium heat for 2 minutes, stirring often.
- Add the julienned chicken, cream, worcestershire sauce, nutmeg, red pepper, salt and black pepper. Simmer and stir for a few moments, then turn off the heat.
- (To substitute the cultivated mushrooms with porcini mushrooms, soak 1/2-1 ounce dried porcini in warm water for 30 minutes. Lift out the porcini and wash 2-3 times in fresh water (porcini mushrooms can be sandy). Drain, chop and add to the sauce with the chicken.).
- Cook the pasta in boiling salted water, al dente.
- Just before the pasta is done, turn the heat under the sauce to low.
- Drain the pasta and add it to the skillet with the sauce. Toss evenly and rapidly.
- Divide the pasta between two heated plates and serve with the grated Parmesan.