Paglia e Fieno (pahl-yah eh fee-eh-noh) means literally ‘straw and hay1. It is a rich dish which needs only a lightly tossed green salad to make a delicious and sustaining supper.
2 oz. plus
1 tablespoon butter
1 small onion, chopped
6 lean bacon slices, chopped
8 oz. veal, finely minced
2 teaspoon salt
½ teaspoon black pepper |- teaspoon dried oregano
1 lb. button mushrooms, wiped clean and sliced
8 fl. oz. single cream
2 tablespoons chopped fresh parsley
6 oz. egg noodles, cooked, drained and kept hot
6 oz. green egg noodles, cooked, drained and kept hot
2 oz. Parmesan cheese, grated
In a medium-sized frying-pan, melt the 2 ounces of butter over moderate heat. When the foam subsides, add the onion and bacon and cook, stirring occa-sionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the veal and cook, stirring constantly, for 5 minutes or until the veal is well browned. Stir in the salt, pepper, oregano and mushrooms and cook, stir-ring occasionally, for a further 5 minutes or until the mushrooms are tender.
Add the cream and parsley and stir well. Reduce the heat to low and cook the mixture, stirring occasionally, for a further
5 minutes or until it is hot but not boiling. Remove the pan from the heat.
Place the noodles in a large serving dish. Add the remaining butter and, using two large spoons, toss the noodles. moderate heat and, stirring frequently, bring to the boil. Boil the mixture for 5 minutes. Remove the casserole from the heat and serve.