Zuppa di Paglia e Fieno<\/strong><\/p>\n1\/2 c. prosciutto, fine dice
\n3\/4 c. onion, fine dice
\n3 cloves garlic, minced
\n2 generous c. mushrooms, sliced
\n1\/2 c. whole wheat pasta
\n1\/2 c. spinach or other colored pasta
\n1 c. peas or soybeans
\n2\/3 c. white wine
\n3 Tbsp. flour
\nmilk
\nSalt and pepper to taste<\/p>\n
If you use spaghetti or another long thin noodle for your pasta, break it into bite-sized pieces before cooking. Precook the pasta until almost al dente. Drain and shock in cold water and hold in cold water while you prepare the rest of the soup.<\/p>\n
Gently render down the prosciutto until most of the fat is rendered out. Add the onions and garlic, and saute until just golden. Add the mushrooms and saute until tender.<\/p>\n
Add the flour and cook, stirring constantly, until just golden. Add the wine, stir, and simmer to reduce the alcohol content.<\/p>\n
Slowly add milk until you’ve reached a consistency just thinner than what you’d like to serve. Drain the pasta and add it to the soup along with the peas, and bring to a simmer, allowing the pasta to just finish cooking. This will absorb some of the soup liquid. Add more milk to thin if needed, or chicken stock, or water.<\/p>\n
Serve immediately, possibly with a side salad and some crusty sourdough bread. Mmmm.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"
I promised ages ago that I’d upload this recipe when I had a food blog. Well, I have a food blog. So, I suppose it’s only fitting that it gets to be the first recipe. “Paglia e fieno” is Italian for “straw and hay”. Usually, it’s a dish made of both plain and spinach spaghetti, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3],"tags":[],"class_list":["post-4","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6CUdQ-4","jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts\/4","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4"}],"version-history":[{"count":0,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts\/4\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}