250 g (8 oz) green noodles
250 g (8 oz) egg noodles
salt
30 ml (2 tbsp) olive oil
freshly grated Parmesan cheese, to serve
250 g (8 oz) egg noodles
salt
30 ml (2 tbsp) olive oil
freshly grated Parmesan cheese, to serve
For the sauce
175 g (6 oz) cooked ham, cut into 5 mm (1/4 in) dice
250 g (8 oz) mushrooms, cut into 5 mm (1/4 in) dice
50 g (2 oz) butter
1/2 Spanish onion, finely chopped
25 ml (1/2 tbsp) flour
150 ml (5 fl oz) thick cream
15 ml (1 tbsp) brandy
salt and ground black pepper
a pinch of cayenne pepper
250 g (8 oz) mushrooms, cut into 5 mm (1/4 in) dice
50 g (2 oz) butter
1/2 Spanish onion, finely chopped
25 ml (1/2 tbsp) flour
150 ml (5 fl oz) thick cream
15 ml (1 tbsp) brandy
salt and ground black pepper
a pinch of cayenne pepper
method
1. Bring a large saucepan of well-salted water to the boil. Add the green noodles and egg noodles and cook 8-10 minutes until al dente - that is, tender but still firm.
2. While the pasta is cooking, prepare the ham and mushroom sauce. Saute the diced ham in 25 g (1 oz) of the butter. As the ham begins to colour, add the diced mushrooms and cook until tender, about 3—4 minutes. Remove the ham and mushrooms from the pan with a slotted spoon.
3. Add 15 g (1/2 oz) of the remaining butter to the pan and saute the finely chopped onion until it is transparent. Remove from the pan with a slotted spoon and add to the reserved ham mixture.
4. in a clean pan melt the remaining butter, add the flour and cook, stirring constantly with a wooden spoon, for 1 - 2 minutes. Add the thick cream and stir until the sauce starts to thicken. Do not let the sauce boil, and once it has thickened remove the pan from the heat.
5. Add the ham mixture and brandy to the sauce, and season with salt, freshly ground black pepper and cayenne pepper to taste.
6. Drain the noodles and, while they are still very hot, toss them in a clean saucepan with the olive oil. Add the sauce to the noodles and heat through. Serve immediately with a generous amount of freshly grated Parmesan cheese.
2. While the pasta is cooking, prepare the ham and mushroom sauce. Saute the diced ham in 25 g (1 oz) of the butter. As the ham begins to colour, add the diced mushrooms and cook until tender, about 3—4 minutes. Remove the ham and mushrooms from the pan with a slotted spoon.
3. Add 15 g (1/2 oz) of the remaining butter to the pan and saute the finely chopped onion until it is transparent. Remove from the pan with a slotted spoon and add to the reserved ham mixture.
4. in a clean pan melt the remaining butter, add the flour and cook, stirring constantly with a wooden spoon, for 1 - 2 minutes. Add the thick cream and stir until the sauce starts to thicken. Do not let the sauce boil, and once it has thickened remove the pan from the heat.
5. Add the ham mixture and brandy to the sauce, and season with salt, freshly ground black pepper and cayenne pepper to taste.
6. Drain the noodles and, while they are still very hot, toss them in a clean saucepan with the olive oil. Add the sauce to the noodles and heat through. Serve immediately with a generous amount of freshly grated Parmesan cheese.
serving amount
serves 4 — 6
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