Save & FollowBring 4 quarts/l of water to a rolling boil and add the salt. Cook the fettuccine until just barely al dente. Drain in a colander and toss with 1 tablespoon of oil. Keep warm.
Fettuccine with morels and country ham
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“No other mushroom has a richer, earthier or meatier taste than the morel. In this dish, the flavor permeates the cream. You may substitute dried morels (after soaking them in water for a few minutes) or try other varieties of mushrooms such as chanterelles.”
10 May, 2024
serves for
4
ingredients
Salt
1 tsp/6g
Fettuccine pasta
8 oz/250g fresh or 4 oz/125g of dried
Olive oil
2 tbsp/30g
Butter
1 tbsp/15g
Morel mushrooms
1 cup/250g fresh, cleaned and cut into quarters or ½ cup/125g dried reconstituted in warm water
Shallots
½ tsp/7g, minced
Garlic
¼ tsp (1 small clove), minced
Heavy cream
3 cups/700ml
Parmesan cheese
½ cup/3g, freshly grated
Freshly grated nutmeg
pinch
Salt and pepper
Freshly ground, to taste
Country ham
2 very thin slices cooked and well-trimmed, cut into ribbons the same thickness of the fettuccine
Chives
1 tbsp/15g, fresh and chopped
How to make fettuccine with morels and country ham
Step 01
Step 02
In a 10-inch sauté pan, melt the butter and the remaining tablespoon of oil over high heat. Add the morels just as the butter begins to color. Sauté rapidly until the mushrooms begin to crisp around the edges. Add the shallots and garlic and sauté for one minute more. Remove from heat.
Step 03
In a 4 quart/l saucepan bring the cream to a boil. Reduce the heat and add half of the sautéed mushrooms (reserve the other half for garnish). Cook until the cream thickens enough to coat the back of the spoon. Stir in the cheese. Add the nutmeg and season with salt and pepper.
Step 04
Add the fettuccine to the sauce and toss well to combine.
Step 05
Using tongs, place a mound of fettuccine in each of 4 warm serving bowls and pour a bit of the remaining sauce over the noodles. Place the reserved mushrooms on top of the fettuccine and divide the ham evenly among the bowls. Garnish with chives.
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