Tagliatelle ham, mushrooms and ... formaggino!
(a "light" recipe)
Who does not remember the melted cheese in the soup? Here it reappears in a lighter version of the classic cream tagliatelle, ham and mushrooms.
Some milk and the cheese are substituted for the cream tying together ingredients and flavors.
And do not think that the dish loses its flavor: it remains perfect:
seeing is believing.
This cheese variant It can be used, even without milk, in many other cases in which one wants to avoid the cream; just put it to work the imagination.
Ingredients, per person:
|
noodles |
gr |
50 |
|
baked ham |
gr |
30 |
|
onion |
pz |
1 |
|
champignons |
gr |
150 |
|
cornstarch |
ct |
1 |
|
milk |
cc |
50 |
|
cheese (gr.15) |
pz |
1 |
|
chili |
Ad Lib |
|
|
sale |
QB |
|
|
extra virgin olive oil |
ct |
1 |
|
parsley |
QB |
Preparation:
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Sliced mushrooms and onions and put them to cook over medium heat in a pan, covered, with a little oil ct.
Throw the pasta and slice the ham into strips.
Add the ham to the pan, mix and add the milk in which a cornstarch has been diluted.
Mix well and add the cheese crushing it with a wooden spoon.
Sprinkle with the parsley, drain the noodles and add them to the pan with the chilli, stirring constantly for a couple of minutes.
Switch the sprinkling plate with the rest of the parsley.
Buon appetito!
ADVICES AND NOTES:
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- If you use a low-fat cheese, those from 25 grams are also good.
- If not the whole milk you love and you want a greater amount of sauce, use 100 cc of skimmed milk.
