Paglia e fieno from The Glorious Pasta of Italy by Domenica Marchetti

  • nutmeg
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  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
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Notes about this recipe

  • Breadcrumbs on January 20, 2013

    p. 222 Lovely chicken & mushrooms pasta dish! The author includes this recipe in the Classics section of the book however it was a new recipe for us; and one we’ll definitely make again and again. Evidently the author’s Mom used to make and sell this at the annual Christmas bazaar filling “hundreds” of orders. DM had a hunch that the dish would be great w chicken sausage and indeed she was right as in our view, it was the chicken that really took this dish from good to great. Definitely worth investing in the best possible quality of this ingredient; ours was the Garlic Chicken sausage from The Poultry Place in St. Jacobs. The addition of cream makes this dish even more rich and delicious. Definitely a decadent dish to be enjoyed when you feel like a treat. Photos here: http://chowhound.chow.com/topics/886576#7840714

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