the appetizer:

Coming Home: A Seasonal Guide to Creating Family Traditions by Rosanna Bowles includes recipes like Paglia e Fieno (Straw and Hay Pasta); Pumpkin and Cat Cupcakes; Erbazzone (Spinach and Cheese Tart); and Thanksgiving Roasted Vegetables.



Paglia e Fieno
Straw and Hay Pasta

Serves 4

Paglia e Fieno (Straw and Hay Pasta)


This dish got its name because the mixture of spinach linguine and plain linguine looks like a mound of straw and hay when served. I first ate this dish in Italy when I was a student spending my junior year abroad, and it became a favorite of mine the moment I tasted the saltiness of the prosciutto against the creamy texture of the sauce and the sweet explosion of the fresh peas. This is a perfect dish to serve in the spring as soon as fresh peas are available. Serve family-style in a large, low bowl, with a mixed green salad (see recipe, page 35 of the book) and the rest of the Pinot Grigio.

  • 1/3 cup (75 ml) extra-virgin olive oil
  • 2 to 3 tablespoons (28 to 42 g) butter
  • 1 clove garlic, finely minced
  • 1 scallion, finely minced
  • 1/4 cup (60 ml) chicken broth
  • 1 cup (250 ml) dry white wine (like a Pinot Grigio)
  • 1 tablespoon (15 ml) Rosanna's Tomato Sauce (page 172) or pureed tomato
  • 2 ounces (57 g) Italian prosciutto, cut into 1/2-inch (1.3 cm) cubes
  • 1/2 cup (118 ml) heavy cream, at room temperature
  • 8 ounces (227 g) dried or fresh spinach linguine, any Italian brand
  • 8 ounces (227 g) dried or fresh plain linguine, any Italian brand
  • 1/2 cup (75 g) shelled fresh peas or frozen baby peas
  • Sea salt
  • Parmigiano-Reggiano cheese, in one piece for grating

In a large sauté pan, combine the oil and butter and place over medium heat. When the butter has melted, add the garlic and scallion. Sauté for 3 minutes, watching carefully so the garlic doesn't burn. Add the broth and wine and bring to a simmer. Add the tomato sauce and peas. Cook for about 5 minutes, until the sauce has reduced slightly. Add the prosciutto and cook for 5 minutes longer. Remove from the heat and set aside.

Meanwhile, cook the pastas together in a large pot of boiling salted water until al dente (with a little give). Drain in a colander.

Put half of the sauce in the pasta pot, then return the pasta to the pot and top with remaining vegetable mixture and the cream. Toss to combine the pasta and vegetables, adding salt to taste if necessary. Grate cheese over the top and serve immediately.

  • from:
    Coming Home
  • by Rosanna Bowles
  • Photographs by John Granen
  • Stewart, Tabori & Chang 2010
  • Hardcover with jacket; 200 color photographs; $27.50
  • ISBN-10: 158479836X
  • ISBN-13: 9781584798361
  • Recipe reprinted by permission.

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Coming Home


This page created October 2010

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