Farfalle with mushrooms, raw ham chips Recipe

Name: Farfalle with mushrooms, raw ham chips
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 250 g Button mushroom; 120 g whole-wheat farfalle; 80 g cured ham; 150 mL (? cup) Liquid cream half fat; 50 g aragula lettuce; 1 garlic clove; 1 teaspoon Mustard; 125 mL (½ cup) White wine; 45 mL (3 tablespoon) Olive oil; 10 mL (2 teaspoon) Wine vinegar; 2 pinch Salt; 2 pinch Pepper

Ingredients

250 g Button mushroom
120 g whole-wheat farfalle
80 g cured ham
150 mL (? cup) Liquid cream half fat
50 g aragula lettuce
1 garlic clove
1 teaspoon Mustard
125 mL (½ cup) White wine
45 mL (3 tablespoon) Olive oil
10 mL (2 teaspoon) Wine vinegar
2 pinch Salt
2 pinch Pepper

	PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 2

Instructions

Cook the pasta in salted boiling water according to the package instructions.
Drain and reserve.
Prepare the aragula and the vinaigrette.
Wash the mushrooms, wipe them and cut into slices.
Peel the garlic, degerm and cut into thin slices.
Cut the bacon into pieces like chips.
In a sauté pan, fry the mushrooms over high heat with warm oil for 3 minutes while stirring from time to time.
Continue the cooking for another 5 minutes over low heat and deglaze with the white wine until evaporation.
Off the heat, add the liquid cream.
Return to low heat for 4 to 5 minutes while continuing to stir until the sauce turns unctuous.
It should not boil.
Mix in the garlic, add salt and pepper.
Mix together with the pasta.
Heat for another 2 to 3 minutes over medium heat while stirring gently.
Adjust the seasoning.
Put the pasta in deep dishes, place the raw ham chips in the middle.
Serve the farfalle with mushrooms and raw ham accompanied with the seasoned aragula.