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Hay and Straw
From The Hors d'Oeuvre Bible, by David Paul Larousse


1/2 pound tagliarini
1/2 pound spinach tagliarini
2 Tbsp unsalted butter
1/2 cup onion, small dice
2 garlic cloves, pressed
3/4 cup ground sausage meat
1/4 cup prosciutto, sliced paper-thin and cut into 1-inch julienne
1 cup green peas (fresh frozen)
1/2 cup rich chicken or veal stock, hot
salt to taste
pepper to taste
1/4 cup olive oil
Grated Parmesan cheese


Blanch the peas (if fresh) in boiling salted water until al dente. Drain and set aside.

Sauté the onion and garlic in the butter for several minutes. Add the sausage, prosciutto, and peas, and cook several minutes. Season to taste with salt and pepper.

Cook the tagliarini in boiling salted water until al dente. Drain, and toss with the ham and pea mixture, stock, and olive oil, and serve with grated cheese.

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