Monday, April 08, 2013

Rigatoni with Mushrooms, Ham, and Cream


Wednesday 3 April
An Easter ham generates an awesome amount of leftovers, and you must labor to find a use for every savory scrap.  To avoid the obvious (penne alla Saffi), we sautéed a pound of sliced mushrooms, added many thin shavings of said ham, and doused the whole with cream, boiling it down until our rigatoni were ready, when we stirred them in to mix.  

A natural.

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