Fettuccine Alla Romana – Roman Style Pasta

A delicious mushroom dish for any occasion!

Soak the mushrooms in lukewarm water.

Cut off the fat from the ham. Put in a small pan with butter and onion and brown. Halve the tomatoes, squeeze out the seeds and cut into small cubes. Add together with the drained mushrooms, stir well and season with salt.

Heat butter (1) in a separate frying pan. Clean the liver, cut into fine slices. Fry quickly in the butter and extinguish with white wine. Remove from frying pan.

Dissolve the gravy with clear soup. Add tomatoes and mushrooms. Make the sauce until it becomes viscous (creamy) (about 20 min). Add the liver. Season with salt and freshly ground pepper and add the chopped ham.

In the meantime, make the fettuccine ‘al dente’, drain, mix with butter (2) and parmesan. Pour the sauce on top.

Note Mk/Vc: In the original recipe you still use rooster combs. They must be cooked in the sauce, whole or possibly cut into small pieces.

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