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Farfalle with Pickled Mushrooms and Prosciutto Crema



1 pound farfalle pasta

Proscuitto Crema (recipe follows)

Pickled mushrooms (recipe follows)

Pork snuff (recipe follows)

Pecorino cheese for garnish

Pickled Mushrooms

2 quarts mushrooms

4 cups water

1 cup apple cider vinegar

1 tablespoon salt

½ tablespoon Aleppo pepper

Marinating Liquid

¼ cup apple cider vinegar

¼ cup red wine vinegar

¼ cup canola oil

¼ cup extra virgin olive oil

1 tablespoon chopped parsley

1 teaspoon chopped oregano

1 tablespoon chopped thyme

1 teaspoon chopped chives

3 cloves garlic, sliced

1 shallot, sliced

Pork Snuff

1 pound cooked bacon, chopped *Set aside 2 slices of uncooked bacon for prosciutto crema

Prosciutto Crema

Mushroom stems reserved from Pickled Mushroom recipe

2 slices bacon, chopped

1 onion, chopped

3 cloves garlic, sliced

1 quart heavy cream

Salt to taste

Lemon juice to taste


  1. Bring large pot of salted water to boil. Add pasta, and cook until al dente. Drain.
  2. Return pasta to pot and add Proscuitto Crema and Pickled Mushrooms. Stir to combine.
  3. Divide pasta among pasta bowls. Top with pork snuff and pecorino, and serve immediately.

Pickled Mushrooms

  1. Clean mushrooms and remove stems. Place tops in large bowl. Reserve stems for Prosciutto Crema.
  2. Pour water, vinegar, salt and Aleppo in large pot and bring to a boil over medium heat. Stir to dissolve salt.
  3. Add mushroom tops to pot and cook for 1½ minutes then drain.

Marinating Liquid

  1. Combine ingredients.
  2. Add blanched mushrooms and let marinate overnight.

Prosciutto Crema

  1. Place bacon in large pan over high heat.
  2. Add mushroom stems, onion and garlic to pan and stir to combine. Lower heat and cook until translucent, stirring occasionally.
  3. Add cream, turn heat on low until liquid is reduced by half.
  4. Add salt and lemon juice to taste.
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