Alfredo Florentine Recipes

FETTUCCINE ALFREDO

Steps:

• To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.
• To prepare Alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the Alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.

ALFREDO FLORENTINE CHICKEN PANINI

Steps:

• HEAT panini grill.
• RESERVE 1/3 cup Cooking Creme. Heat oil in large skillet on medium heat. Add spinach; cook and stir 1 to 2 min. or just until wilted. Add remaining Cooking Creme, chicken and shredded cheese; cook and stir 5 min. or until chicken mixture is heated through and cheese is melted.
• SPREAD chicken mixture onto 5 bread slices; cover with remaining bread slices. Spread outsides of sandwiches with reserved Cooking Creme.
• SPRAY grill with cooking spray. Add sandwiches, in batches; cook 2 min. or until golden brown.
• TIP: How to Pull the Cooked Chicken: Use 2 forks to pull the skinned and boned cooked chicken into shreds. If using a rotisserie chicken, you should get about 4 cups pulled chicken from each chicken. Refrigerate any unused shredded chicken for another use. Prepare using pulled cooked pork.

ALFREDO FLORENTINE

Steps:

• Beat the egg yolks until smooth. Set aside.
• In a medium skillet, melt the 2 T butter.
• Using a garlic press, add two cloves of the garlic into the skillet; add the mushrooms and the pine nuts.
• Saute for 5 minutes.
• Add the spinach and let it cook down, stirring occasionally until completely wilted.
• Stir in the lemon juice, and turn to low heat to keep warm.
• Meanwhile, add the 6 T butter to a larger skillet and press the remaining two cloves of garlic into that pan.
• Saute 2 minutes, then very slowly add the cream stirring constantly.
• Stir in the salt, nutmeg and bacon bits.
• Temper the eggs, then slowly stream them into the mixture, stirring to incorporate them into the sauce.
• With a slotted spoon, transfer the spinach/mushroom mixture into the sauce.
• Mix lightly to coat the vegetables and pour all over hot pasta.

CREAMY COTTAGE CHEESE "ALFREDO" FLORENTINE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, blend milk, cottage cheese, Neufchatel, garlic and 1/4 cup Parmesan in blender until smooth; pour into large skillet. Cook on medium heat 5 min. or until heated through, stirring constantly.
• Drain pasta. Add to sauce in skillet along with the spinach and tomatoes; mix lightly. Cook on medium-low heat 2 to 3 min. or until heated through, stirring occasionally. Remove from heat. Sprinkle with remaining Parmesan.

ALFREDO FLORENTINE CHICKEN PANINI

Steps:

• Heat panini grill.
• Reserve 1/3 cup Cooking Creme. Heat oil in large skillet on medium heat. Add spinach; cook and stir 1 to 2 min. or just until wilted. Add remaining Cooking Creme, chicken and shredded cheese; cook and stir 5 min. or until chicken mixture is heated through and cheese is melted.
• Spread chicken mixture onto 5 bread slices; cover with remaining bread slices. Spread outsides of sandwiches with reserved Cooking Creme.
• Spray grill with cooking spray. Add sandwiches, in batches; cook 2 min. or until golden brown.

CHICKEN FLORENTINE ALFREDO LASAGNA CUPS

Steps:

• Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
• Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
• Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
• Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
• Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
• Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.

FETTUCCINE FLORENTINE

Steps:

• Melt butter, stir in flour and salt& pepper.
• Add milk and broth.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Stir in cheese.
• Add spinach which has been thawed and squeezed to drain.
• Heat through.
• Add to pasta which has been cooked per package directions.