Balsam Mountain Inns Fancy Fettuccine Recipes

FANCY FETTUCCINI- BALSAM MOUNTAIN INN

Fancy Fettuccini- Balsam Mountain Inn image

I found this luscious pasta dish in the paper several years ago. It was from Chef Noell Teasley of the Balsam Moutain Inn in Balsam, NC. It was very, very popular with the readers. I serve this along side of grilled chicken with a big crusty loaf of Italian bread. My family loves it!

Provided by Realtor by day

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces fettuccine pasta (why does this thing change the spelling of ingredients? I did not put an e on the end of fettuccini!)
1 (14 ounce) can water-packed artichoke hearts (I substitute a medium onion, diced because we don't like artichokes)
1 tablespoon butter
1 tablespoon flour
1 1/2 cups mushrooms, sliced
1/3 cup knorr leek soup, dip and recipe mix (1/2 package)
1/2 teaspoon dried basil
1/4 teaspoon dried dill
1 1/2 cups milk
1/2 cup cheddar cheese, shredded
1/2 cup parmesan cheese, grated

Steps:

Boil water and cook the pasta according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later.
Meanwhile, coarsely chop the artichoke hearts and set aside. Melt butter in 3qt saucepan over medium heat. Sprinkle in the flour and wisk until smooth, cook about 2 minutes, wisking the whole time. Add artichokes (or onions) and mushrooms and cook, stirring until tender, about 2 minutes. Add leek soup mix, basil and dill, stir well.
Add milk and cheeses and stir until melted. Reduce heat to it's lowest setting and simmer, stirring frequently while fettuccini finishes cooking.
Drain fettuccini, place some on each plate and top with sauce. Pass the grated parmesan at the table.

Nutrition Facts : Calories 430.2, Fat 16.3, SaturatedFat 9.3, Cholesterol 89.3, Sodium 425.4, Carbohydrate 51.5, Fiber 8.9, Sugar 1.7, Protein 21.9

MISSY ROBBINS'S FETTUCCINE ALFREDO

Missy Robbins's Fettuccine Alfredo image

You might think of fresh pasta as a special treat in a top Italian restaurant-and if you ate at either of chef Missy Robbins's Brooklyn restaurants, you'd be right. Here, she saves you the trip and shares her recipe for fettuccine Alfredo, which is one of many treasured recipes that can be found in Pasta: The Spirit and Craft of Italy's Greatest Food ($35, amazon.com), her new cookbook with co-author Talia Baiocchi.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Yield Serves 4 to 6

Number Of Ingredients 7

Ingredients

1 pound, 6 ounces Fresh Fettuccine
Kosher salt
7 tablespoons plus 1 teaspoon unsalted buffalo's-milk butter, cold and cubed (see cook's note)
3 1/2 tablespoons unsalted cow's-milk butter, cold and cubed
50 grinds black pepper, plus more for serving
2 1/2 cups plus 1 tablespoon finely grated 2-year-aged Parmigiano-Reggiano
1 cup plus rounded 3 tablespoons coarsely grated 5-year-aged Parmigiano-Reggiano (or more 2-year-aged, if you can't find it)

Steps:

Bring a large pot of water to a boil over high heat. Generously salt the water. Place a large sauté pan over low heat and add 2 to 3 ladles (1/2 to 3/4 cup) of boiling water to pan. Add both butters and swirl contents of pan to emulsify. Add black pepper and stir to combine.
Add fettuccine to boiling water; cook 1 to 2 minutes, until tender but not soft. Using tongs or a pasta basket, remove pasta from pot and transfer to sauté pan; increase heat to medium. Toss for 1 to 2 minutes to marry pasta and sauce. Add 1/2 to 3/4 cup pasta-cooking water and continue tossing.
Remove from heat. Gradually add finely grated Parmigiano while tossing to integrate. If sauce begins to tighten, add a splash of pasta-cooking water to loosen and continue tossing to integrate. Serve pasta, garnished with coarsely grated Parmigiano and pepper.

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