FETTUCCINE ALFREDO
Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
ARANCINI DI RISO
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield about 20 servings
Number Of Ingredients 19
Steps:
- Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
- Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
- Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
- Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
TO DIE FOR FETTUCCINE ALFREDO
This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!
Provided by ERINMARIE
Categories Main Dish Recipes Pasta
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
- Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.
Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g
FETTUCCINE GRAPPA DI ARANCIONE
Got this recipe watching Diners, Drive-Ins, and Dives. Couldn't find it online, so I wrote it up myself. Guy's visit to Italy!
Provided by Chef Art
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large saute pan over medium heat.
- When hot, add mushrooms and saute until softened, about 3-5 minutes.
- Add grappa - ignite to burn off alcohol.
- Once alcohol has burned off, add heavy cream and orange and lemon zest.
- Cook sauce about 2-3 minutes until slightly reduced, then add in prosciutto and basil.
- Reduce by 1/2, then add in fresh pasta and cook a couple more minutes to finish.
Nutrition Facts : Calories 457.1, Fat 47.6, SaturatedFat 27.9, Cholesterol 163, Sodium 48.4, Carbohydrate 6.5, Fiber 1, Sugar 1.6, Protein 4.3
FETTUCCINE WITH QUICK RAGU
Provided by Food Network
Number Of Ingredients 12
Steps:
- Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.
- Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. Add the veal, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine as the label directs. Drain the pasta, then toss with half of the ragu (about 3 cups). Top with parmesan. Reserve the remaining ragu to make stuffed peppers.
- Per serving: Calories 484; Fat 12 g (Saturated 3 g); Cholesterol 48 mg; Sodium 462 mg; Carbohydrate 71 g; Fiber 5 g; Protein 25 g
- ;
FETTUCCINE ITALIANA
Janet Quigley of Galveston, Texas perks up a platter of fettuccine with spice sausage and delicately flavored asparagus and mushrooms. The satisfying entree is easy enough for an everyday meal and colorful enough for company.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions. , Meanwhile, in a large saucepan, saute sausage, asparagus, mushrooms, onion, garlic and thyme in oil until vegetables are tender. Combine cornstarch and broth until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain pasta. Add to sausage mixture; toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 285 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 908mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
GRAPPA ZABAGLIONE
Provided by Christopher Idone
Categories dessert
Time 30m
Yield Eight or more servings
Number Of Ingredients 6
Steps:
- Bring three cups of water to a boil in a three-quart double boiler.
- Beat the yolks with the sugar off the heat in the top of the double boiler until the mixture is thickened and light lemon color.
- Reduce the heat and let the water come to a simmer. Place the bowl snuggly over the simmering water and whisk until the mixture becomes foamy and thickens, about 10 minutes. Gradually whisk the grappa and white wine into the mixture, whisking constantly until the mixture puffs and coats the back of a spoon.
- Whisk the zabaglione over an ice-water bath until completely cool. Cover and refrigerate until chilled.
- When ready to serve, whip the cream and fold it into the zabaglione. Spoon the zabaglione over fresh berries.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 18 milligrams, Sugar 18 grams
GIADA DE LAURENTIIS FETTUCCINE ALFREDO
Make and share this Giada De Laurentiis Fettuccine Alfredo recipe from Food.com.
Provided by Peg 4
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. In a heavy skillet, stir 1 cup of cream and lemon juice. Add butter and cook over medium heat, stirring occassionally, for about 3 minutes. Stir in the lemon zest and nutmeg and remove from heat.
- 2. Add fettuccine to boiling salted water and cook for about 4 minutes. Drain. Add the pasta, the remaining 1/2 cup of cream, parmesan and salt and pepper to the sauce.
- 3. Toss over lown heat until sauce thickens, about 1 minute. Season with more salt and pepper if you like.
Nutrition Facts : Calories 757.4, Fat 58.9, SaturatedFat 36, Cholesterol 236.8, Sodium 435.3, Carbohydrate 40.1, Fiber 0.2, Sugar 0.7, Protein 18.9
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