Fettuccine Greta Garbo Recipes
GRETA GARBO
It's unlikely Cary Grant ever tried his namesake drink - it was invented toward the end of his life, and he was a martini man. But the coffee-flavored cocktail has ties to old Hollywood: It was created at the famous 21 Club in New York City, a hangout for Grant and other stars.
Provided by Food Network Kitchen
Yield 1 drink
Number Of Ingredients 0
Steps:
- Combine 1 ounce white rum, a pinch of sugar, and a splash each of maraschino liqueur, anise liqueur (such as pastis) and fresh lime juice in a cocktail shaker; fill with ice. Shake well and strain into a chilled martini glass.
FETTUCCINE WITH GARLIC HERB BUTTER
This is wonderful! Try as much or as little of the fresh herbs to suit your tastes. Serve with freshly grated Parmesan cheese and some warm bread, if desired.
Provided by Jan
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
- In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.
Nutrition Facts : Calories 188.8 calories, Carbohydrate 31.4 g, Cholesterol 10.3 mg, Fat 4.9 g, Fiber 1.6 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 103.4 mg, Sugar 1.4 g
3-INGREDIENT FETTUCCINE ALFREDO
This recipe for fettuccine alfredo is Martha's favorite. It comes from Russell Bellanca, the chef at Alfredo of Rome in New York City.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 4
Steps:
- Using an electric mixer, beat butter and Parmesan until creamy.
- In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta.
- Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water, as needed. Serve with additional cheese.
FETTUCCINE GRETA GARBO
I have no idea where the name came from, but the recipe is from The Fiddlehead Cookbook; recipes from Alaska's most celebrated restaurant (located in Juneau). This recipe will serve 6 as a main course or 12 as an appetizer.
Provided by Galley Wench
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring large pot of water to boil over high heat.
- When water is boiling, drop in pasta and boil until al dente.
- Drain and set aside.
- In a large pot over medium-high heat, heat butter and garlic.
- Stir and cook until butter has melted and garlic is aromatic.
- Add cooked pasta and smoked salmon.
- Using a fork or pasta tongs, stir until pasta and salmon are hot and well mixed.
- Add heavy cream.
- Cook, stirring frequently, until cream begins to thicken.
- Stir in Parmesan cheese and green onions.
- Transfer to serving dish and serve at once, with additional cheese if you like.
Nutrition Facts : Calories 734.4, Fat 43.7, SaturatedFat 25.2, Cholesterol 200.9, Sodium 753.1, Carbohydrate 59, Fiber 3.2, Sugar 2.2, Protein 27.3
GREEK FETTUCCINE
Spinach fettuccine is served with a quick sauce of tomatoes and feta cheese.
Provided by tidewrinkle
Categories World Cuisine Recipes European Greek
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Place the tomatoes, mint, and black olives (if using) into a saucepan over medium-low heat, and bring to a bare simmer. Stir in the feta cheese, and allow to melt slightly.
- Place the spinach fettuccine into a serving bowl, and toss with the tomato mixture. Season to taste with salt and black pepper.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 65.2 g, Cholesterol 25 mg, Fat 9.5 g, Fiber 4.3 g, Protein 17.5 g, SaturatedFat 4.3 g, Sodium 650.8 mg, Sugar 4.5 g
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