FETTUCCINI CON RINFORZA E PATATA
This wonderful dish was assembled 'on the fly' when I decided I wanted an Italian lunch. Garnish with a sprinkle of your favorite pasta cheese and enjoy! You can substitute chicken or even tofu for the beef if you like.
Provided by KASAN
Categories Italian Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Place beef and green onion in a large skillet over medium heat. Season with garlic powder and Old Bay seasoning. Cook, stirring, until browned. Stir in cream of potato soup, milk, and butter. Bring to a boil, stirring constantly; simmer for 15 minutes. If the sauce appears too soupy, whisk in flour to thicken.
- Meanwhile, bring a large pot of lightly salted water to boil. Add olive oil and pasta, and cook until al dente, about 8 to 10 minutes. Drain.
- To serve, place fettuccine on plates and ladle sauce over the top.
Nutrition Facts : Calories 499.1 calories, Carbohydrate 57.2 g, Cholesterol 53.3 mg, Fat 20.3 g, Fiber 3.4 g, Protein 21.9 g, SaturatedFat 7.8 g, Sodium 614.9 mg, Sugar 7.3 g
SWEET FRESH FETTUCCINI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h20m
Yield 4 dinner servings or 6 dessert servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high heat.
- In a large, heavy skillet heat the cream, zests, honey, and salt over medium heat, being careful not to boil the cream. Stir occasionally for about 4 minutes.
- Meanwhile, add the pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, about 2 to 3 minutes. Drain the pasta. Add the pasta and the lemon juice to the skillet with the cream sauce. Toss to combine.
- Place the pasta in serving dishes. Using a vegetable peeler, shave chocolate directly on top pasta. Sprinkle with hazelnuts. Serve immediately.
- Fresh Pasta:
- Place the flour in a food processor. In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine. Add the egg mixture to the food processor. Pulse to combine the ingredients, scraping down the sides once or twice. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers. The dough will be cornmeal-yellow in color. Some of the dough will be sticking together, but it will not form a single ball.
- Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes.
- Roll out the dough to your desired shape.
- Yield: 4 to 6 servings (about 22 ounces)
FETTUCCINE ALL'ALFREDO CON PROSCIUTTO DI PARMA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring salted water to a rolling boil for the pasta and cook to package directions for al dente pasta.
- Slice prosciutto ham into thin strips across. Separate ham ribbons and loosely pile them up and set aside.
- Preheat a large skillet over moderate heat. Drain the pasta. Add the butter to the pan and melt. Add half-and-half to the melted butter. Stirring constantly, add cheese and cook sauce 1 minute. Season with nutmeg, pepper, and a pinch of salt. Turn off heat under sauce and add pasta to the skillet. Toss pasta until sauce coats the noodles evenly. Add prosciutto ribbons and toss to evenly distribute them. Mangia!
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.
FETTUCCINI CON RINFORZA E PATATA
This wonderful dish was assembled 'on the fly' when I decided I wanted an Italian lunch. Garnish with a sprinkle of your favorite pasta cheese and enjoy! You can substitute chicken or even tofu for the beef if you like.
Provided by KASAN
Categories Italian Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Place beef and green onion in a large skillet over medium heat. Season with garlic powder and Old Bay seasoning. Cook, stirring, until browned. Stir in cream of potato soup, milk, and butter. Bring to a boil, stirring constantly; simmer for 15 minutes. If the sauce appears too soupy, whisk in flour to thicken.
- Meanwhile, bring a large pot of lightly salted water to boil. Add olive oil and pasta, and cook until al dente, about 8 to 10 minutes. Drain.
- To serve, place fettuccine on plates and ladle sauce over the top.
Nutrition Facts : Calories 499.1 calories, Carbohydrate 57.2 g, Cholesterol 53.3 mg, Fat 20.3 g, Fiber 3.4 g, Protein 21.9 g, SaturatedFat 7.8 g, Sodium 614.9 mg, Sugar 7.3 g
FETTUCCINI CON RINFORZA E PATATA
This wonderful dish was assembled 'on the fly' when I decided I wanted an Italian lunch. Garnish with a sprinkle of your favorite pasta cheese and enjoy! You can substitute chicken or even tofu for the beef if you like.
Provided by KASAN
Categories Italian Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Place beef and green onion in a large skillet over medium heat. Season with garlic powder and Old Bay seasoning. Cook, stirring, until browned. Stir in cream of potato soup, milk, and butter. Bring to a boil, stirring constantly; simmer for 15 minutes. If the sauce appears too soupy, whisk in flour to thicken.
- Meanwhile, bring a large pot of lightly salted water to boil. Add olive oil and pasta, and cook until al dente, about 8 to 10 minutes. Drain.
- To serve, place fettuccine on plates and ladle sauce over the top.
Nutrition Facts : Calories 499.1 calories, Carbohydrate 57.2 g, Cholesterol 53.3 mg, Fat 20.3 g, Fiber 3.4 g, Protein 21.9 g, SaturatedFat 7.8 g, Sodium 614.9 mg, Sugar 7.3 g
FETTUCCINI CON RINFORZA E PATATA
This wonderful dish was assembled 'on the fly' when I decided I wanted an Italian lunch. Garnish with a sprinkle of your favorite pasta cheese and enjoy! You can substitute chicken or even tofu for the beef if you like.
Provided by KASAN
Categories Italian Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Place beef and green onion in a large skillet over medium heat. Season with garlic powder and Old Bay seasoning. Cook, stirring, until browned. Stir in cream of potato soup, milk, and butter. Bring to a boil, stirring constantly; simmer for 15 minutes. If the sauce appears too soupy, whisk in flour to thicken.
- Meanwhile, bring a large pot of lightly salted water to boil. Add olive oil and pasta, and cook until al dente, about 8 to 10 minutes. Drain.
- To serve, place fettuccine on plates and ladle sauce over the top.
Nutrition Facts : Calories 499.1 calories, Carbohydrate 57.2 g, Cholesterol 53.3 mg, Fat 20.3 g, Fiber 3.4 g, Protein 21.9 g, SaturatedFat 7.8 g, Sodium 614.9 mg, Sugar 7.3 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
FETTUCCINE WITH NEAPOLITAN MEAT SAUCE (FETTUCCINE CON RAGU ALLA NAPOLETANA)
Provided by Gianni Scappin
Categories Beef Pasta Tomato Kid-Friendly Dinner Winter Simmer Boil Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- 1. In a heavy 5-quart pot over moderately high heat, heat the oil until hot but not smoking. Season the beef with salt and sear it, turning occasionally, until deep brown on all sides, about 10 minutes. Add the chile, garlic, and onion, and continue cooking, stirring occasionally, until the onion begins to tenderize, about 5 minutes. Add the tomato paste, wine, and tomatoes, and bring to a boil.
- 2. Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer until the meat is very tender, 3 to 4 hours. The finished sauce should be a deep, rich red color. (The sauce is ready to combine with the fettuccine now, or you can cool and store it in the refrigerator up to 4 days.)
- 3. Bring a large pot of salted water to a rolling boil. Add the fettuccine and stir to submerge and separate it. Cook according to the package directions until al dente.
- 4. Drain the fettuccine, shaking well to remove any excess water, and transfer to a large serving bowl. Add the sauce and toss together until the pasta is evenly coated. Serve at once with the braised meat as desired.
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