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Secrets of cooking perfect fettuccine

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All sorts of pasta has long been firmly established in the usual daily diet of most people on earth. Worldwide, Italian pasta is prepared and consumed with great pleasure, because pasta dishes are not only very tasty, but also perfectly saturated, especially if prepared on the basis of products made from durum wheat. One of these popular Italian dishes is fettuccine pasta in a creamy sauce with parmesan cheese, which can be prepared with various additives: meat, bacon, mushrooms, vegetables, and seafood.

What is fettuccine

A variety of Italian pasta in the form of long strips with a width of strictly 7 mm is called fettuccine. This sort of pasta was created at the beginning of the last century by the owner of one of the Roman restaurants Alfredo Di Lelio. The name of the paste comes from the Italian word "fettuccine", which in Russian means "ribbon", because the original fettuccine pasta is shaped like long thin ribbons. The dough for this paste is made from durum (flour from durum wheat) and selected eggs with the addition of a small amount of olive oil.

How to cook fettuccine

The classic recipe of this popular Italian cuisine involves the preparation of long noodles for fetchini pasta with his own hands. However, not all of this process can be done, for it is necessary to find a good durum and strictly adhere to the proportions of the components necessary for the test, and then knead, roll it out and chop it properly. It is much easier to buy ready-made wide noodles in the supermarket and simply boil fettuccine in hot water, then pour over the sauce of butter, cream and parmesan cheese. In the absence of the latter, you can take any hard cheese.

Fettuccine recipe

If you want to make this delicate Italian pasta dish, but finding the original fettucine will be difficult, you can take a little noodles - tagliatelle, or even regular spaghetti: this will change the appearance of classic Italian fettuccine a little, but the taste will remain the same. In addition, there are more than a dozen tasty fettuccine-based recipes: with chicken, mushrooms, shrimps, salmon, ham, bacon, caviar. The most interesting to your attention are presented below in the form of detailed step-by-step instructions with photos.

With chicken in cream sauce

  • Time: 52 minutes.
  • Servings: 4 persons.
  • Calorie dishes: 138.2 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Italian.
  • Difficulty: easy.

Looking for a quick and easy recipe for a delicious macaroni for lunch or dinner? Prepare fetuchini with chicken in a creamy sauce - this version of the usual combination of products will surely play for you with new colors of taste and will not leave indifferent any consumer who has tried this exquisite culinary creation from simple and affordable ingredients.

  • fettuccine paste - 250 g,
  • chicken breast - 320 g,
  • onion - 1 pc.,
  • butter - 45 g,
  • hard cheese - 150 g,
  • cream - 240 ml,
  • vegetable oil - 30 ml,
  • fresh greens - a bunch,
  • salt, pepper, nutmeg - to taste.

  1. In salted boiling water, boil the pasta until cooked.
  2. Chicken breast cut into small cubes, salt, pepper, season with ground nutmeg and leave for 10-15 minutes in the refrigerator.
  3. Clean the onion from the husk, crumble into thin half rings. Fry in vegetable oil until golden.
  4. In the pan to the onions, send the pickled meat, fry over moderate heat until ready.
  5. Grate the cheese, chop the greens with a knife.
  6. In a saucepan, melt the butter, gently pour in the cream. Stir.
  7. Put onion and meat into a cream base, let it simmer for about a quarter of an hour over low heat until the sauce thickens.
  8. Turn off the fire, then add to the creamy base half of grated cheese, chopped greens. Stir thoroughly.
  9. Put the finished pasta in a container with the sauce, mix.
  10. Before serving, each portion of fettuccine copiously sprinkle with cheese chips, decorate with a sprig of greens.

With chicken and mushrooms

  • Time: 38 minutes.
  • Servings: 5 persons.
  • Calorie dishes: 132.7 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Italian.
  • Difficulty: easy.

Another very successful variation of the popular Italian pasta is fettuccine with chicken and mushrooms. A tasty, juicy duet of meat and fresh mushrooms can favorably complement any pasta dish, and in combination with a delicate creamy sauce diluted with a spicy garlic note, such a multifaceted flavor composition will become a real culinary discovery against the background of a common pasta diet.

  • wide noodles - 300 g,
  • Chicken fillet - 400 g,
  • fresh champignons - 115 g,
  • garlic - 3 cloves,
  • hard cheese - 80 g,
  • cream - 360 ml,
  • fresh parsley - bunch,
  • salt, spices - to taste.

  1. Boil the noodles in hot water with salt. Rinse and leave on a warm stove.
  2. Chicken fillet divided with a sharp knife into small oblong strips. Salt and pepper, send to a pan heated with vegetable oil. Fry until half cooked.
  3. Rinse the mushrooms under running water, pat dry with a napkin, cut into thin slices, put into the pan to the meat. Cook over moderate heat until both foods are ready.
  4. Then add chopped garlic and parsley, add cream, preheated to a temperature of 40-50 degrees.
  5. Bring the mixture to a boil, then immediately turn off the heat.
  6. Serve the dish in portions, watering a portion of noodles with sauce and sprinkle with grated cheese.

With minced meat in a creamy sauce

  • Time: 29 minutes.
  • Servings: 4 persons.
  • Calorie dishes: 129.8 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Italian.
  • Difficulty: easy.

The original dish of Italian cuisine based on fettucci noodles with minced meat to taste and cooking technology resembles the usual native Russian pasta in a naval manner. Such a safe combination of products will satisfy even the most demanding gourmets in their food, because many pasta loved by many are complemented by juicy meat grains and a sweet cream sauce - this is an exaggeratedly delicious dish without exaggeration.

  • Fettuccine nests - 4 pcs.,
  • ground beef - 330 g,
  • onion - 1 pc.,
  • Tomato paste - 1 tbsp.,
  • Fatty cream - 130 ml,
  • vegetable oil - 35 ml,
  • salt, spices - to taste.

  1. Peel the onion, chop finely, fry until soft and transparent in vegetable oil.
  2. Add minced meat to the onions, fry everything on medium heat until golden brown.
  3. Put a spoonful of tomato paste in a pan with onion and meat stuffing. Hold on fire for another couple of minutes.
  4. Pour the cream and, while constantly stirring, bring the sauce to a thickening. Add salt and favorite spices. Leave on a warm stove under the lid.
  5. In salted boiling water, boil the nests with fettuccini, drain and rinse.
  6. Before serving, pour the pasta nests with creamy meat sauce.

  • Time: 44 minutes.
  • Servings: 2 persons.
  • Calorie dishes: 118.1 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Italian.
  • Difficulty: easy.

There is a completely vegetarian version of the world famous Italian dish called fettuccine: long, broad noodles are cooked with only vegetables. In addition, these pasta can be used and the ladies strictly watching their figure, because a good paste based on products from durum wheat does not contain as many calories as usual, and is very useful for digestion.

  • fettuccine paste - 150 g,
  • tomato paste - 50 g,
  • zucchini - 1 pc.,
  • onion - 1 pc.,
  • Bulgarian pepper - 1 pc.,
  • carrots - 1 pc.,
  • tomatoes - 3 pcs.,
  • olives - 65 g,
  • vegetable oil - 45 ml,
  • fresh greens to taste
  • salt, pepper - to taste.

  1. With carrots, remove the peel, using a peeler, cut the vegetable into thin long strips. Also cut the zucchini.
  2. Dip the tomatoes and pepper in boiling water, free from skin, cut into cubes.
  3. Peel onions, chop finely, fry in vegetable oil until golden. Then put the rest of the chopped vegetables in the pan and fry them before browning.
  4. Add tomato paste to the vegetable mixture and add a glass of hot water. Simmer for about a quarter of an hour.
  5. Meanwhile, boil the pasta. Rinse, drain, season with a teaspoon of vegetable oil.
  6. When the vegetable dressing is ready, attach to it hot fettuccine and olives cut in half. If necessary, add hot water and add spices to taste.
  7. Hold the pan with the pasta a little over low heat, then put on a plate and tuck with chopped greens.

With ham

  • Time: 32 minutes.
  • Servings: 3 persons.
  • Calorie dishes: 131.5 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Italian.
  • Difficulty: easy.

The fastest recipe for fettucco noodles with meat is pasta with ham in a creamy sauce. Although this dish has a high taste, it is hardly suitable for the holiday table, because it has a not very presentable look. However, for a Sunday family dinner or a romantic date, the original fettuccine pasta with ham is ideal.

Cooking noodles

To make pasta work, you need to figure out how to make noodles. Here's what you need:

  • five chicken eggs (you can use two eggs and six yolks, then the finished noodles will get a beautiful and bright yellow color),
  • two glasses of flour,
  • two tablespoons of vegetable oil (olive oil is best),
  • half a teaspoon of salt
  • 40-50 milliliters of water.

  1. Cooking noodles is a simple process, but rather time consuming, requiring effort. It is worth starting with kneading dough. To do this, sift the flour and pour a horizontal surface on a table or any friend. In the center, make a recess, put eggs into it and pour in oil and some water (you can add not all the amount to determine the desired consistency). Gradually moving the flour from the edges to the center, knead the dough. It should be cool, but rather elastic.
  2. Remove the dough for a couple of hours, wrapped in foil or cling film so that it is infused and “rested” for a bit.
  3. Roll out the dough into a thin layer about 1-2 millimeters thick. Cut it into strips 7-10 centimeters wide and use ready-made fettuccine.

Variants of sauces and fillings

Below are some interesting options.

We offer a recipe for cooking fettuccine in a cream sauce with shrimps. You will need:

  • 400 grams fettuccine paste,
  • 400 grams of shrimp
  • a glass of cream (better to use 20% fat),
  • two tablespoons of olive oil,
  • 20-30 grams of butter,
  • a tablespoon of wheat flour,
  • 50-70 grams of hard cheese
  • a pinch of dried basil,
  • salt to taste.

Description of the cooking process:

  1. First you need to prepare the shrimp. Throw them in boiling salted water and cook for about 5-7 minutes after re-boiling. Remove them, cool slightly, clean and place in a bowl.
  2. Cook the cream sauce. To do this, fry the flour in butter, then add the cream and cook the mixture, stirring, until the volume decreases by about a quarter.
  3. Now cook fettuccine to the state of "al dente", it will take about 4-7 minutes (depending on the thickness of the paste).
  4. Put shrimp in cream sauce, add olive oil and basil. Then put the finished welded fettuccine there. All together, heat on low heat for about a minute, salt in the end. Arrange the dish on plates and sprinkle with grated cheese.
  5. Done!

Make fettuccine with mushrooms and chicken. Here is what is required for this:

  • 250 grams of fettuccine,
  • 300 grams of chicken fillet (breast will do)
  • 150-200 grams of fresh mushrooms (white or champignons will do),
  • two tablespoons of olive oil,
  • one small head of onions (you can use leek or shallot),
  • three cloves of garlic,
  • 20 grams of butter,
  • 150 grams of hard cheese,
  • one glass of cream 30% fat,
  • pepper and salt to taste.

  1. First prepare the filling. Cut chicken fillet into small cubes. Wash mushrooms and cut into thin plates. Heat olive oil in a pan and fry the chicken first for ten minutes, then add the mushrooms and fry it all together for another five minutes. Add pepper and salt at the end, turn off the heat after a minute.
  2. Next, cook the sauce. Peel the onion and cut into thin half-rings. Peel and chop the garlic too. Heat the butter in a frying pan, fry the garlic with onion until golden brown, pour in the cream and simmer everything for about 5-7 minutes (do not cover with a lid). Grate the cheese and add it to the sauce, waiting until it is completely melted.
  3. Finally, it's fettuccine time. Cook them in salted water so that they remain a bit harsh.
  4. Arrange the pasta in portions, place the chicken and mushroom filling on top and pour all the sauce.

Prepare fettuccine with ham, cherry tomatoes and olives. You will need:

  • 250 grams of fettuccine,
  • 100 grams of ham,
  • 100 grams of cherry tomatoes,
  • three bunches of fresh basil greens,
  • 15 pitted black olives,
  • 30-40 grams of hard cheese (you can use a variety with mold),
  • five tablespoons of olive oil
  • pepper and salt to taste.

  1. It is worth starting with the filling. Ham cut into strips or narrow strips. Cherry tomatoes cut in half. Basil cut, pre-washed and dried.
  2. Heat olive oil in a skillet and fry the ham on it first, then add cherry tomatoes after two or three minutes, and after a couple of minutes olives and basil. Fry everything for about three minutes, then pepper and salt.
  3. Boil fettuccine in slightly salted water. Shake the water off them and transfer them to the pan with the filling, warm up for a minute on medium heat.
  4. Grate cheese on a fine grater.
  5. Arrange the dish in plates, sprinkle each piece with cheese and serve to guests.

Recommendations

Some useful tips for experienced and novice hostesses:

  • You can roll out the dough in parts, this is true if the working area is small.
  • To make it easier to cut the dough, after rolling it is possible to let it lie for ten or fifteen minutes. It dries a little and will be faster and better to be divided into parts with a knife.
  • For slicing fettuccine, you can use a pizza cutter.
  • If you do not have time, but you want to get attractive and even fettuccine, you can cheat a little. So, sprinkle the rolled layer of flour (so that the dough does not stick together), roll into a roll and cut across into pieces.
  • Do not digest the paste, otherwise it will lose elasticity and turn into porridge. The ideal state is al dente, that is, fettuccines should be a bit harsh. Do not forget that then they mix with sauce or filling and soften to the desired state.
  • Use durum wheat flour for making dough, only it will allow to achieve the desired consistency.
  • Cooked homemade fettuccine can be stored. To do this, simply dry them and put them in an airtight container.
  • After cooking the pasta it is important to fold it into a colander so that all the excess water in the glass is not needed in the dish.

Be sure to please yourself, relatives and guests, preparing delicious dishes

Secrets of Italian cuisine

What is the famous Italian pasta with the mysterious name fettuccine? These are thick and long noodles, rolled up in the form of nests. It is easy to prepare, the main thing is to follow the instructions on the package.

Attention! If you are doing fettuccine with sauce, the cooking time should be reduced by a minute from that indicated in the instructions.

Italian chefs have their own cooking fettuccine:

  • Pasta perfectly harmonizes to taste with ham, which is pre-fried and then added to the dish.
  • The zest of the tasty pasta is Provencal herbs and various spices. If you do not find a special seasoning mix, add oregano to fettuccine.
  • Boil the paste to be in salted water, adding 1 tbsp. l olive oil. This trick will not allow the paste to stick together and saturate it with a bright taste.
  • High-quality fetuchini pasta should not be boiled soft. If you notice that the broth is dimmed, it indicates a low grade of product. In this case, fettuccine needs a little under-cooking.
  • To give the dish an unsurpassed flavor, fry the spices in a dry frying pan. Just watch them as they burn quickly.

Fettuccine with mushrooms and ham in a creamy sauce: a recipe with photos

The main secret of this Italian dish is to properly prepare the sauce. For him, we need a cream with a fatty share of 25%. Of the mushrooms, we preferred champignons, because they are perfectly in harmony to taste with fettuccine.

  • 150 g fetuchini,
  • 100 ml of cream
  • 200 g of champignons,
  • 150 g of any ham,
  • 2 tbsp. l sifted flour,
  • 50 g of "Parmesan",
  • salt,
  • spice,
  • 1 tbsp. l olive oil,
  • 50 g butter soft butter.

Cooking:

  • Boil fettuccine in salted water according to the directions on the package and put the paste in a colander. Do not forget to put olive oil into the pan.

  • Mushrooms boil for five - seven minutes. Mushroom broth is not poured, we need it.
  • Let's take the sauce: in a deep frying pan, melt the butter, enter the sifted flour, spices and salt.
  • Mix until smooth and put the champignons, pre-ground into cubes, into the pan.
  • Add cream and taste of mushroom broth. Its quantity depends on the desired consistency of the sauce.

  • Ham cut into thin strips. You can pre-fry it.
  • Wash and chop greens.

  • Cheese chop.
  • We spread on fettuccine plates, spread the ham on top and pour all the sauce.
  • Sprinkle with cheese and garnish with greens. You can serve the dish to the table.

Exquisite Mornay Sauce for Pasta

Based on the previous recipe, you can cook fettuccine with spicy sauce. Boil the pasta, fry the mushrooms and ham separately. Before serving, first lay out fettuccine nests, distribute champignons and ham on top, and then pour all over the sauce. And how to cook it, we now tell.

  • 30 g soft butter,
  • 2 tbsp. l sifted flour,
  • 300 ml of milk,
  • 30 g of "Parmesan",
  • ½ tsp ground nutmeg,
  • salt,
  • ground pepper black.

Russian version of overseas dishes

Our resourceful hostesses have long changed the classic recipe for fettuccine with mushrooms and ham and replaced the "overseas" ingredients with domestic products. So, instead of Italian pasta, you can use regular spaghetti, and add basil and ground pepper from spices.

  • 250 g spaghetti,
  • 200 g of champignons,
  • 200 grams of ham,
  • 500 ml of cream
  • olive oil,
  • 1-2 tbsp. l sifted flour,
  • dried basil,
  • salt,
  • ground pepper black.

Vegetable Fettuccine

Fetuccini with ham, mushrooms and vegetable platter will be a real festive dish. This bright, tasty and hearty dish will not leave indifferent any of your guests.

  • asparagus - 200 g,
  • 50 g soft butter,
  • ham - 150 g,
  • 2-3 garlic cloves,
  • champignons - 200 g,
  • canned green peas - ½ st.,
  • cream - 1 tbsp.,
  • Cherry tomatoes - 6-8 pcs.,
  • fetuchini - 250 g,
  • Parmesan cheese - 150 g,
  • salt,
  • to taste green onion feathers,
  • spice.

How to cook pasta

1. Use a large saucepan.

Of course, if you cook one serving, then there is no reason to take a 5 liter saucepan. But the dishes should be spacious enough for the paste to mix well. The larger the paste, the larger the pan.

2. Pour enough water

If you are very hungry and you want pasta to cook quickly and at the same time use a little water - you make a mistake. Water should be at least three times more than pasta. And it is better if it will be even more. If there is not enough water, the starch that is released from the paste will lower the temperature of the water and ruin the taste.

3. Do not regret salt

Italian pasta does not contain salt. Therefore, before laying the pasta, as soon as the water boils, reduce the heat and salt. A standard amount is 1 tablespoon per 1 liter of water. Do not be afraid to over-salt the paste, it will take about 70% of the salt, but the taste will be excellent.

4. Stir the paste

Immediately after laying the paste, mix it. And then stir every 3-4 minutes. Do not cover the pan with a lid.

How to cook pasta

5. How much to cook pasta

The preparation time of the paste depends on its size and thickness. In any case, be sure to read the recipe for cooking pasta on the package.

Properly cooked pasta should be able to al dente (not until complete softening, but so that inside is a hard core). To cook such pasta, cooking time must be reduced by 10%.

6. Never rinse the paste.

Rinse the paste should not be, because while it loses starch, which "holds" the sauce on the surface of pasta.

7. Save a cup of water in which pasta was boiled.

Before you drain the pasta, leave a cup of water - as most cooks do. Water can be useful for making sauce.

8. Mix with sauce or olive oil.

When the pasta is ready, you need to drain the water and immediately fill the paste with olive oil or sauce so that their tastes are mixed together.

Pasta "Fettuccine Alfredo"

Fettuccine Alfredo is a classic dish in Italian cuisine and belongs to the category of simple and quick to prepare.

Pasta fetuchini (any macaroni in the form of thin flat dough strips about 7 mm wide) 200 gr.

Cream 20% fat 300 ml.

Cheese Parmesan (or any Russian hard cheese).

Salt pepper taste.

Butter 40 gr. (2 tbsp. Spoons).

1. Grate the cheese is not fine grater. Third leave for decoration.

2. Put a deep frying pan on the stove over medium heat, melt the butter.

3. When the butter has melted, pour in the cream and leave for 5-7 minutes until the sauce thickens. Stir regularly.

4. Add cheese, salt, pepper and mix well until cheese melts.

While preparing the sauce, boil the pasta. For every 100 grams of pasta, take 1 liter of boiling water and 10 grams of salt (half a tablespoon). Boil the pasta. The paste should be al dente (slightly stiff). Do not digest!

5. Put the cooked pasta in the sauce and mix.

6. Finely chop the parsley, add to the paste and mix again.

7. Put the fettuccine on a plate and sprinkle with cheese.

Amazing pasta is ready. Enjoy your meal!

Fettuccine: properties

Calories: 384 kcal.

The energy value of the product Fettuccine:
Proteins: 14.16
Fat: 4.44 g.
Carbohydrates: 67.97 g.

Fetuchini Translated from Italian means "ribbons." This is fully consistent with the appearance of the dish, which in our understanding is considered to be ordinary noodles. But actually it is not. Fettuccine and noodles familiar to us are not the same thing. That is why gourmets, and ordinary lovers of tasty and satisfying food, seeing these macaroni on the shelves of stores, are in a hurry to buy mouth-watering “nests”.

And here's another fact that will help cooks to distinguish fettuccine from other types of Italian pasta, such as tagliatelle. These fetuchini cut into strips, the width of which does not exceed seven millimeters, and the layer of dough for them is rolled out to almost one millimeter.

The cost of the product in our retail chains is quite high in relation to the pasta of other varieties, but the aesthetic pleasure cannot be measured with money.

But it is not always possible to purchase these products. Then female cunning comes to the rescue, and this delicious noodles appear at home. By the way, real fetuchini in restaurants in Italy are served only as a freshly prepared product. How to make and how to submit these amazing pasta, tell all readers in this review article.

The composition of fetuchini is simple, and all the ingredients are familiar to us. This product can be easily prepared at home, and even housewives with minimal experience in cooking, but with a great desire to feed the family tasty and satisfying, will cope with this task perfectly. This classic Italian noodle is made from:

  • flour (plain or, ideally, wholegrain),
  • eggs
  • salt,
  • olive oil.

Not only taste, but also caloric content of the product prepared by you will depend on a grade of the chosen flour. Plain flour will make pasta softer, but using wholegrain base you will be able to get a healthier and easier for the stomach dish that will be no less nutritious than the well-known shirataki. Wholemeal flour fetuchini is rich in proteins, so this product can be used in the diet of people who monitor their physical health and lead an active lifestyle, for example, athletes, as well as pregnant women.

One portion of Italian "ribbons" consists of 100 grams of flour, one egg, a pinch of common salt and a third of a teaspoon of vegetable, and ideally, olive oil.

All products are thoroughly mixed, form a tight ball, and then press down this ball with the hands for five minutes. The result is a gentle dough that is easily rolled into a thin layer, especially after proofing it for 10 minutes in a warm room.

And if you use mashed spinach or nettle, cuttlefish ink or carrot juice when kneading dough, you can prepare a paste of green, black or orange color, respectively, which will be not only nutritious, but also very beautiful in appearance.

In terms of chemical composition, Italian noodles will not be very different from pasta made from whole-grain flour. It contains:

  • saturated fatty acids
  • sodium,
  • selenium,
  • potassium,
  • magnesium,
  • copper,
  • zinc,
  • iron,
  • manganese,
  • B vitamins,
  • vitamin C,
  • vitamins A, K and E,
  • choline.

Cooking fettuccine

Cooking delicate pasta fettuccine does not require special skills. Everything is done exactly as when cooking spaghetti or other pasta.

Dry or freshly prepared billet is immersed in boiling salted water and boiled for three minutes on medium heat, and then about two minutes on low heat. After that, the water from the pasta is drained, and the product is carefully put on a plate with wide edges.

You do not have to wash the product, as well as worry about the fact that fetuchini stick together. All this will help to avoid olive oil, which was added in accordance with the recipe in the dough, and one small secret, which is that the displacement of water for cooking "ribbons" should be ten times the amount of fettuccine themselves.

What do you eat?

What are these unusual and easy-to-eat pasta with? This question will be asked by many hostesses. The answer is simple: they are served exactly as regular pasta. But in order to complete the Italian image and taking into account the “noble” origin of the product, it is recommended to prepare appropriate gravy and dressings for them.

Most fully reveal their taste fettuccine with protein products and sauces of them. It is also worth noting that with this delicate egg noodles you can cook a clear and light soup or a simple salad.

Italian noodles are perfectly combined with shrimp sauce, which is known under the name "Alfredo", or "Mornay" sauce, which consists of heavy cream and a large amount of cheese. Although, probably, the most famous addition to delicate products from egg dough is considered the Neapolitano dressing with various seafood and milk.

Italians also serve this pasta with cottage cheese cream or an incredibly tasty dressing with pine nuts called "Pesto", as well as dried tomatoes or tomato sauce. Fetuchini goes very well with:

  • beef and beef,
  • rabbit meat
  • bacon, ham and natural minced meat,
  • poultry (turkey, chicken or chicken breast)
  • vegetables (eggplants, zucchini, broccoli)
  • mushrooms, especially with champignons or white, and also with chanterelles,
  • seafood (crabs, langoustines, shrimps and mussels),
  • red fish, especially salmon and salmon, as well as others like them.

One of the most delicious recipes for serving Italian noodles will share with you. He very much helps when guests suddenly appear on the threshold, because it will take no more than ten minutes to prepare it!

Boil the required number of servings of dry fettuccine until half cooked, that is, for three minutes, and fold to a colander. While the noodles are boiling, fry the onions in butter in a deep frying pan, add a few cloves of garlic, then add bacon or natural ham to them and fry them. After that, add to the pot semi-cooked pasta and pour all this splendor with rich cream, then sprinkle with grated cheese with sour and finely chopped parsley. Salt the dish is not necessary: ​​every eater will do it to your liking. Warm up the resulting mass for three minutes under the lid - and you can serve to the table, putting one raw yolk of eggs for each serving of the dish! Amazing aroma of fetuchini "Carbonara" and thick, slightly weeping, cheese and cream sauce will not leave your guests a choice, and you will receive the highest rating of your culinary skills.

In branded Italian restaurants, always with dishes from fettuccine they serve wine prepared in the best wineries of the sunny peninsula, thereby turning an already unique dish into a celebration of taste.

If your plans do not include feeding the guests quickly, you can prepare another tasty dish called “Fettuccine“ Bolognese ”. The proposed proportions of ingredients will be enough to nourish a four-person company.

The secret of the taste of this dish lies in the sauce, which is easy to prepare, but a little time consuming. Although, if in the arsenal of home appliances there is such a useful unit as a multicooker, then you will not have any work. For cooking, use the function "Frying" ("Baking") and "Quenching".

Fry in a deep frying pan or a bowl of the multicooker in olive oil a mass prepared by scrolling in a meat grinder and consisting of:

  • 350 grams of beef, and better veal,
  • 60 grams of carrots,
  • 50 grams of onions,
  • 50 grams of celery.

After the mass is roasted, add to the meat:

  • 2 cloves of garlic, passed through a press,
  • 100 ml of tomato sauce with onions and spices: basil and rosemary.

Then pour the appetizing and fragrant minced meat with a mixture prepared from one glass of beef bone broth and 100 ml of dry red wine, in which you dissolve one tablespoon without a slide of granulated sugar. Salt, add ground black pepper to taste and stew fragrant sauce for another hour.

After the time has elapsed, add four portions of fettuccine to this mass, boiled until half cooked, and add the grated cheese and parsley. Warm up the dish - and boldly serve to the table! It will look as harmonious and appetizing as in our photo.

Contraindications

There are no contraindications to the use of fetuchini, unless they only bring benefit to people with gluten or egg intolerance.

"Ribbons" can be used even for people with diseases associated with disorders of the pancreas, such as pancreatitis and diabetes. In addition, nutritionists, having conducted a lot of various studies, found that such pasta does not bring harm to the figure and allow us to maintain satiety for a long time.

We hope that fetuchini will also take their place in your diet, because it is very simple to prepare them, which will help to make sure the proposed short overview video.

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