High Voltage Shareware/high1.zip/high1/DIR22/REC0050.ZIP/REC0050.TXT

Text File | 1993-08-20 | 14KB | 382 lines

Newsgroups: rec.food.recipes
Path: nuchat!taronga!arielle
From: [e-mail] (Micaela Pantke)
Subject: COLLECTION: Fettucine (mostly Alfredo) (medium long)
Message-ID: <[e-mail]>
Followup-To: poster
Sender: [e-mail] (Stephanie da Silva)
Reply-To: [e-mail] (Micaela Pantke)
Organization: Taronga Park BBS
Date: Thu, 19 Aug 93 10:31:31 +0200
Approved: [e-mail]


CONTENTS:
---------
Fettucine Alfredo (Adam P Ross)
Fettucine Alfredo (Cathie Smith)
Fettucine Alfredo (Chu, Robert K.T.)
Fettucine Alfredo (David Thomas)
Fettucine Alfredo (Kenneth Leung)
Fettucine Alfredo (Orla Hegarty)
Fettucine All'Alfredo (David Gossett)
Fettucine With Zucchini And Mushrooms (Richard Darsie)
Low Fat Fettucine Alfredo (Andy Spooner)
Spicy Shrimp Alfredo (Maggie Workman)

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From: [e-mail] (Adam P Ross)

FETTUCINE ALFREDO
=================

Ingredients + Instructions:
---------------------------
I recall reading somewhere that the original Fettucine Alfredo was just
a butter and parmesan coating.  However, if you want the cream sauce I
think you're thinking of, why, here's one that should work.

Melt 1/2 stick of butter in a saucepan over low to medium heat.  When it
begins to bubble, sprinkle in a tablespoon of flour and mix it in
quickly.  Add 1/2 cup heavy cream, some pepper, and 1/4 cup grated
cheese like Parmesan or Pecorino.  Stir constantly until thick.  This
makes about 1 cup of sauce.

Some Variations/Additions:
--------------------------
Fry bacon or pancetta bits in saucepan first, drain grease, add butter
and proceed

Sautee sliced mushrooms and/or onions (with or without the bacon)

Add fresh green peas with the cream

For seafood and cream sauce, sautee quickly scallops, shrimp, crab or
lobster meat in the butter (before adding flour).  Add a pinch of nutmeg
with the cream, pepper, and cheese.

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From: [e-mail] (Cathie Smith)

Source: Chez Panisse Pasta cookbook

FETTUCINE ALFREDO
=================

Ingredients:
------------
1 cup    heavy cream
2 tblsp  sweet butter
3/4 cup  freshly grated parmesan
pepper
fettucine for 2

Instructions:
-------------
Bring the cream and butter to a boil in a saute pan.  Reduce the heat
and simmer for 30 seconds.  Add half the parmesan, a little freshly
ground black pepper, whisk until smooth, and remove from the heat.  Cook
the fettucine and add to the cream.  Add the rest of the parmesan, toss
the noodles well in the sauce and serve immediately.  Serves 2.

Note: Don't try substituting the grated cheese that comes in a can.  It
won't melt.

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From: [e-mail] (Chu, Robert K.T.)

FETTUCINE ALFREDO
=================

Ingredients:
------------
6-8 oz    fettucine
1/4 cup   butter (not margarine!)
1 cup     parmesan cheese (Kraft if you buy pre grated)
1/2 cup   heavy cream
1 tblsp   finely chopped parsley
salt and garlic to taste

Bring a big pot of water to boil and add fettucine.  Chop the parsley
very fine and grate the parmesan as fine as you can.  (You will probably
need a fine hard cheese grater to do this.) Then melt the butter in a
small sauce pan (MELT IT DO NOT BOIL IT!) and remove from heat.  Stir in
parmesan and then the cream *.  Return to heat and just bring to boil at
a lowest setting stiring frequently.

Serve as soon as possible ...  your fettucine should be done about now.
I like a sprig of parsley on the side as a garnish.

* If you are going to add salt and garlic do it at this point.  I
suggest that you try the recipe without the first few times - its very
tasty without.  Be vary carful when you do add salt and garlic its very
easy to overpower the sauce.  I use just a tiny dash of both.  But I
still love it without!

Note:
-----
If you use pre grated parmesan please don't use some cheap brand.  The
only one I've found that worked was Kraft; the cheap ones use some
preserative or something that makes it seperate.  I've given up and
always grate my own.  The only other thing that I might say is that I
use a bit more that one cup of parmesan.  (More like 1 1/2 cups) It
makes it a bit thicker and I love parmesan anyway.

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From: [e-mail] (David Thomas)

FETTUCINE ALFREDO
=================

The key to smooth, rich Alfredo sauce is to have all the ingredients at
the right temperature before you start.  It's also important to use
freshly grated Parmesan cheese, not the powder that comes in the green
cans.  Finally, have everything in place before you start, because you
will need to work quickly at the end.

I generally do this by eye, so the measurements are approximate.
In particular, I may not use all the cream if the sauce is looking
too thin.

Ingredients:
------------
12 oz    fettucine
3/4 cup  grated Parmesan cheese
3/4 cup  whipping cream
3        egg yolks
4 oz     butter (1/2 cup)

Instructions:
-------------
Allow egg yolks, cream, and cheese to reach room temperature.  Warm the
butter until it begins to melt, but don't let it separate.

Cook the fettucine in boiling water until the desired tenderness is
reached.  This varies depending on the brand.  Don't trust the times
suggested on the package--test it.

Beat the cream and egg yolks together.  When the fettucine is done,
turn off the heat, drain it and return it to the pan.  If you have an
electric stove, remove the pan from the burner entirely.  Add about 1/3
portion of each ingredient: butter, cheese, and cream, and toss until
well blended.  Continue adding small portions of each ingredient and
tossing until everything has been added.  Serve on warmed plates.

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From: [e-mail] (Kenneth Leung)
Kenneth C.P. Leung  1303 Walnut Hill Ln. 2nd Floor, Irving, TX 75038

FETTUCINE ALFREDO
=================

Ingredients:
------------
Heavy cream
butter
black pepper
parmasan Cheese
pasta

Proportions:
------------
0.5 lb pasta + 0.25 lb sweet butter + 1 cup cream + 0.75 cup Parmesan

Instructions:
-------------
Boil Pasta to taste, keep warm.  Melt Butter and Mix with warmed heavy
cream.  Mix with Pasta well in warm bowl.  Add pepper to taste.  Add
Parmesan and TOSS TOSS TOSS until sauces are thickened with pasta.

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From: [e-mail] (Orla Hegarty)

FETTUCINE ALFREDO
=================

Ingredients:
------------
1/4 to 1/3 lb   butter (it won't taste near as good with margerine)
250 ml = 1 cup  cream (not half & half, about 20% BF, Table Cream is what
it's called in Canada)
around 1 cup    parmesan cheese
chopped garlic  (about 1-4 cloves depending on taste and whether you're
going out that night)
freshly ground pepper
fresh fettucine noodles (about a 1 lb package)

Instructions:
-------------
Put on water to cook fettucine.  At the same time start the sauce below.
Add fettucine when water is boils.  Should be ready at the same time as
sauce.

Melt butter over low heat in a large saucepan (large enough to mix up
fettucine in).  Add chopped garlic.  When butter is all melted, add
cream.  Add ground pepper to taste.  Continue cooking on low heat.  Once
mixture is _almost_ boiling, add parmesan cheese.  This should make the
sauce _very_ creamy.  If not, add more cheese.  Remove from heat.

Add drained fettucine noodles to the sauce and mix thoroughly.

Serve immediately with a Caesar salad and some fresh bread.  Serves 2
very hungry people or 3 moderate portions.

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From: [e-mail] (David Gossett)

Source:  Marcella Hazan's cookbook, _The Classic Italian Cookbook_
modified version

FETTUCINE ALL'ALFREDO
=====================

Ingredients:
------------
1 pound  Fettucine *1*
1 cup    heavy cream
3 tblsp  Butter *2*
Salt more than you think - to taste.
1 cup    Fresh Parmesan *3*
Fresh ground pepper
Dash     of nutmeg, freshly ground if possible.

Notes:
------
*1* Fresh if at all possible.  Homemade is nice, but at this point one
can buy reasonable fresh pasta in most places.  This recipe works
with dried pasta, but certainly benefits from fresh...

*2* Not margarine.  Alfredo is a splurge; do it right!  :-)

*3* Reggianno if you can find it and afford it.  It really makes a
difference.  If not, the Argentines make one of the best substitutes,
widely available, and it costs 40% less.  If you can't find either,
buy Stella or even ungrated) frigo.  In any event, whatever you buy,
buy it **ungrated** unless you are going to use it within a day or
two and trust the store to have grated it that day.  Remember, the
better the ingredients, the better the dish.  This is especially true
for this dish, due to its simplicity.

Instructions:
-------------
1) Put up a BIG pot of water to boil - 5 quarts+ works well (I usually
cook 1 lb.  pasta in 7 quarts water in a 12 quart stockpot.  In a rush,
I will go down to as little as 5 quarts, but not less if at all
possible.  It makes pasta much more starchy and sticky, and increases
the chance that the pasta will stick to itself and/or the pot.)

2) Choose a large stove-to-table pan, wide and large enough to hold all
the pasta.  (I use a 3.5 quart enamelled cast iron deep skillet, which
works wonderfully.  Try to use a heavy duty, good pot.)

2a) If you are using dry pasta (the kind which takes between 8 and 12
minutes to cook, depending on the brand), wait until the water boils,
add 1-2 Tbsp coarse salt (regular also works, but for some reason coarse
salt is traditional in pasta water, or at least that was how I was
taught.  If you are not worried about sodium, add 2 Tbsp.  It makes the
pasta tastier.) Add the pasta.

3) Melt the butter over medium heat.

4) Add 2/3 cup of cream, and stir/cook for 1-2 minutes, until it
thickens somewhat.  (This soemtimes takes a little longer, I'm not sure
exactly why.  The exact timing doesn't matter too much.) Turn the stove
off.

5) If you are using fresh or homemade pasta, wait till the water boils,
add salt as in 2a above, and add the pasta.  Remember that fresh pasta
takes remarkably little time to cook.

6) When the pasta is still **very** al dente (It will cook some more,
below), drain it and add it to the skillet with the butter and cream.

7) Turn the flame on, low.  Stir the pasta to coat it.  Add the rest of
the ingredients- cream, salt- start with 1/2 tsp, pepper, nutmeg, and
parmesan.  Stir/toss for a few minutes until the sauce thickens.  It may
need more salt, depending on the type of parmesan you are using and your
tastes.

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From: [e-mail] (Richard Darsie)

Source: Meatless Meals

FETTUCINE WITH ZUCCHINI AND MUSHROOMS
=====================================

Ingredients:
------------
1 lb pkg   fettucine
1/2 cup    butter
1/2 lb     mushrooms
1.25 lb    zucchini
1 cup      half-and-half
3/4 cup    Parmesan
1/2 cup    parsley

Instructions:
-------------
Cook fettucine al dente.  Cut zucchini into julienne strips.  While
pasta is cooking, saute mushrooms and zucchini in butter for 2 minutes.
Add half-and-half to saute; reduce heat and simmer for 3 minutes.  Add
cooked fettucine to saute, along with cheese and parsley, and toss to
mix well.

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From: [e-mail] (Andy Spooner)

LOW FAT FETTUCINE ALFREDO
=========================

Ingredients + Instructions:
---------------------------
2 tblsp    butter: melt in saucepan
4 tsp      flour: stir into melted butter until smooth
1-1/2 cup  skim milk: stir in and cook down a bit until thickened
1/4 cup    parmesan cheese: stir in until smooth
some fresh pepper & nutmeg
noodles: fold in

The above is great if you stir in some crabmeat (real or fake) and cook
for a couple minutes before adding the noodles.  I also like to add a
healthy dose of garlic.

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From: [e-mail] (Maggie Workman)

SPICY SHRIMP ALFREDO
====================

Ingredients + Instructions:
---------------------------

1.  Cook fettucini noodles

2.  Cook 1/4 lb.  small shrimp in a saucepan for 5 minutes with 1/2
stick margarine, 4 dashes garlicpowder, 1 T red hot sauce, 7 dashes
black pepper

3.  Take shrimp out and add 1/3 cup parmesan cheese, 1/2 cup whipping
cream and simmer until thick.

4.  Mix with noodles and shrimp

You can vary the amount of hot sauce and pepper you use to your taste.
The amount above is for not very spicy sauce.  I usually at least double
it for my husband.  Also, you can substitute cayenne pepper for the hot
sauce.

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