FETTUCCINE, WITH WHITE TRUFFLES
Provided by Moira Hodgson
Categories pastas, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Bring the water and salt to a rolling boil and cook the pasta until al dente (firm and resilient to the bite).
- Drain the fettuccine and return to the saucepan you have cooked it in with the butter. Add salt and pepper. Turn onto individual heated plates and serve. Sprinkle with Parmesan cheese. Grate the truffles on top.
FETTUCCINE WITH WHITE TRUFFLES
Provided by Moira Hodgson
Categories quick, pastas, main course
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring salted water to a rolling boil and cook the fettuccine until al dente. Drain.
- Meanwhile, put the butter and cream into a saucepan and heat through. Add the pasta and toss. Season with salt, pepper and cheese.
- Place the pasta on heated individual plates and grate some truffle on each serving. Pass more Parmesan cheese separately.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 17 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 1691 milligrams, Sugar 2 grams, TransFat 0 grams
FETTUCCINI WITH TRUFFLE OIL AND LEMON AND RICOTTA
Steps:
- In a large pot with salted boiling water, cook pasta until al dente, about 4 to 5 minutes. In a large saute pan melt butter. Add lemon zest then pasta. Mix in the cheese, parsley, and salt and pepper to taste. Place pasta in two bowls and drizzle with truffle oil.
BLACK TRUFFLED FETTUCCINI ALFREDO
Decadent main course or elegant appetizer for gourmet Italian or a steak night. If you really want to indulge, go for white truffles! Use white pepper for a cleaner presentation-especially if using white truffles. Economic variation using truffle oil (try any or all of the following options): Drain the pasta and coat with truffle oil before adding the sauce; saute chicken or another additional ingredient in truffle oil; and/or substitute butter with truffle oil. Slicing truffles: the thickness of the truffles greatly alters the flavour of the recipe. The average crowd pleaser is just thicker than paper thin. If paper thin, this will add a very delicate flavour (which you might find favourable if you're serving as an appetizer or side dish), so adjust spices according. Thicker shavings will have a very robust flavouring which is good for a main course or if you are adding any meats to the dish (try prosciutto, roasted chicken, or lobster), however you may want to limit the salt content to avoid making the flavour too savory. Serving a truffle dish: some foodies prefer to hold the truffles until service. Shave truffles as you serve each dish. In this case, shave the truffles very thinly. If using this method, you may want to add some truffle oil to the dish itself to ensure that the entirety of the dish is at least aromatic for those bites that may not catch a truffle shaving. Rescue: if the dish turns out with the flavour too heavy or too savoury, try adding a dash of sugar...works like a charm for me! (Experiment with a small separated portion first to make sure this is an effective cure.) Or toss in a small handful of pulled chicken pieces. May also be served cold.
Provided by GoldsmithLissa
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Over medium heat, warm the cream and 7 tablespoons of the butter.
- Meanwhile, slice truffles thinly.
- Sautée with remaining one-tablespoon butter over medium heat until aromatic and lightly browned.
- Bring cream to a simmer, stir in cheese until melted and sauce is smooth.
- Season with salt and pepper.
- Finally, toss with pasta and serve.
Nutrition Facts : Calories 1153.7, Fat 76.2, SaturatedFat 46, Cholesterol 329.9, Sodium 599, Carbohydrate 86.3, Fiber 3.8, Sugar 2.6, Protein 32.8
FETTUCCINE WITH WHITE SAUCE
I got this recipe from a friend. In addition to being a wonderful sauce for pasta, this white sauce is a great basic recipe to use with seasonal vegetables such as zucchini. This sauce is also perfect for adding shrimp or scallops. Spring onions are used in this recipe as they tend to be milder in taste than other onions. Although this recipe calls for fresh garlic, minced garlic may also be used. One teaspoon of minced garlic equals 2 cloves. Since this is a white sauce, it does NOT need cheese. The pasta should be added to the sauce, not the sauce to the pasta. Please note that some ingredients used in my recipe are approximations and more spices may be needed depending on individual taste. Enjoy!
Provided by CookingONTheSide
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook fettuccine to al dente, consult package directions for cooking time.
- Add half of the stick of butter to large saucepan.
- Fill bottom of saucepan with olive oil and stir butter and oil over medium-high heat.
- Add garlic to butter and olive oil.
- Add anchovies and cook down.
- Stir in chopped peppers.
- Add onions and mushrooms and stir well.
- Add more olive oil to saucepan to wet all the vegetables.
- Add second half of butter.
- Add white wine and stir well.
- Sprinkle salt over sauce, I use about three sprinkles.
- Add oregano, I add three dashes.
- Grate fresh ground black pepper over sauce.
- Drain pasta and add to sauce.
Nutrition Facts : Calories 845, Fat 38.9, SaturatedFat 17.5, Cholesterol 159.3, Sodium 307.3, Carbohydrate 90.6, Fiber 5.9, Sugar 6.7, Protein 20
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