Fettuccine Al-Everything Let’S Cook What We Like to Eat

The Chronicle-News Trinidad, Colorado Wednesday, May 15, 2019 Page 3 Fettuccine Al-everything Let’s cook what we like to eat Catherine J. Moser daunting to beginning cooks, is really a simple Features Editor cooked cream sauce made with butter, flour, The Chronicle-News milk and a little salt and pepper (this combo is called roux). Adding cheese to the roux only Roasted Veggies with Fettuccine Alfredo & Melted Mozzarella Cheese Welcome to the Wonderful World of Fettuc- enhances the taste and expands your serving cine! Many of you are already well acquainted options. Images by Metro Creative and Pixabay with these beautiful and tasty thin pasta rib- Alfredo sauce is simply béchamel sauce to bons; maybe you got to grow up with them in which cheese has been added. Traditionally, your Italian mama’s kitchen. Some of your Parmesan cheese is used to create this love- porated into yummy pasta dishes. Sautéed mamas maybe even prepared the homemade ly wonder of sauces. It is thick and rich and n Linguine is made of flour and water. and roasted veggies of every description can kind, I’m sure. Lucky you, if she did! what it does for fettuccine is actually amazing. n Fettuccine is made of flour and eggs. be used to make incredible fettuccine dishes Fettuccine is one of those amazing foods Whatever is “beyond the word” you use for de- n Fettuccine is wider than linguine. that everyone in your household will just love. that go with practically everything else that licious would be the word to use here — you n Linguine is served with thin sauces. Keep this in mind when grocery shopping and you like to eat from the meat, seafood and get the idea. Béchamel sauce is considered to n Fettuccine is served with thick sauce. going to the Farmer’s Market. veggie universe. Today’s sampling of recipes be the Mother Sauce of France and is used to n Linguine is often served with seafood or Very often the produce aisle will tell you is only a very brief assortment of ways to en- create many other creamy and dreamy dishes. pesto. exactly what your fettuccine wants you to joy this yummy pasta. I’m hoping you’ll read If you’re a pasta lover like I am, then you’re make for dinner. Be sure you listen to what it through them and then want to create a dish sure to love working with fettuccine. It’s wid- This is just a little more pasta info for your has to say. You do want something wonderful that’s filled all the lovely ingredients that you er than linguine and flat instead of round like “for future reference” folder, which is always to wrap around your fork tonight, don’t you? think are terrific. spaghetti. It can be used quite well with any of a good thing to keep handy out in the kitchen, Happy cooking and eating, everyone! Fettuccine is so easy to make that once the thick sauces because they love to stick to because there’s no such thing as too many you incorporate it into your menu repertoire this pasta. great tips and hints for cooking great meals. — you’ll make it again and again — to the delight Here is an interesting note, I thought, from It won’t be long before the summer gardens Questions or comments? Please email: of everyone in your household, no doubt. Pediaa.com who says the difference between will be bursting at the seams with all kinds of [email protected] Even the béchamel sauce, which may seem fettuccine and linguine is as follows: wonderful produce items that can be incor- ~ Delicious, versatile pasta that goes with so many good things ~ thickened and reduced. chopped Easy Fettuccine Watch closely and do not al- 3 cloves garlic minced Preheat the oven to 425 de- 3 1/2 cups half and half * Alfredo with Broccoli low the mix to boil. 1/4 cup parsley, finely grees F. Bring a large pot of Add garlic powder, salt, chopped, plus more for salted water to a boil. Mean- Pasta and Veggies: black pepper, cayenne, and garnish while, toss the zucchini, as- 12 ounces fettuccine Parmesan. Pour sauce over 1 teaspoon sea salt or to paragus and bell pepper with 12 ounces broccoli florets taste, plus more for pasta bought bagged (or cut up at noodles and toss to coat. water 1 1/2 tablespoons olive oil home) Serve and sprinkle with 1/4 teaspoon black pepper on a rimmed baking sheet; more Parmesan if desired. or to taste season with salt and pepper. Alfredo Sauce: NOTES: 3 tablespoons olive oil Roast until tender, about 20 1/2 cup (4oz, 1 stick) butter divided 2 cups half and half* *You can substitute 1 1/3 1 tablespoon butter minutes. 1/2 teaspoon garlic powder cup low-fat milk and 2/3 Heat the remaining 1 1/2 1/4 teaspoon salt cup heavy cream for half Cook fettuccini in a pot of tablespoons olive oil in a large 1/4 teaspoon ground black and half. skillet over medium heat. pepper salted water (4 quarts water 1/8 teaspoon cayenne This pasta is best eaten and 1 tablespoon salt,) accord- Add the onion; cook, stirring pepper immediately, but leftovers ing to package instructions occasionally, until softened, 3/4 cup (3oz) shredded can be greatly improved if then drain and set aside. about 8 minutes. Add the gar- Parmesan cheese plus more you add a splash of milk or lic and cook 30 more seconds. for topping Meanwhile, slice chicken half and half and a small into strips and season all Increase the heat to medium sprinkle of Parmesan high, add the tomatoes and Pasta and Veggies: Cook over with salt and pepper. In (about a tablespoon of each simmer, stirring occasion- fettuccine according to pack- a large skillet, heat 2 table- per serving) before reheat- ally, 15 minutes. Remove age instructions in a large pot spoons olive oil over me- ing and stir together once from the heat and stir in the of generously salted water. dium/high heat and sauté warm. cheese. Meanwhile, add the Add broccoli during the last chicken until lightly golden pasta to the boiling water and 3-4 minutes of cooking time and cooked through (5 min). cook per package directions. and cook until done. Drain, Chicken Fettuccine Remove chicken from the pan Reserve 1/2- to 1-cup cooking return to pot, and set aside. and cover to keep warm. Alfredo water, then drain the pasta Alfredo Sauce: While your In the same pan over me- and add to the skillet with the pasta cooks, melt butter in a dium/high, heat 1 tablespoon 2 pounds Chicken Breast sauce. Add the roasted vege- medium saucepan. Add half 3/4 pound fettuccine pasta olive oil and 1 tablespoon of tables and the reserved cook- and half and stir. Allow mix- (or angel hair or vermicelli butter. Add onion and sauté 3 pasta) ing water; toss to combine ture to come to a simmer and minutes until soft. Add sliced 1 pound white mushrooms and then stir in basil. Divide Thai Curry Fettuccine cook for 5-8 minutes, stirring mushrooms and sauté until thickly sliced among bowls and top with occasionally, until slightly 1 small onion finely soft (5-7 minutes), stirring more cheese. frequently. Add garlic and béchamel sauce to a simmer. ing a very smooth texture. sauté 30 seconds, stirring con- Add the Parmesan and stir to It can also be used to dust stantly. Seafood Fettuccine melt the cheese. Add the crab- food with a fine layer of Add half-n-half and sim- Alfredo meat and toss to warm. powdered ingredient. mer over medium/high heat Sprinkle the shrimp with 8-10 minutes, or until begin- Béchamel Sauce: salt and pepper. Heat a large Thai Curry Fettuccine ning to thicken. Add chicken 4 tablespoons butter sauté pan over high heat. Add back to the pan, add 1/4 cup 2 ounces all-purpose flour the grapeseed oil and then 16 ounces fettuccine parsley and season sauce to 4 cups whole milk the shrimp to the pan. Cook 1 tablespoon extra virgin taste (1/2 to 1 teaspoon salt Kosher Salt olive oil White pepper for 1 to 2 minutes, then flip and 1/4 teaspoon pepper). the shrimp and finish cook- 1/2 cup red bell pepper Seafood Alfredo Pasta: diced small Add cooked pasta and 1 cup grated Parmesan ing, another 1 to 2 minutes. 12 ounces lump crabmeat 4 cloves garlic finely stir to combine. Heat an- Remove the shrimp, leaving chopped other minute until warmed 30 large shrimp (21/25 count), peeled and deveined the oil in the pan. Hold the 1 teaspoon curry powder through then turn off the Kosher salt and freshly shrimp for plating. 1/2 teaspoon sea salt heat, cover and let rest 10-15 ground black pepper Add the sliced garlic to the 2 cans (14 ounces each) minutes then stir and serve 2 tablespoons grapeseed coconut milk, full fat (17% to shrimp pan and sauté until it 22%) coconut milk (cream) garnished with parsley. oil just begins to brown around 3 cloves garlic, sliced 1/4 cup red curry paste Chicken Fettuccine Alfredo 3 pounds (cooked weight) the edges. While the garlic 1/4 cup soy sauce or Roasted Veggie cooked fettuccine is cooking reheat the pasta tamari 1 tablespoon lemon juice in the boiling water, about 1 3 tablespoons brown sugar Fettuccine with 1/4 cup chicken stock minute.

Load more