The reason we set up the Flavours of Italy blog is that we are constantly being asked for new recipes and insider tips on travelling to Italy from our clients, so we decided that the easiest way would be to publish them on a blog. What recipes would you like to try your hand at? Do you know where to find the best cappacino in Rome? Do you know your pecorino from your parmiagiano? We want to give you all the Italian insight here on our blog!
Perhaps you might have photos or videos of your own dolce vita that you would like to share with us - well this is the place to do it!
2 comments:
I make fettucine alfredo with cream, cheese and olive oil...but I believe I've heard somewhere that the traditional Italian way involves just butter & cheese...would be interested in that version.
Hi David,
I've found that this recipe works really well,
1 pound dried fettucine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional
Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.
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