Subject: Fettuccine Alfredo
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 14 2000 - 06:23:36 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Barbara Bartlett of Mexia, Texas says that her grandfather
taught her this little poem:
I eat my peas with honey,
I've done it all my life.
It makes the peas taste funny,
But it keeps them on my knife!
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Fettuccine Alfredo originated in Rome (and not Florence, as
"The Mystery of the Missing Moussaka" would have us believe) and
consists of nothing but fettuccine, butter, and Parmesan cheese. The
butter used is a "triple butter," which is higher in fat content and
not available to most of us. This version is more familiar, and has
come to be considered the standard.
Fettuccine Alfredo
1 cup (250 ml) heavy cream
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1 lb (500 g) fettuccine cooked according to package directions
3/4 cup (180 ml) freshly grated Parmesan cheese
Bring the cream and butter to a boil in a saucepan large enough to
hold the cooked fettuccine. Reduce the flame to low and add the salt,
pepper, and nutmeg. Add the cooked fettuccine and toss in the sauce.
Add the Parmesan cheese and toss until the fettuccine are well coated
and the sauce has thickened. Serves 4 to 6.
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