The word "fettuccine" from Italian literally translates as "ribbons." Fettuccine is a type of pasta, popular in Roman cuisine. These are flat thick noodles made from eggs and flour. Usually use one egg for every 100 g of flour. It is wider than wide tagliatelle noodles (a traditional type of pasta in the region of Italy Emilia-Romagna, more precisely in the main city of this region Bologna). Fettuccine is often eaten with beef stew or chicken stew. Fettuccine is traditionally used fresh (at home or in restaurants), but you can buy dry fettuccini in stores. Often cooked fettuccini with mushrooms and ham. Recipes are distinguished by a set of ingredients, mainly spices. This allows you to change the design of the dish and give it new taste.
Recipe 1
A little imagination, a little time and effort, and you get a very delicious fettuccine dish with mushrooms and ham for 8 people, this will require products:
- 500 g dried fettuccine pasta.
- ¼ cup butter.
- ½ cup finely chopped onion.
- 0.5 kg of fresh chopped mushrooms.
- 3 minced cloves of garlic.
- 2 teaspoons dried oregano.
- 2 teaspoons dried basil.
- 2 teaspoons dried parsley.
- 6 slices of ham, cut as you wish.
- 1 ½ cup fat cream.
- 1 cup spaghetti sauce.
- 1 teaspoon chopped red pepper (optional).
Since a fettuccine dish with mushrooms and ham is cooked quickly, they are simultaneously involved in pasta and sauce. Pasta is boiled and filtered. In a large saucepan over medium heat , butter is drowned . Add onions and garlic and boil until soft. Spread mushrooms, oregano, basil, and parsley. Stew, stirring, until the liquid from the mushrooms evaporates. Add the ham and cook for another 5 minutes. Pour the cream and bring to a boil. Gradually add spaghetti sauce and ground red pepper, mix. Cook, stirring, until the sauce is reduced by a third and thickens. Fettuccine with mushrooms and ham is served, laying the sauce on pasta.
Recipe 2
Fettuccine pasta goes well with broccoli or peas. These ingredients can be used fresh or frozen. The following foods are required for 4 servings of ham fettuccine:
- 500 g (1 pack) of fettuccine or egg noodles.
- 6 tablespoons of butter.
- ¼ cup finely chopped onion.
- 2 cups boiled ham, chopped into strips.
- 300 g of frozen green peas or chopped broccoli (partially thawed).
- 2 tablespoons of flour.
- 1 cup cream of fatty.
- Salt.
- Pepper.
- ½ cup grated Parmesan cheese.
Fettuccine is cooked as usual (it is impossible to digest). While pasta is boiled, fry the onions in oil in a large pan until tender. Spread ham and vegetables there. Add flour, stew for 3 minutes, or until vegetables are ready, but so that they do not lose their shape. Cream is gradually poured. Bring to a boil. Season with salt and pepper, if necessary. Pour pasta and spread them in a pan. Mix with hot sauce, sprinkle with cheese and serve immediately.
Recipe 3
This is a unique recipe. Fettuccini with mushrooms, prepared in this way, have an unusual taste and aroma, which are achieved thanks to truffle oil. For 4 servings, you need to prepare the products:
- ½ cup dry porcini mushrooms.
- 2/3 cup boiling water.
- 250 g of freshly cooked pasta.
- 3 ½ teaspoons of salt.
- 1 tablespoon butter.
- ¼ cup shallots finely chopped.
- 110 g of a mixture of coarsely chopped mushrooms (shiitake, reishi, eringi).
- 2 cloves of minced garlic.
- 2 tablespoons dry sherry.
- 60 g of parmesan cheese.
- ¼ cup fat cream (optional).
- 1 teaspoon finely chopped fresh sage.
- ½ teaspoon of black pepper.
- 1 teaspoon of truffle oil.
- A sprig of sage (optional).
Ceps are thoroughly washed, transferred to a bowl, filled with 2/3 cups of boiling water, covered with a lid and set aside for 30 minutes. Water from the mushrooms is drained and set aside ¼ cup for later use. Porcini mushrooms are cut. Boil in boiling water with 1 tablespoon of pasta salt for 10 minutes or until al dente. Drain water from pasta, leave ¼ cup of broth. In a large skillet over medium heat, butter is drowned. Add shallots, a mixture of mushrooms, garlic, stew for 5 minutes, stirring often. Spread porcini mushrooms, pour sherry and ¼ tablespoons of tea salt, cook for a minute or until the liquid evaporates. Reduce heat to medium. Add the paste, ¼ cup of liquid from pasta, ¼ cup of liquid from porcini mushrooms, ¼ spoon of tea salt, part of grated cheese, cream, chopped sage, pepper, mix. Spray with truffle oil. Serve with cheese and chopped sage branches, if necessary.