Italian pasta and Italian cuisine have long been synonymous with many of us. Pasta (la pasta italiana, ital.) In the broad sense of the word is all types of pasta. It comes in two types: dry pasta secca and raw pasta fresca. In addition, Italian pasta is divided into a huge variety of different varieties, while Italians are firmly convinced that each of the varieties has its own unique taste. Currently in Italy there are about 200 varieties of pasta: long and short, thin and thick, round and flat, narrow and wide, shells, spirals, etc.
Fettuccini or "fettuccine" ("fettuccia" - ribbon, Italian.) - This is one of the most popular types of pasta in Italy. Traditionally, this dish includes wide flat noodles (about 7 mm wide), the history of which dates back to the 15th century, and various sauces. There are a lot of variations of recipes: fettuccine with seafood, with mushrooms and ham, with chicken, etc. Outwardly, this paste is very similar to our noodles. On the shelves of our stores, this type of pasta is found in the form of twisted nests both in a “pure” form and with various additives, on which the color of the dough depends.
It is difficult to figure out what was the first recipe for this dish, but the following cooking method is considered to be classic.
Ingredients: noodles, olive oil, salt, parmesan. For the sauce: 250 ml of cream, 40 grams of Parmesan cheese, pepper, 20 grams of butter.
Submerge the pasta in salt boiling water, add a tablespoon of olive oil, boil. Try to make them a little undercooked. In the prepared pasta add a teaspoon of olive oil, mix thoroughly, put on a plate (portioned), pour the sauce and sprinkle lightly with grated parmesan cheese.
Sauce preparation: bring the cream to a boil, reduce heat and put butter in them , melt it. Add grated parmesan, salt, pepper, mix thoroughly and boil a little over moderate heat.
Seafood fettuccine
Ingredients: wide noodles, peeled mussels, shrimp, squid, cream, tomato paste, olive oil, arugula, garlic, basil, pepper, salt.
It’s best to take fresh seafood for making fettuccini with seafood, but finding them on our shelves is quite problematic, so frozen ones are also suitable, you can also take a ready-made “cocktail” of seafood. Fry mussels, shrimps and squids in olive oil, add garlic and tomato paste, stew a little and add 3-4 tablespoons of cream (the sauce should turn out orange). Add finely chopped basil to the finished sauce.
Boil the paste in plenty of water with the addition of a tablespoon of olive oil, salt and pepper, put in a colander, then transfer to a bowl with sauce and mix. Put on a plate a layer of arugula, on top of fettuccine with seafood. If desired, you can sprinkle with grated cheese and herbs. Seafood noodles go well with a fresh vegetable salad. Served hot, can be stored in the refrigerator, but there is usually nothing to store, since everything is cleaned up.
Fettuccine with salmon, mushrooms and red caviar
Ingredients: a package of pasta, 100 grams of red caviar, 250 grams of fresh and 100 grams of smoked salmon, 200 grams of mushrooms (champignons or truffles), 200 grams of cream, 100 grams of hard cheese, pepper, basil, herbs.
Lightly fry fresh salmon and cut into small cubes. Fry the mushrooms with cream and add salmon, pour the cubes of smoked salmon before finishing the frying. Boil the noodles, put in a colander, add sauce and spices. Arrange the fettuccine in portioned dishes, put a spoonful of red caviar in each, sprinkle with chopped herbs and grated cheese.
A very tasty and original dish will turn out if you replace salmon with chicken fillet or ham.