Tag: Fettuccine

Christmas in the Vatican: the recipe for papal fettuccine – Italian Cuisine

What do you eat in the Vatican on Christmas Eve? We find out thanks to "The Vatican Christmas Cookbook" by the cook of the Swiss Guards who opens the doors of the papal kitchens to us and reveals this "hybrid" recipe

Recipes from all over the world arrive in the Vatican and since the Swiss guards must be Swiss, there are many Swiss recipes. Even at Christmas, the Italian recipes are all revisited, because after all the Vatican is a foreign land and not a district of Rome. Among these, collected in the book The Vatican Christmas Cookbook by David Geisser there is also the recipe for papal fettuccine on Christmas Eve. What are? The fusion of two very popular Italian firsts: carbonara and peas, cream and ham. Forgive them ladies because they don't know what they are doing.

Ingredients

500 g of fresh fettuccine
220 g of raw ham
120 g green peas
1 sweet onion
120 g pecorino romano
3 egg yolks
80 g of cooking cream
Oil
salt
Abundant pepper

Method

Boil the peas in salted water for a few minutes and set them aside. Cut the onion thin and fry it in a pan with the oil. When it becomes translucent, add the ham cut into thin strips and cook until it becomes just crisp. Boil the pasta. While the pasta is cooking, add the peas and cream to the pan and mix gently. Taste if salt is good, it will depend on the ham you have chosen. Beat the three egg yolks together with the pecorino and pepper. Add the fettuccine to the sauce, remove from heat, add the egg and pecorino mixture and stir. Serve immediately hot.

Text by Jacopo Giavara, Margo Schachter

Fettuccine Alfredo with chicken – Italian Cuisine

The fettuccine alfredo with chicken are a recipe that in America is closely linked to Italian cuisine. In the United States, in fact, there is no Italian restaurant that does not serve the very famous fettuccine Alfredo! But the beauty is that this dish, here in Italy, hardly anyone knows! In reality it seems that the original recipe, with a very simple sauce based on butter and cheese, is truly Italian, dating back to no less than the 15th century, of Roman origins (the original name was in fact maccaroni romaneschi).
The recipe was then brought back into vogue at the beginning of the 20th century by a restaurateur, also from Rome, Alfredo Di Lello, hence the name. Between the 20s and 30s of the 1900s, fettuccine Alfredo then spread a lot in Italian-American restaurants, while here they have been forgotten. The version that has spread, however, involved the use of cream instead of butter: not only that, but many restaurants offer it precisely with the addition of chicken to the basic seasoning. Here I am, then, after this long preamble, to offer you my recipe for fettuccine alfredo with chicken 😉

Preparation: 5 min
cooking: 15 min
total: 20 min

Fettuccine Alfredo with chicken "data-src =" https://gordon-ramsay-recipe.com/wp-content/uploads/1606207548_520_Fettuccine-Alfredo-with-chicken-Italian-Cuisine.jpg "class =" img-fluid w-100 lazyload — Fettuccine Alfredo with chicken

Method

How to make fettuccine alfredo with chicken

First, cut the chicken into strips and cook with salt, pepper and half the butter in a non-stick pan, browning it well.

Put the chicken aside and, in the same pan, season the cream with salt, pepper, nutmeg and the remaining butter, then add the chicken again.
Meanwhile, cook the pasta, drain it al dente and then toss it in the pan with the sauce, stirring with the aprmigiano.

The fettuccine Alfredo with chicken are ready, you just have to taste them.

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Lemon and pea fettuccine recipe, a vegetarian goodness – Italian Cuisine

Ingredients

350 g fresh egg fettuccine
250 g shelled peas
200 g cream for cooking
2 untreated lemons
40 g butter
salt
pepper

Duration: 15 min

Level: Easy

Dose: 4 people

Find out how to prepare our recipe for lemon and pea fettuccine a tasty first course ideal for those who love egg pasta and the scents of springTo prepare the fettuccine with lemon and peas, boil the water for the pasta. Blanch the peas for 3 minutes, then collect them with a slotted spoon, drain and set aside. Wash the two lemons well, then grate their peel (only the yellow part). Fry the butter in a pan and flavor the peas. Meanwhile, cook the fettuccine. Salt and pepper the peas, add the lemon zest, mix and tie with the cream, which you will leave to thicken. Drain the fettuccine and then blow them for a few moments in the pan with the sauce, serving them immediately.