FETTUCCINE
ALFREDO
Excerpted from Daniel Bellino-Zwicke's "SUNDAY SAUCE" When Italian-Americans Cook
In the
60’s and 1970’s Fettuccine Alfredo was one of
the great favorite dishes on Italian restaurant menus throughout the
country. It was in the late 80’s that the popularity of the dish started to
wane for a couple of reasons, one being
the Genesis of the health movement in
The United States and two being the start towards more authentic Italian
dishes and the almost total
disdain of the so-called cliché dishes, Fettuccine Alfredo being one of
them.
Being
in the restaurant business, I have people request this dish to me several times
a week. Let me tell you, “this is the
sign of a great dish, regardless of
what anyone thinks otherwise.”
Fettuccine is quick and easy to make. Once you know how to make the sauce, you
will be able to make a number
of other
dishes simply by changing or adding different ingredients.
You can make Tortellini Panna by
substituting tortellini for the fettuccine, add a few cooked veget-ables like
mushrooms, peas, carrots, and broccoli florets and you have another hugely
famous dish of the 70’s and 80’s, “Pasta
Primavera”, supposedly invented
at Le Cirque by Sirio Maccione and still a popular dish there.
It’s
not on the menu and you have to be an insider to order it. When I was a Sous Chef at Caio
Bella Restaurant, one of the hot trendy restaurants of the late 80’s,
I used to make a dish called “Fettuccine Lemone” that only the regulars
knew about. It was not on the menu, but if you were in-the-know you could get it. I used to make this dish
for a rich Oil Baron’s daughter from Kuwait and you can make it too simply by
adding the zest from a couple lemons to the basic Fettuccine Alfredo recipe,
and a few leaves of Fresh Basil is nice addition as well. Buon Appetito!
Daniel Bellino-Zwicke
1
lb. fresh Fettuccine
1
pt. heavy cream, ½ stick butter
1
cup grated Parmigianno
2
egg yolks, salt & pepper
1. Put the cream in a large frying pan. Bring to
the boil, lower the flame and let the cream cook. Season the cream with
salt and pepper to taste. Reduce volume by One-Third, this will thicken
the sauce.
2. Cook the fettuccine and drain it. Put the fettuccine
in to the pan with the cream. Add butter and stir.
3. Turn the flame off. Add egg yolks and
Parnigianno and stir. Serve and pass around extra Parmigiano.
Note: You can make Fettuccine Lemone by adding
the zest of two lemons to this recipe. Fresh basil is also another nice
addition for the Lemone Sauce.
LE CIRQUE'S ORIGINAL SPAGHETTI PRIMAVERA
1/2 cup freshly shelled peas (about 1 pound in the pod)
3/4 cup heavy cream
3 tablespoons mascarpone cheese or more heavy cream
3 tablespoons butter
1/4 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons pine nuts
1 cup white mushrooms, caps only, sliced 1/8 inch thick
1 cup zucchini, split lengthwise then sliced 1/8 inch thick
1 cup very small broccoli florets
12 pencil-thin asparagus, green part only, cut in 1-inch segments
2 tablespoons extra virgin olive oil
1 tablespoon garlic, peeled and finely chopped
10 to 12 leaves basil, chopped or shredded
1 cup canned, peeled plum tomatoes in 1/2-inch dice
1/4 teaspoon salt
Freshly ground black pepper
1/2 pound spaghetti
2 tablespoons chopped chives
3 tablespoons mascarpone cheese or more heavy cream
3 tablespoons butter
1/4 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons pine nuts
1 cup white mushrooms, caps only, sliced 1/8 inch thick
1 cup zucchini, split lengthwise then sliced 1/8 inch thick
1 cup very small broccoli florets
12 pencil-thin asparagus, green part only, cut in 1-inch segments
2 tablespoons extra virgin olive oil
1 tablespoon garlic, peeled and finely chopped
10 to 12 leaves basil, chopped or shredded
1 cup canned, peeled plum tomatoes in 1/2-inch dice
1/4 teaspoon salt
Freshly ground black pepper
1/2 pound spaghetti
2 tablespoons chopped chives
Bring a small pot of water to a rolling boil over high heat. Add a teaspoon of salt. Add the peas and boil for 3 minutes. Drain in a strainer. Run under cold water. Set aside.
In a small pot over low heat, combine the heavy cream, mascarpone, butter, Parmigiano-Reggiano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir well and let the sauce bubble gently until it thickens slightly, about 5 minutes. Set aside.
In an 8 to 10-inch skillet, heat 2 tablespoons of olive oil over medium heat. Add the pine nuts, toss them in the oil, and toast until very light brown. Be careful not to burn them.
Add the sliced mushrooms, zucchini, broccoli, and asparagus and toss for 5 to 7 minutes, until the vegetables are tender. Season with salt and pepper to taste. Set aside.
Bring 3 quarts of water to a rolling boil and add a heaping tablespoon of salt.
While the water is coming to a boil, in a small skillet, heat 2 more tablespoons of olive. Add the garlic and basil and cook over medium heat for 2 minutes. Do not let the garlic brown. Add the diced tomatoes, 1/4 teaspoon salt, and a few grinding of black pepper. Stir, then cook gently for 3 to 4 minutes.
Put the spaghetti into the boiling water. Stir and cook at a full boil until slightly underdone. Drain in a colander, then return the spaghetti to the pot it cooked in or to the pan you will be tossing it in at table. Place over low heat.
Add all of the cheese sauce, all of the chives, and half the peas, half the sautéed vegetables, and half the tomato sauce. Toss well for 2 minutes over low heat. Add a little more Parmesan if the sauce needs thickening (or more to taste), or a few tablespoons of hot water if the mixture gets too thick. There should not a lot of sauce, just a coating.
To present the dish, pour the dressed spaghetti into a warm serving bowl, or divide it between individual pasta bowls. Top with the remaining peas, sautéed vegetables, and tomato sauce. Garnish with basil leaves. Serve with more grated Parmigiano-Reggiano on the side.
