FETTUCCINE WITH WHITE TRUFFLE BUTTER AND MUSHROOMS
Steps:
- Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
- Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
- Transfer the mushrooms to a bowl and rinse out the pan.
- Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
- Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
- Note: This recipe was doubled for filming.
FETTUCCINE WITH WHITE TRUFFLES
Provided by Moira Hodgson
Categories quick, pastas, main course
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring salted water to a rolling boil and cook the fettuccine until al dente. Drain.
- Meanwhile, put the butter and cream into a saucepan and heat through. Add the pasta and toss. Season with salt, pepper and cheese.
- Place the pasta on heated individual plates and grate some truffle on each serving. Pass more Parmesan cheese separately.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 17 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 1691 milligrams, Sugar 2 grams, TransFat 0 grams
FETTUCCINE WITH WHITE TRUFFLES AND CHIVES
Provided by Jacques Pepin
Categories dinner, quick, pastas, main course
Time 15m
Yield Six servings
Number Of Ingredients 6
Steps:
- If using imported fettuccine, cook it according to the directions on the package. If using homemade fettuccine, add it to a pot of boiling water, return the water to a boil and cook the fettuccine about 1 minute, until just tender.
- Meanwhile, bring the cream to a boil in a large saucepan and then immediately transfer it to a stainless-steel bowl large enough to hold the cooked fettuccine. Stir in the salt, pepper and chives.
- When the fettuccine is cooked to the desired tenderness, remove approximately 1/3 cup of the cooking liquid from the pot and add it to the cream. Drain the fettuccine in a colander, shaking it well to remove all excess water.
- Add the drained fettuccine to the hot cream mixture and toss it well for about 30 seconds, until all the strands are coated. Most of the liquid will be absorbed by the fettuccine.
- Divide the fettuccine among 6 plates and pour over it any juices remaining in the bowl. Using a vegetable peeler or truffle slicer, shave the truffle directly on top of the pasta and serve immediately.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 23 grams, Fiber 14 grams, Protein 13 grams, SaturatedFat 14 grams, Sodium 227 milligrams, Sugar 4 grams
TAGLIARELLE WITH TRUFFLE BUTTER
Provided by Ina Garten
Categories main-dish
Time 10m
Yield Serves 2 or 3 for dinner
Number Of Ingredients 7
Steps:
- Add 1 tablespoon salt to a large pot of water and bring to a boil.
- Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
- Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water as necessary to keep the pasta very creamy.
- Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.
TAGLIARELLE WITH TRUFFLE BUTTER
Steps:
- Add 1 tablespoon salt to a large pot of water and bring to a boil.
- Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
- Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.
- Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.
FETTUCCINE WITH WHITE SAUCE
I got this recipe from a friend. In addition to being a wonderful sauce for pasta, this white sauce is a great basic recipe to use with seasonal vegetables such as zucchini. This sauce is also perfect for adding shrimp or scallops. Spring onions are used in this recipe as they tend to be milder in taste than other onions. Although this recipe calls for fresh garlic, minced garlic may also be used. One teaspoon of minced garlic equals 2 cloves. Since this is a white sauce, it does NOT need cheese. The pasta should be added to the sauce, not the sauce to the pasta. Please note that some ingredients used in my recipe are approximations and more spices may be needed depending on individual taste. Enjoy!
Provided by CookingONTheSide
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook fettuccine to al dente, consult package directions for cooking time.
- Add half of the stick of butter to large saucepan.
- Fill bottom of saucepan with olive oil and stir butter and oil over medium-high heat.
- Add garlic to butter and olive oil.
- Add anchovies and cook down.
- Stir in chopped peppers.
- Add onions and mushrooms and stir well.
- Add more olive oil to saucepan to wet all the vegetables.
- Add second half of butter.
- Add white wine and stir well.
- Sprinkle salt over sauce, I use about three sprinkles.
- Add oregano, I add three dashes.
- Grate fresh ground black pepper over sauce.
- Drain pasta and add to sauce.
Nutrition Facts : Calories 845, Fat 38.9, SaturatedFat 17.5, Cholesterol 159.3, Sodium 307.3, Carbohydrate 90.6, Fiber 5.9, Sugar 6.7, Protein 20
FETTUCCINE, WITH WHITE TRUFFLES
Provided by Moira Hodgson
Categories pastas, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Bring the water and salt to a rolling boil and cook the pasta until al dente (firm and resilient to the bite).
- Drain the fettuccine and return to the saucepan you have cooked it in with the butter. Add salt and pepper. Turn onto individual heated plates and serve. Sprinkle with Parmesan cheese. Grate the truffles on top.
PASTA WITH WHITE TRUFFLES
Provided by Moira Hodgson
Categories quick, pastas, main course
Time 20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in plenty of boiling salted water. Drain.
- Meanwhile, in a large saucepan big enough to hold the cooked pasta easily, melt the butter.
- Stir in the cheese and cream. Add the cooked pasta, toss well and sprinkle with salt and pepper.
- Put into a serving dish and grate the truffle over the pasta or serve the truffle at the table allowing each guest to help himself. Serve additional cheese in a small bowl.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 10 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 18 grams, Sodium 359 milligrams, Sugar 1 gram, TransFat 0 grams
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