NATIONAL FETTUCCINE ALFREDO DAY
Fettuccine literally means “little ribbons” is a type of pasta popular in Roman and Tuscan cuisine. It is flat thick pasta made with egg and flour.This is a pasta dish made from fettuccine tossed with Parmesan, cream and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating on the pasta, one of the oldest and simplest ways to prepare pasta.
STORY BEHIND THE CREATION
Alfredo di Lelio, an Italian restaurateur, created Fettuccine Alfredo in 1908. After his wife had given birth to their first son that year, she did not have an appetite. To help encourage her to eat, he created a dish of noodles, cheese and butter. She liked the dish so much that she thought he should put it on the menu at his small restaurant in Rome. Everyone around the world has been enjoying this dish ever since. Today it is one of the most popular pasta dishes in America.
Recipe for four
Whipping cream 30ml
Shredded parmesan cheese 15gm
Salt & White pepper to taste
Chopped fresh parsley 10gm
In a large sauce pot, cook fettuccine. In a saucepan, heat butter and whipping cream over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper. Drain fettuccine; return to saucepot. Pour sauce over warm fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.