Okay after hearing from some of you about not having heavy cream in my great grandmother’s fettuccine Alfredo recipe I have another to share. Though if you read my post you would understand that the true AUTHENTIC ITALIAN FETTUCCINE ALFREDO DOES NOT USE HEAVY CREAM. Please click the link to the original post http://statenislandfoodandwine.com/2009/10/26/fettuccine-alfredo/

I’m not saying one is better than the other just that it was my great grandmother’s recipe which was pretty true to the original recipe. You be the judge and let me know what you think.

So here you go…

Ingredients

Serves 4-6

8 tbsp. unsalted butter

1/2 pint heavy cream

1 lb. fresh fettuccine

1 cup freshly grated Parmigiano-Reggiano

freshly ground pepper

freshly ground nutmeg

Set water to boil in a pot for the pasta. Salt the water.

Melt the butter in a large saute’ pan over low heat.  Once the butter is melted add the cream an let it get warm. Stir gently. DO NOT BOIL!

Cook the pasta in the boiling water to al dente. Once cooked drain the pasta and mix throughly with the butter and cream in the saute pan over low heat. Stir gently and add the Parmigiano-Reggiano and toss until sauce thickens slightly. Season with pepper and nutmeg.

Remove from the heat and serve immediately.

Mangia!

Thanks for reading.

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“Life is a combination of magic and pasta!”

-Federico Fellini, Italian Film Director

Why is PASTA popular? Alone it is a bland piece of wheat (it better be a quality durum!). Ah, but dress up that wet noodle with an menagerie of sauces and you have the # 1 dish in the world. The most popular sauces are tomato based but there are others.

What is PESTO? Where does it come from? Why is it green? Is it easy to make?

Pesto or the proper name Pesto Genovese is associated with the Italian city Genoa (did someone say salami?) in the Liguria region. The word “Pesto” is actually late Latin for “pestare” which means “pounded”. According to the Dictionary of Italian Food and Drink by John Mariani, “Pestare” is tied to Pesto because the actual concept of pesto to ancient condiments was made by grinding spices with a mortar and pestle. Then it is combined with oil. This technique was well known in ancient Persia and Rome.

Pesto is actually a technique but why is it associated with the herb basil?

Simply because basil was everywhere in Genoa, Italy. Basil was well suited for long travel around the Mediterranean. Basil was also know for its medicinal qualities all the way back to the Greek Hippocratic regimen.

This wonderful sauce is the very essence of Summer. If made with the freshest Basil be prepared for a sensory overload for both the nose and palate.

So now let’s make PESTO GENOVESE…..

Ingredients

Makes 1 cup

2 cups of fresh Basil, rinse with water and dry

2 Tbsp of pine nuts (pignoli)

1 garlic clove

Pinch of salt and black pepper

1/2 cup extra virgin olive oil

1/4 cup of graded Italian Parmigiano-Reggiano or Grana Padano cheese (do not use the domestic cheese’s as a substitute … trust me!)

shot glass (1 oz.) of club soda, optional

Chilled Bottle of Ruffino Orvieto Classico, NOT OPTIONAL…trust me!

Open up the bottle of wine and pour yourself a glass.

Combine the pine nuts, basil, garlic, salt and pepper in a food processor. Chop and slowly drizzle in the olive oil. Then add the club soda, if you wish. Add the cheese 1 Tbsp at a time.

Pour yourself another glass of wine.

Bravo! You’re done…and you said you can’t cook.

Now boil some water for your pasta and mangia!