Our friends Peter and Lisa Vanderminden made this for us in college at their house in Schenectady, NY, circa 1982. It may not be terribly authentic, but it's fast, simple, tasty, and indulgent. You can tweak the cheese: 50/50 works fine too. You can also augment this with peas, roasted red peppers, etc, if desired. This makes two generous dinner portions.
We make fresh pasta by hand: it gives a restaurant quality to this dish. Briefly: 100 g AP flour, 100 g coarse Semolina flour, 2 whole eggs, whiz in food processor until it comes together (under a minute), let rest covered in the fridge for at least an hour before rolling out and cutting.
1 C Heavy Cream (Light/Table Cream works too; milk will not)
2/3 C Romano Cheese (40 g)
1/3 C Parmesan Cheese (30 g)
1-2 clove Garlic, minced
1/2 tsp Black Pepper
1 Tbs Tarragon, fresh, chopped fine
2 Tbs Basil, fresh, chiffonade
8-12 oz Pasta, fresh, cut into fettuccine
1 Tbs Butter
2 Tbs Parsley
Cook the Pasta.
While the water heats and Pasta cooks, prepare the sauce.
Heat Cream, Cheeses, Garlic, Pepper, Tarragon, Parsley slowly in a covered bowl in the microwave (about 3 minutes of 30-second blasts), or a heavy pot over low flame, until cheese is just melted: you don't want it to coagulate.
Drain pasta.
Add pasta to sauce so it doesn't stick -- you may not need all of it; combine gently.
Garish with Basil, serve in heated pasta plates.
No comments:
Post a Comment