Qto as pastas, prestam mais ou menos, nunca levo os molhos, tento eu mesmo fazer, e as pastas só as mais baratas, acho ridiculo pagar mais de R$10,00 por 200gr farinha de trigo e água, beringela, pecan , etc e só levo porque chego sem saco e é 1 minuto, sem dúvida as frescas da Cobal e outras patisseries devem dar de 1000. Aí o melhor são as secas de grano duro italianas.
Hoje vou me regalar com um fettuccine à Alfredo di Roma e um paillard, que farei daqui há pouco, o tempo convida.
Deixo a vc e aos amigos a receita e os comentários:
FETTUCCINE ALFREDO with CHEESE, CREAM AND BUTTER
Fettuccine all'Alfredo
Rome - Lazio
Preparation - Medium
Serves 4
The original owner of Alfredo's Restaurant in Rome, Alfredo Di Lelio, is said to be the originator of this delicious but rich dish of worldwide fame. He has since passed away, and the recipe for both the fettuccine pasta and the sauce remain secret. Some say the creaminess and lightness of the fettuccine and/or the sauce was in the cheese he used, or the addition of a little olive oil to the preparation of the fettuccine, others that the fettuccine was cooked in milk, still others that he gave each dish his blessing with a final toss using his gold fork and spoon before sending it to table.*
The quality and taste of the ingredients is the key to success with fettuccine Alfredo - especially the fettuccine and the cheese. The fettuccine should either be freshly made and as thin as possible, or, if store bought, the best fresh (not dry), thinnest pasta you can buy.
- 10 oz fresh fettuccine or tagliatelle
- 8 tablespoons unsalted butter, at room temperature
- 1/2 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table
- 1 cup heavy cream, very lightly whipped
- Salt and freshly ground pepper (use white pepper if you have it)
SET the pasta water to boil.
TIMING is important with this dish - ideally the pasta finishes cooking when your sauce is ready - although the sauce will 'hold' for a short while on very low heat. If you are using fresh fettuccine, it can cook in as little as 2 minutes (plus the time it takes your water to boil), so you must prepare your ingredients accordingly. Fettuccine Alfredo is 'finished' in the pan - the cooked and drained pasta is added directly to the warmed and mixed ingredients in the pan.
IN a pan large enough to hold all the pasta , melt the butter over low heat.
ADD slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon till it is hot and slightly reduced. (variation: use 1/2 of the cream here, add the rest just at the end before you add the pasta.)
ADD slowly the grated cheese as you continue stirring or whisking.
ADD salt and pepper to taste.
ADD the cooked and drained pasta. Mix well with a wooden spoon.
TURN into a warmed serving bowl, or directly onto warmed plates.
PASS grated Parmesan at the table.
Alfredo alla Scrofa - restaurant in Rome where 'Fettuccine Alfredo' was invented. This is their posted version of Fettucine Alfredo.
Per serving: Calories 455 - Protein 11g - Total Fat 38g - Sodium 291mg - Cholesterol 143 - Carbohydrates 20g - Fiber 0g
...
MAF| foi o máximo que a preguiça e o cansaço de sexta
| entre a pasta e o vinho ( o Zona Sul está com promo
| de D Dominga a R$ 14,54, prix qualité irretocável ,
| e tem um filé mingnon congelado a 10,e queréquéqué)
| e o Dvd que me espera.
Vinho e filet mignon... E aquelas pastas do
Zona Sul? Prestam? Eu ia ate experimentar
outro dia, mas achei o preco do produto para
levar para casa (da pasta + potinho com os
molhos) meio salgado sem saber se presta, ja
que na Cobal de Botafogo tem uma loja onde
os precos sao mais em conta e a pasta (boa
para quem nao sabe preparar sozinho) ja vem
pronta com o molho, é so levar pra casa e
colocar no forno (ou congelar).
(mudando o assunto para COMIDA, mostrando
que homens e animais nao diferem muito mesmo...)
8-P
[ ] Rubens
.
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