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Showing posts with label PASTA WITH BUTTER AND CHEESE. Show all posts
Showing posts with label PASTA WITH BUTTER AND CHEESE. Show all posts
1 lb(500g) dried pasta 2 tbsp (30g) butter 1 cup (250ml) heavy cream 2/3 cup (60g) freshly grated parmesan salt, black pepper additional freshly grated parmesan to serve
Cook pasta in a large pot of boiling, salted water, until firm to the bite. While pasta is cooking, place butter and cream in a skillet over medium low heat. Heat through, then simmer gently until just thickened, 1-2 minutes. Add salt and peppier to taste. Drain pasta. Add pasta with parmesan to the hot sauce. Toss well to coat. Serve immediately with additional parmesan.
which pasta?
Medium to wide ribbons - fettuccine, tagliatelle. pappardelle.
COOKS' NOTE Fettuccine is the traditional pasta to serve with this famous sauce. Alfredo was the owner of a restaurant in Rome where the great and the good flocked in the 1950s and 60s. He used to give a final toss to the tagliatelle with a large gold fork and spoon before setting the dish on the tables.
1/2 stick (60g) butter 1 shallot, finely chopped pinch saffron threads, soaked in 4 tbsp boiling water 1/2 cup (125ml) dry white wine 1/2 cup (125ml) heavy cream salt, black pepper 1 lb (500g) dried pasta
Melt butter in a skillet over medium heat. Add shallot and cook, stirring frequently, until soft, 5 minutes. Add saffron, saffron water, and wine and simmer rapidly until reduced by half, 5 minutes. Add cream and cook until thickened, 1 minute. Add salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain, reserving 1/2 cup pasta water. Add pasta to the hot sauce. Toss well to coat, adding reserved water as needed. Serve immediately.
WHICH PASTA?
Medium to wide ribbons - fettuccine, tagliatelle, pappardelle.
1 lb (500g) dried pasta
5 tbsp (75g) butter
2oz (60g) gruyere, cut into 1/2in (1cm) cubes
2oz (60g) fontina, cut into 1/2in (1cm) cubes
3 1/2oz (lOOg) mozzarella, cut into 1/2in (1cm) cubes
6 tbsp freshly grated parmesan pinch cayenne pepper
additional freshly grated parmesan to top
1 tbsp dried breadcrumbs
Preheat oven to 400°F (200°C).
Cook pasta in a large pot of boiling, salted water, until just firm to the bite. Drain, reserving 1/2 cup pasta water. Return pasta with butter to warm pasta pot and stir to coat. Add gruyere, fontina, mozzarella, parmesan, and cayenne. Mix thoroughly until the cheese is melting but not completely melted. Sprinkle with 1 tbsp additional parmesan and breadcrumbs. Place in a buttered 12in x 8in x 3in (30cm x 20cm x 5cm) oven-proof dish. Bake until just golden and crusty, 10-15 minutes. Leave to stand for 5 minutes before serving. WHICH PASTA?
Medium tubes or shapes - penne, macaroni, fusilli, conchiglie.
THINK AHEAD
Assemble up to 1 day in advance. Cover, unbaked and refrigerate. Allow an extra 5 minutes in the oven when cooking from cold.
1 lb (500g) dried pasta 5 tbsp fresh lemon juice 1 tsp grated lemon zest 8oz (250g) mascarpone salt, black pepper 1 handful torn fresh basil
Cook pasta in a large pot of boiling, salted water, until firm to the bite. While pasta is cooking, place lemon juice and zest and mascarpone in a skillet over medium low heat. Warm gently, stirring constantly, until heated through, 3-4 minutes. Add salt and pepper to taste. Drain pasta, reserving 1/2 cup pasta water. Add pasta with basil to the hot sauce. Toss well to coat, adding reserved water as needed. Serve immediately.
WHICH PASTA? Ribbons or strands - linguine, fettuccine. tagliatelle.
COOKS' NOTE Mascarpone is an Italian cream cheese; here its richness is lightened by the lemon and the basil.
1 lb (500g) dried pasta
2 tbsp (30g) butter
1/2 cup (125g) crumbled gorgonzola
3 tbsp milk
3/4 cup (175ml) heavy cream
salt, black pepper
Cook pasta in a large pot of boiling, salted water, until firm to the bite. While pasta is cooking, melt butter in a skillet over low heat. Add gorgonzola and milk and warm gently, stirring constantly, until melted, 2 minutes. Stir in cream and warm gently until hot through, 1 minute. Add salt and pepper to taste. Drain pasta. Add pasta to the hot sauce. Toss well to coat. Serve immediately
WHICH PASTA?
1 lb(500g) dried pasta
4 tbsp crumbled gorgonzola
4oz(125g) ricotta, crumbled
1/2 stick (60g) butter
salt, black pepper
additional crumbled gorgonzola to serve
Cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain, reserving 1/2 cup pasta water. Return pasta with gorgonzola, ricotta, and butter to the warm pasta pot. Toss well to coat, adding reserved water as needed. Add salt and pepper to taste. Serve immediately, sprinkled with an additional 2 tbsp gorgonzola. WHICH PASTA?
medium tubes or shapes - ditali, penne, macaroni, fusilli. conchiglie.
VARIATIONS GORGONZOLA, RICOTTA, AND BABY SPINACH
Add 2 handfuls baby spinach leaves to the drained pasta wilh the gorgonzola and ricotta. Finish as directed. GORGONZOLA, RICOTTA, AND BASIL
Add 1 handful fresh basil leaves to the drained pasta with the gorgonzola and ricotta. Finish as directed. GORGONZOLA, RICOTTA, AND ARUGULA
Add 2 handfuls arugula leaves to the drained pasta with the gorgonzola and ricotta. Finish as directed.
1 lb (500g) dried pasta
1 cup (90g) freshly grated parmesan
3/4 cup (90g) grated emmental, gruyere, or edam
3/4 cup (90g) grated mozzarella, fontina, or provolone
1 stick (125g) butter
black pepper
Cook pasta in a large pot of boiling, salted wafer, until firm to the bite. Drain, reserving 1/2 cup pasta water. Return drained pasta with parmesan, your choice of cheeses, and butter to the warm pasta pot. Toss well to coat, adding reserved water as needed. Add pepper to taste. Serve immediately. WHICH PASTA?
Medium tubes or shapes - penne, macaroni, fusilli, conchiglie.
1 cup (250ml) heavy cream
2 egg yolks, beaten
1/3 cup (60g) freshly grated parmesan
1 lb (500g) dried pasta
salt, black pepper
additional freshly grated parmesan to serve
Mix cream, egg yolks, and parmesan in a bowl until combined. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain pasta, reserving 1/2 cup pasta water. Return pasta to the warm pasta pot. Add cream mixture and toss well to coat, adding reserved water as needed. Add salt and pepper to taste. Serve immediately with additional parmesan. WHICH PASTA?
1 lb (500g) dried pasta
1 stick (125g) butter, cut into cubes
1 cup (lOOg) freshly grated parmesan
salt, black pepper
additional freshly grated parmesan, to serve
Cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Return pasta to the warm pasta pot. Add butter to the pasta. Toss well to coat. Add parmesan and salt and pepper to taste. Serve immediately with additional parmesan. WHICH PASTA?
Strands or ribbons - spaghetti, tagliolini, fettuccine, tagliatelle, pappardelle.
COOKS' NOTE Don't hold back on the black pepper - this dish is best with generous amounts. VARIATIONS BUTTER, PARMESAN, AND HAM
Add 4 slices ham, cut into short, fine strips, 1 in (2.6cm) long and 1/4 in(0.5cm) wide, to pasta with butter. Finish as directed. BUTTER, PARMESAN, AND PARSLEY
Add 2 tbsp finely chopped fresh flat-leaf parsley to pasta with butter. Finish as directed. BUTTER, PARMESAN. AND ASPARAGUS
Cook 8oz (250g ) small asparagus tips in boiling, salted water until just tender, 2-3 minutes. Drain and add immediately to hot pasta with butter. Toss gently to avoid crushing. Finish as directed. BUTTER, PARMESAN, AND PEAS
Cook 4oz (125g) tiny frozen peas in boiling, salted water until just tender, 2 minutes. Drain and add immediately to hot pasta with butter. Finish as directed.
No pasta lover's pantry is complete without a wedge of Parmesan in the refrigerator. Always buy Parmesan in a piece, never pre-grated. It's best to buy a wedge that weighs no more than 8-10oz (250g-300g), as a larger piece will probably dry out before you use it up. Store wrapped in foil in the warmest part of the refrigerator. If it does dry out, try wrapping it in a piece of damp cheesecloth to re-moisten. Parmesan can be frozen and it will retain its flavor well, but it will become too crumbly to grate when defrosted.
We always buy Italian Parmesan and, whenever possible, Parmigiano-Reggiano. Although more expensive, it is unquestionably superior in flavor and texture. We like to present Parmesan at the table in a manageable piece with a small hand grater and allow everyone to enjoy freshly grating their own additional cheese. Otherwise, grate it first in the kitchen and serve it in a bowl.
Pecorino Romano is a tangy, salty sheep's milk cheese which is also suitable for grating. It is traditionally served with pasta dishes originating from Southern Italy, where pungent flavors dominate. When called for in a recipe, it is because the distinctively sharp taste of Pecorino is the best complement to the sauce. And, although we do list grated Parmesan as an alternative, we urge you to seek out Pecorino cheese from Italian specialty and gourmet stores to serve when it is the most appropriate choice for the recipe.
Gorgonzola is a creamy colored, blue-veined cheese with a flavor that varies from mildly tangy to piquant. When buying Gorgonzola for pasta, remember that the creamier the consistency, the mellower the flavor.
When buying mozzarella at the supermarket, always choose whole milk "fresh" mozzarella that comes in a squashed, ball shape and is sold in plastic bags surrounded by water. Never buy die rubbery blocks of mozzarella. Real mozzarella is made from the milk of the Italian water buffalo and has a fresher flavor than mozzarella made from cow's milk. But, for cooking, the superior buffalo mozzarella is not essential.
