• 2/7 National F.A. Day - 4

    From Dave Drum@1:2320/105 to All on Wed Feb 7 04:46:00 2024
    February 7 - National Fettucine Alfredo Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: St. Thomas Cayenne Fettuccine w/Chicken Alfredo Sauce
    Categories: Pasta, Chilies, Poultry, Sauces
    Yield: 4 Servings

    3 c All purpose flour
    ds Salt
    2 lg Whole eggs
    7 tb Water
    1 tb Olive oil
    1 tb Ground cayenne pepper

    3 (8 oz ea) boneless chicken
    Breasts; in strips or cubes
    1 cl Garlic; chopped
    2 tb Olive oil
    Salt & pepper

    1 cl Garlic; chopped
    1 tb Olive oil
    1/4 c White wine
    3 c Heavy cream
    6 oz Parmesan cheese; fresh
    2 tb Unsalted butter
    Salt & pepper

    FOR THE FETTUCCINE: Combine the flour and salt. Make a
    well in the center and add eggs and oil into that well.
    Add water and mix thoroughly with fingers. The dough will
    appear a little dry but do not add more water as this is
    normal. Allow to rest for 10 minutes then divide into 4
    equal portions. Flatten into discs and run through a
    pasta press until desired thickness (it is possible to
    roll dough out with a rolling pin but the press does make
    life easier). Use the Fettuccine cutter attachment to cut
    into thin strips or, if rolling by hand, allow dough to
    slightly dry then roll out till very thin and cut into
    thin strips.

    Drop into boiling water and cook just for a few minutes
    (this is not like the boxed stuff) or until al dente
    (keep tasting - itrCOs still the best way to test for
    doneness and I wouldnrCOt exactly consider it a hardship!).

    FOR THE CHICKEN: Combine oil, garlic, salt and pepper and
    marinate the chicken in this mixture (I usually like to
    do it for a few hours but anything over 1/2 hour or so
    will suffice). Drain marinade from chicken and grill (or
    saute) until cooked through.

    FOR THE SAUCE: Place precooked chicken in a saucepan, add
    olive oil and garlic, wine, cream and parmesan. Reduce in
    pan over medium heat (sauce will begin to thicken at the
    halfway point). When thickened, add butter and cooked
    fettuccine, salt and pepper to taste. Toss until pasta is
    well coated with sauce.

    This serves 4 very generously.

    Guest Chef Paul Grybowski

    RECIPE FROM: https://www.usvi.net

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