-Recipe of the Week -About Us
Menu Bar SiteMap FAQ HOME MAIL INDEX GLOSSARY

green arrow Recipes
Quick & Easy
Pasta
Appetizers
Soups
Main Courses
Salads
Pasta Salads
Risottos
Recipes by Region
Mideast Recipes
green arrow Basics
Ingredients
Utensils
Cheeses
Wine
- Glossary
green arrow FAQ
- Cookbooks
- Tell a friend

Special Sections

arrow Cooking Classes
Cooking classes in the U.S. and Italy.


- Gastronomy Tours
Tour Wine & Olive oil country and other regions.

arrow Links
Links to other sites of related interest.

- Sources
Where to buy special ingredients and utensils.

- Ask the Chef
If you don't find your recipe.


PRIVACY POLICY



<< PREVIOUS - BROWSE RECIPES - NEXT >>

FETTUCCINE WITH DOUBLE BUTTER AND SPINACH

Fettuccine al doppio burro con spinaci

Preparation - Medium
Serves 4

Vegetables and pasta are often eaten together in Italy. Gruyere - the other "butter" here - makes a pleasant change from Parmesan and go with the spinach; fresh peas, asparagus, or mushrooms can also be used.The dish is very simple to make, and the result is soft and creamy.

  • 8 oz fresh spinach, washed and thinly sliced
  • 1/2 package (5 oz) frozen spinach
  • 1/2 cup plus 1 T unsalted butter
  • coarse salt and freshly ground black pepper
  • 1 cup heavy cream
  • 1 lb fettuccine, preferably fresh
  • 4 oz Gruyere cheese, freshly grated

PREPARE the spinach.

MELT the 1 tablespoon butter in a skillet and add the spinach and salt and pepper to taste.

COOK for 10 minutes on medium heat, then add the cream and simmer for 5 minutes.

BRING 6 quarts water and 1 1/2 tablespoons coarse salt to a boil in a large pasta pot.

COOK the fettuccine until al dente.

DRAIN.

PUT 1/2 cup butter, cut in pieces, in a heated serving bowl and add the fettucine.

MIX thoroughly.

GRADUALLY add the Gruyere to the butter and pasta, mixing.

WHEN thoroughly mixed, add the spinach mixture.

TOSS and serve at once - with a pepper mill on the table.

(Serve immediately because the Gruyere will become stringy.)


NOTE: If there should be any pasta left over, pour a little cream over reheat in a 400 F oven for about 15 minutes.

Source:
Italian Cooking in the Grand Tradition
Jo Bettoja and Anna Maria Cornetto
The Dial Press

PRINT  -  EMAIL

<< PREVIOUS - BROWSE RECIPES - NEXT >>

Copyright 2000,2012 e-rcps.com, All Rights Reserved