FETTUCCINE ALFREDO: La ricetta Romana
They were born in the early 1900s in a trattoria in Rome, and their name tells the story of a small, infinite gesture: taking care of each other, as you can and with what you have available. Alfredo Di Lelio had just become a father, his wife Ines had just given birth to their first child and in order to help her regain strength, the cook prepared a pasta dish that was so good that she suggested adding it to their menu.
However, the story of Fettuccine Alfredo was just at the beginning. No one could have imagined that this recipe would be "adopted" by a couple of Hollywood actors and taken across the ocean. Who knows if Alfredo would have ever dared to dream that his dish, born out of love, would conquer thousands of people on the other side of the planet.
Is this not, after all, one of the magical powers of cooking? It can cancel distances and differences, reminding us that even the smallest gestures can change the world.
Preparation time: 10 minuti
Cottura: 5 minuti
Dosi: Per 4 persone
Ingredienti:
400 g di fettuccine o tagliatelle
200 g ofParmigiano Reggiano DOP 24 mesi EMILIA FOOD LOVE
150 g of burro
Pepe nero
Method
- Grattugiate il Parmigiano Reggiano fino a ottenere il quantitativo indicato e tenetelo da parte.
- Portate a ebollizione abbondante acqua salata, quindi immergete le fettuccine e fatele cuocere un paio di minuti.
- Intanto scaldate metà del burro in una padella capiente e unite un mestolo di acqua bollente, prelevandolo dall’acqua di cottura della pasta.
- Scolate le fettuccine, adagiatele nella padella e unite subito altri due mestoli di acqua di cottura insieme al restante burro tagliato a tocchetti.
- Risottate la pasta ultimandone la cottura, facendo assorbire il liquido aggiunto.
- Quando le fettuccine risulteranno ben cremose, mantecatele unendo il Parmigiano e un altro mestolo di acqua bollente.
- Servitele subito con un’abbondante spolverata di pepe nero macinato fresco.
Un suggerimento
Per un gusto via via più intenso e deciso, provate a sostituire il Parmigiano Reggiano DOP 24 mesi con la stagionatura 36 mesi o con quelle più ancora più lunghe come 48, 60 oppure 72 mesi.
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SAVORY PANNA COTTA with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey
A recipe disputed among several European countries and famous worldwide, documented for the first time in Italy—specifically in Piedmont—in the 1960s: it's Panna cotta, a dessert with an unmistakable texture and taste.
Our Panna cotta is a savory delicacy with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey. Balanced yet enveloping, rustic yet elegant: its taste alone would suffice to make it the star of the table, but thanks to the decoration with walnuts and rosemary, it's also a delight for the eyes.
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If we think of a cake, the first shape that comes to mind is a round one, maybe because originally cakes needed to resemble the moon as they were baked in honor of the Goddess Artemis, guardian of the moon. Today there are cakes of every shape, color, and flavor. Sweet ones, but also savory ones, like the protagonist of our recipe.
Our Soft Cake with Parmigiano Reggiano is a real Emilian delight, so - along with the King of cheeses - Parma Ham could not be missing. Delicious and beautiful, it captures both the eye and the palate: whether it's an ordinary day or a special occasion, together with the Soft Cake, you'll bring to the table the atmosphere of celebration.
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It is said that Marco Polo brought pasta to Europe on his way back from his journey through the Silk Road in Asia. However, although fascinating, this story has turned out to be false: pasta, in fact, was already known and consumed in 1000 B.C. by the Greeks and the Etruscans and has been part of our history since the earliest wheat crops.
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