Fettuccine Alla Noce - Fettuccine With Walnuts

This recipe I came across in the now vintage, The Umberto Menghi Cookbook. I have been adding walnuts to my canneloni recipe this year, and I love the texture it brings. This sauce makes enough for 450 g of fettuccine!

Ingredients:

50 g butter
450 ml whipping cream
200 - 250 g walnuts, shelled and finely chopped
salt and freshly ground black pepper to taste
Parmesan cheese, coarsely grated

Directions:

Cook the Fettuccine al dente 3 to 5 minutes.

Melt butter in a large skillet on medium heat.

Add cream to butter and cook on medium heat until cream begins to bubble.

Add walnuts ( reserving 3 for garnish) to the butter and cream and simmer on medium heat for 4 to 5 minutes, allowing the flavour of the walnuts to mix with the cream. Season with salt and pepper.

Add fettuccine to sauce. Toss and heat.

Gradually add Parmesan cheese to the fettuccine. toss together and heat throughly until cheese melts and sauce thickens. Put Fettuccine into a warm serving bowl or on warm plates, Garnish with walnuts, sprinkle with parsley and serve.

Pomodoro Sauce

Sunday is the traditional day for Pasta in Argentina. Today Mr. T took over the cooking duties, and he certainly out did himself with this deceivingly simple and insanely delicious Pomodoro Sauce, for our Ravioli.

Ingredients:
1 fresh and very ripe tomato
1 Tbsp. olive oil
1 Tbsp. sugar
salt
pepper
pimentón
1 cup tomato puree
1 olive
2 cloves of garlic
2 laurel leaves
basil leaves chopped
splash of red wine

Directions:
- Put to boil some water. Score a cross with a knife at the end of the tomato (not the stem side). Blanche the tomato for 30 seconds. Now the skin can be removed easily.

- Finely chop the tomato to a puree consistency. Put into a sauce pan.

- Add olive oil, sugar and splash of red wine. Let is simmer for 5 minutes. Add salt to taste.

- Add tomato puree and the laurel leaves to the mix. Let it simmer for another 5 minutes.

- Remove the pan from the heat and add the chopped olive and garlic, pepper, pimentón and basil.

Enjoy with two plates of pasta cooked al dente.

* Recommended to have some fresh bread on hand to clean the plate of the sauce after eating all the pasta.

Mr. Tango´s Crepe Recipe

Mr. Tango is a master at making crepes. You can use this recipe to make Canneloni, as a meal for breakfast or a dessert.


Para 10 unidades:

Ingredientes:

3 huevos grandes-large eggs
30 grs. de manteca-butter
1 y 3/4 tazas de leche-milk
1 taza de harina-flour
1 cucharada de té de sal-salt
1 cucharada de té de polvo de hornear-baking powder
4 cucharadas de azúcar-sugar

opcional pancakes:
1 taza de leche en polvo-powdered milk

Preparación:

Derretir la manteca y agregarla a los huevos. Batir para homogeneizar.
Disolver el azúcar con la leche entibiada. (Eventualmente agragar la taza de leche en polvo). Agregarla la leche a los huevos.
Espolvorear una cucharadita de polvo de hornear y otra de sal a la mezcla.
Continuar batiendo a la vez que se le agrega la harina, tamizándola con un colador.
Cocinar usando una panquequera tomando la mezcla con una medida de 1/4 de taza.