Fettuccine ( Italian: Fettuccine , from fettuccia - ribbon) - one of the most popular types of pasta in Rome . The composition of the dish includes thick noodles , similar to tagliatelle , and various sauces . Traditionally, in Italian cuisine , fresh or homemade noodles are used to make this pasta, however, pre-dried filling is also sold in the markets.
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Content
Form
Fettuccine is a thin flat strip of dough about 7 mm wide: they are similar to tagliatelle , from which they differ only in greater width.
Prevalence
One of the most popular dishes using fettuccine is the so-called. Fettuccine Alfredo [1] , coined in the early twentieth century by Alfredo di Lelio , the owner of a restaurant in Rome. This dish, consisting of fettuccine mixed with butter and grated parmesan with a little water from cooking pasta, [2] is a variation of the traditional Roman dish “fettuccine al burro e parmigiano” [3] According to legend, di Lelio tripled the amount of butter in a traditional home recipe when his wife lost appetite after giving birth. [3] [4] [5] A very rich recipe, in addition to the lavish serving ceremony invented by di Lelio, led to the popularization of dishes, first in Italy, and then, thanks to visitors from celebrities, and abroad.
Recipes
Notes
- ↑ "fettuccine" at Collins Dictionary , accessed 2016-11-22 ( archive )
- ↑ Downie, David. Cooking the Roman Way . - HarperCollins, 2011 .-- P. 106. - ISBN 9780062031099 .
- ↑ 1 2 Carnacina. Roma in Cucina. - P. 72–73.
- ↑ Alfredo 1914 . alfredo1914.com . web. Date of treatment September 6, 2017.
- ↑ La Storia (Italian) . il vero Alfredo . web. Date of treatment September 6, 2017.