| Pandora |
"Pandora" <mirybranca@alice.it> ha scritto nel messaggio
news:dh5uj6$pmg$1@area.cu.mi.it...
> Today I have made eggs pasta (fettuccine) by hand. I have seasoned it with
> Boletus edulis (italian people call these mushrooms "Porcini").
>
> Here the photos of fettuccine:
>
> http://tinypic.com/dyvy1k.jpg
>
> and the photo of mushrooms (we took them yesterday in the wood):
> http://tinypic.com/dyvy51.jpg
here is the Recipe:
Egg's fettuccine with Mushrooms
Category: First dish
Nb persons: 4
3 eggs - whole
300 gr. flour - 2 cups of all purpose
Put the flour on a pastry board and make a hole in the middle. Inside this
hole put the eggs. Beat the eggs with a fork, and while you are beating
them, take few flour at a time. When you will have incorporated all the
flour in the eggs, begin to work the dough with your hand. You will have to
obtain a ball shaped smooth dough, neither soft, neither hard. Flour the
ball and cut it in four parts (with a cross cut).
1) Take one piece of dough at a time and pass it through the rolls of the
Pasta machine (at the max thickness). When the first roll is passed trough
the roll, lay out and flour it on the floured pastry board. Go on in this
way with the other three pieces of dough.
2) Take the first sheet of pastry and pass it (fold up in double) through
the pasta machine's roll (at the next minor thickness). Put again the sheet
on the pastry board and flour it. Go on like this with the other 3 sheets.
3) Take again the sheets of pastry and pass them (this time without folding
in double), trough the rolls at next minor thickness.
Go on in this way till you arrive to the second-last grade of thickness.
Your sheets of pastry are ready to be cut in the fettuccine shape.
If you don't have a pasta machine:
Take 1 piece of dough and roll out with a rolling pin till you reach about 2
millimeters of thickness.
After having rolled out all the sheets: 1)take a sheet of pastry 2) roll it
on itself 3). cut into stripes 7 mm wide.
Put the ready fettuccine on a floured tray.
Cook them in boiling and salted water where you have added 1 tbs of oil.
They are ready in about 5 minutes.
FOR THE MUSHROOMS SEASON.
---------------------------------------------
400 g of fresh mushrooms cut in slices or little cubes.
(For this recipe I have used porcini mushrooms; if you don't have, you can
use other kind of mushroooms mixed with dried porcini or only dried porcini.
Once upon a time I have used also champignon).
1 cup of olive oil (EVOO)
2 garlic cloves
1 cup of chopped parsley
2-3 tsp of salt
1 tsp of pepper..
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In a large frying pan put the oil and the whole garlic cloves (let the
garlic brown but not burnt), then add the mushrooms.Put salt, pepper and
parsley. Cook for about 10 minutes, till tthe mushrooms ar soft and coloured
then throw away the garlic.
When your fettuccine are ready, drain and season in the mushrooms frying
pan.
Don't put Reggiano cheese.
Nutritional facts per serving (daily value):
Calories 49kcal
Protein 4g (8%)
Total Fat 3g (5%)
Sat. 1g (5%)
Chol. 140mg (47%)
Carb. 0g (0%)
Fiber 0g (0%)
Sugars 0g
Calcium 17mg (2%)
Iron 1mg (3%)
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Exported from Shop'NCook 3.1 (http://www.shopncook.com)
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