Contrary to all diets, I and my family love macaroni. Therefore, the Italian dish fetuchini - a frequent guest on our table. There is a huge amount of sauces for fettuccine, which make them very tasty and unlike each other. How to prepare fetuchini, I learn from all friends and on different culinary sites. And now I will tell you about some ways.
Fetuchini: recipe with vegetables
Rarely does someone prepare fetuchini with vegetables. And in vain, it turns out very tasty and fast. We boil 85 g of fettuccine (macaroni) in salted water. We cut one eggplant, zucchini, bell pepper and a dozen cherry tomatoes. Sprinkle the vegetables with spices, chopped greens and salt and spread on the red-hot olive oil, which is brought to half-ready. Then add half of the onion and fry until the onion ruddy. Add 4 spoons of tomato sauce and, after boiling, stew for 10 minutes.
Then you need to pour 70 grams into a deep frying panbroth chicken, put fetuchini, vegetables and a dozen olives without pits. Minutes 3 put out on low heat. Now the dish can be laid out on plates, pesto sauce, sprinkle with roasted pine nuts and decorate with a branch of rosemary. Bon Appetit!
Fetuchini: recipe for carbonara
One small onion finely chop and fryin oil (once the dish is Italian, then on olive). Then finely chop 100 g of prosciutto ham and 4 slices of bacon, put them to the onion, add 80 g of white dry wine and braise for 5 minutes. Mix 80 g of thick cream with the same amount of milk, lightly heat and add 1 egg yolk. This mixture is poured into a skillet with ham and bacon. When it boils, put out 2 minutes, and then add 50 grams of grated parmesan and a bunch of chopped parsley.
Fettuccine should be cooked as indicated on the package, and then pour them with cooked sauce. Already in the plates you can sprinkle a dish of shabby cheese, and if you like sharp - black pepper.
Fetuchini: recipe with shrimps
One of our favorite dishes isfettuccine with shrimps, which evoke memories of Italy. To make them, you need to put 340 grams of fettuccine, and in the meantime, prepare the sauce. In a frying pan, put half a glass of butter and, when warmed, fry in it 700 g of peeled shrimp (they should get a pink shade). Then add them chopped parsley (about a quarter of a glass), 2 chopped garlic cloves, 2 tablespoons of lemon juice, as much chicken broth, salt and pepper. Hold on for another 2 minutes. Then mix the sauce with fettuccine.
Fetuchini: recipe with zucchini and mushrooms
Minutes 10 cook in salted water pasta. Then put them in a dish and cover. We prepare the creamy sauce: we spread out 50 g of creamy butter in a frying pan and fry it on a 1 onion. Add 3 shredded garlic cloves, reduce the fire and put in a frying pan one large zucchini, diced, 300 g fresh mushrooms and 6 cabbage leaves (also finely chopped). All this needs to be extinguished for about 10 minutes (zucchini should become soft), and then sprinkle with dry parsley, black and white pepper and salt. Now you can add a jar of cream to the sauce and continue to stew. However, we must not allow the sauce to boil, because cream can curdle. Gently add a quarter spoon of ginger, as much sweet pepper, bay leaf, white pepper and salt. The sauce is ready, now you can pour it pasta, sprinkle with shabby parmesan and serve.
Fetuchini: recipe with mushrooms and yogurt
The most delicate fetuchini are obtained in yoghurtsauce. We boil 300 g of pasta in salt water. In a frying pan, warm 2 spoons of olive oil and fry 1 shallot on it, finely chopped (it should become transparent), add garlic, black pepper, 300 g of fresh champignons, cut in half, and a spoon of ground tarragon leaves. Fry everything a little (mushrooms should be soft), salt. Then you need to pour a third of a glass of white wine into a frying pan and evaporate until the volume reaches what was before the addition of wine. After that, you can add a glass of yogurt (it should be natural, and according to the original recipe - goat) and bring to a boil. The sauce is ready. Now it can be mixed with pasta, sprinkle with parmesan shabby and decorate with sprigs of sage.
Now you know how to make fettuccine with a variety of sauces.