How to prepare fettuccine in cream sauce or with salmon? Easily!

Under the mysterious foreign word "fetuchini"The most common flat and long egg noodles are covered. By itself, it does not represent anything outstanding, all the flavor is given to it by the numerous sauces with which it is served. Most often fetuchini is found in cream sauce, but it is also cooked with seafood, vegetables and meat.

Fettuccine in creamy sauce: a classic recipe

400 g of noodles are boiled and add 0.5a glass of olive oil. Spoon the butter in a frying pan and pour 300 ml of cream (they must be fat content of at least 30%), stew, and a couple of minutes before removing from the fire, add another 100 g of shabby parmesan. With this sauce we fill in the noodles. When serving on the table, decorate the dish with leaves of oregano and basil. Fetuchini in creamy sauce according to the Italian recipe is ready!

Fettuccine with zucchini and mushrooms in creamy sauce

A wonderful addition to fettuccine in creamythe sauce is vegetables and mushrooms. Boil half a kilo of fettuccine in salt water for 10 minutes. In butter, lightly fry 1 chopped onion, then add to it one shredded garlic slice, one diced squash, 300 g of champignons and 6 cabbage leaves, also finely chopped. All this stew until the zucchini are softened. Then sprinkle with dried parsley, pour 200 g of cream and stew, stirring all the time. The resulting sauce pour the noodles and sprinkle it with shabby cheese.

Fettuccine with ham and mushrooms

To prepare this dish you need to boil 400g of noodles as indicated on the filing. The sauce for fettuccine is prepared this way: melt the butter and pour into it a spoonful of flour and a pinch of salt, pour 300 ml of creamy cream. A little stew and add to the sauce 200 g boiled mushrooms (and cook them need not more than 7 minutes) and 100 grams of chopped ham. All this stew until ready, add 100 grams of grated cheese and after a minute remove and pour the resulting sauce noodles.

Fettuccine with salmon

This is one of the most delicious fetuchini. To cook it, boil 350 g of noodles, and cut 200 g of salted salmon into small pieces and fry for 3 minutes. After add 200 grams of low-fat (10%) cream and, after a minute or so, pour over the noodles with this sauce. Do not forget to add salt to the sauce and, if desired, pepper.

Almond fetuccine

This is a very delicate dish with an unusual taste,which can be served in the most exquisite restaurants, it is quite possible to cook at home. For one serving, you need to boil 250 grams of noodles in salt water. Noodles can be poured into a colander, pour out the water, and in the pan melt 100 grams of margarine, on top of which put the noodles. Warm it for a couple of minutes, and then add 250 grams of shabby parmesan, slightly less glass of grated almonds, half a glass of whipped cream and a couple of spoons of chopped green onions. If desired, you can add salt and pepper. Mix everything, let the noodles soak in the sauce for 5 minutes, and you can serve on the table!

Fettuccine in lemon sauce with shrimps

First, boil 300 g of noodles, you can with a vegetableseasoning. Then prepare the sauce, for which we fry in butter one bundle of leeks, add to it 500 g of peeled shrimp. Next, according to the traditional recipe, sprinkle shrimp with a small amount of vodka and set it on fire. When the fire subsides, add salt, 1 lemon zest, pepper and a spoonful of cream. Stew until the shrimp is ready, and then pour the sauce over the noodles.

Fettuccine with truffles

Cheese the fountain cut into cubes (it should turn out2 cups) and for 2 hours soak it in 0.5 cups of milk, then boil this mixture, adding a spoonful of butter and a pinch of salt. When the cheese is completely softened, pour in 4 egg yolks and whisk until smooth.

Now 300 g of noodles boil in salt water, andso as not to slip, add a spoonful of oil to the water. After 3 minutes after boiling, the noodles will be ready: remove it from the fire, season with sauce and truffle oil. On the table, serve with cut truffles and tomatoes (according to the recipe - also dried, but very good with salty).

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