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Noodles with Alfredo sauce: my way

I usually prepare pasta with a delicious sauce called Alfredo. But mine it´s an own version as rich as the sauce was created by the Italian Alfredo Di Lelio. This was elaborated by the restaurateur on his mother´s restaurant located on it used to be Piazza Rosa, in Rome, in 1908. Nowadays, their descendants still preparing it on «Il Vero Alfredo», although they´ve moved to another site in the Italian capital. Essentially, it is a very creamy sauce, made it with butter and Parmesan cheese, and these ingredients make possible season it in many ways.

The present recipe doesn´t use butter, but I can assure is not necessary. I´ve used bacon that I´ve fried with a little bit olive oil. The fat that usually releases the bacon is enough for stir-fry the chive and the cornflour. Once more I decided to cook noodles, because is between pastas one of my favorites, but you can prepare yours. Is always the sauce the authentic main character. Let’s go into the kitchen.

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Ingredients

150 gr bacon finally cut
150 gr mushrooms
1 chive
2 garlic cloves
1 cup cream + 1/4 cup milk
1-2 tbsp extra virgin olive oil
1 tbsp Maizena corn flour
80 gr grated Parmesan cheese
1 pinch ground nutmeg
black pepper
1 tsp finally chopped fresh peppermint
salt

How to prepare Alfredo Sauce: my way

Fry the bacon with 1 tbsp of olive oil until they browned. Add more olive oil if it were necessary and add the garlic, finally laminated, and the chive. Put salt to taste, sauté for a few minutes and later add the Maizena and stir.
Incorporate the laminated mushrooms, add salt, sauté a couple of minutes and then add the cream and milk. Season it with ground nutmeg, black pepper and check the salt.
Let it cooking down-middle heat until the sauce have thickened. Add the half of the cheese before finish cooking.
Once it has thickened incorporate the pasta, previously cooked in plenty of salty water and very well drained.
Serve immediately and sprinkle with the rest of the cheese and the chopped peppermint.

This is another way, easy and delicious, to prepare pasta. Whatever pasta you prefer, put a peppermint twig or a bay leaf into the water you cook the pasta and you will see such a great result. If you want to read more Italians recipes click here.

Etiquetas: Alfredo pasta, Alfredo sauce, bacon, Italian recipe, olive oil, parmesan cheese

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Ham and spinach risotto: Italian recipe

6 Jul

As I recently promised, here I come with a risotto, whose recipe I came across dusting my little library. The rice is one of the feedings that I cook more often, and for this reason I try to eating it in many different ways. It´s the heritage from Cuba, where there is not one day when it doesn´t eat rice. The proposal that I present today tries to follow my book´s recipe, but as always, you´ll find here my personal touch.

And as always too, here you have some notes of the risotto, whose Italian nature it isn´t unknown. Originative from northwest of this nearby country, specifically from the East of Piamonte, West of Lombardía and Verona, places plenty of rice, the risotto is a pillar in the north gastronomy. The clear future of this Italian dish is the cheese, generally Parmesan, and a high quality rice variety, round-medium to small grain white rice, with less amylose, that makes possible when it liberates more starch, a creamiest and tastiest rice.

Although I didn´t use none of the varieties that more frequently are used in Italy for the risotto, here I mention some of the most popular. They’re Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma y Vialone Nano. The best and most expensive varieties are Carnaroli, Maratelli y Vialone Nano, with little differences between them. The Carnaroli, for example, is less likely than Vialone Nano to get overcooked, but the Vialone Nano, being smaller, cooks faster and absorbs condiments better. The matter is that you can choose a round rice, just like some we have here in Spain. If you follow my tips you’ll get a risotto with the authentic taste.

This is the English version for Risotto de Jamón Cocido con espinacas that you can read here.

Ingredients to prepare Ham and Spinach risotto

4 cup boiling chicken broth (you can dissolve 2 tablets in the same measure of boiling water)
225 gr fresh spinach
120 gr ham
1 tbsp olive oil
3 tbsp butter
1 chive finally chopped
280 gr white round rice
3/4 cup dry white wine
1/2 cup evaporated milk or cream
85 gr grated Parmesan cheese
1 tbsp finally chopped peppermint
salt and pepper

How to prepare Ham and spinach risotto

Cut finally the chive. Wash and cut the spinach julienned and cut the jam into strips. Reserve all.
In a thick base pan heat the olive oil with 2 of the three butter tablespoons until it be completely melted.
Add the chive y salt to taste if the butter hadn´t salt. Sauté until the chive starts to change its color. Care not to burn.
Down heat, add the rice and stir in order to mix with the butter and the chive. Leave just a couple of minutes and just when the grains be transparent add the wine and leave it until it has evaporated.
Now it comes the moment when you have to add the chicken broth, ladle by ladle. Low the heat just a bit in order to the liquid burble.
Leave it cook for 15 to 20 minutes depending on the strength of the rice or until the broth has been absorbed.
A few minutes before finishing the cook add the spinach and the ham we had cut and set aside.
After the cook time has finished incorporate the rest of the butter and evaporated milk or cream. Stir, add the cheese and the peppermint, and stir again.
Put salt y pepper to taste y dish it up right away.
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