cjy (06/28/82)
Fettuccine This is one of my primo recipes. It goes well as both a main dish or as an appetizer to an Italian meal. Normally when I prepare this dish I don't use any type of ingredient measure - its done strictly by "feel", so the result of my instructions should be followed instead of just blindly following my recipe. INGREDIENTS 1 1/2 Tbsps butter or margarine 1 Dash of salt 1 Dash of freshly ground pepper 1 Clove of garlic 1/3 Lb. grated Parmesean cheese ( approx. ) 4 Tbsps. of milk ( approx. ) 2 Cups ( or so ) uncooked, flat noodles TECHNIQUE Cook the noodles until tender and drain well. While they are draining, take a large skillet ( 8 - 10 in. in diam. ) and melt the butter with the garlic and mash the clove into the butter. Add the salt and grind pepper uniformly over the butter. Cook this sauce for a minute or two and don't let the butter brown. Discard the garlic clove. Add the noodles to the butter sauce and toss until all noodles are separate and covered with a thin coating of the sauce. Shake a generous amount of Parmesean cheese over the noodles and toss again until each noodle has a little cheese on it. Now add a little milk ( 2 Tbsps or so ) and toss until you see a cheese sauce begin to develop on the noodles. Give another generous sprinkle of cheese over the noodles and toss. Now add a little milk to make a nice cheese sauce of desired consistency. ( You can keep sprinkling cheese and adding milk until you get a cheese sauce that pleases you. ) Serve immediately! ( Things get kind of gummy if you let it sit around and cool ) Serve as a main meal with a salad and your favorite wine, you can also prepare it at the table with a chafing dish as a showy appetizer. This is also a quick meal for my family when you have to grab a bite in a hurry. With practice, you can get the preparation time down to about 15 min. Enjoy! Chuck Young at ....ihnss!ihuxi!cjy P.S. Since all measures given above are approximate, I would greatly appreciate any comments on this dish that would enable me to get the ingredient measures more accurate. The way I learned to make the dish is when I ordered it at a restaurant and they made it at my table. Since then, I have made it over and over again with no failures and no ingredient measure. One thing that I neglected to mention was to make sure that the skillet does not get too hot and that the cheese and butter do not brown.