Fettucinni Pescara Recipe
Pesacara is the capital city of the Pesacara Province in Arbuzzo, Italy. It developed from around 1600 BC and located on the Adriatic Sea coast at the mouth of the river Aterno – Pesacara. The name of the ancient city and also the river was Aternum and was connected to Rome through the Via Claudia Valeria and the Via Tributina. The city was important for trade with Eastern Provinces of the Roman Empire.
A dish prepared with fettuccine pasta tossed with parmesan cheese and butter is called fettucinne Alfredo. While cooking, the cheese melts and emulsifies the liquids forming a rich and smooth coating on the pasta. In the USA, it is known to be mixed with other ingredients like broccoli, cream, garlic, parsley, shrimp, chicken etc.
To reduce costs many modifications have been done with less expensive parmesan cheese. The cheese is occasionally mixed with flour as a thickener. Cheeses like asiago and Romano may be added to change the flavor.
It can be served as a single dish meal with the addition of chicken and vegetables served on top. In another variation egg is used with cream, butter and cheese.
Fettuccine Pescara
Named after the region Pescara, featuring classic flavors of Italy especially southern Italy, this main course recipe was created to make a pasta that was bold and with very typical flavors but with no cream or butter, making it very healthy. It is a favorite for lot of Italian food lovers.
Recipe:
Serves 4 – 5
Utensils required: Sauce pan, cooking spoon, and knife
16 oz. Fettuccine
2 tablespoons extra virgin olive oil
2 tablespoons minced fresh garlic
14 skinned and seeded fresh Roma tomatoes chopped
1 cup canned roast red bell peppers chopped
1/2 cup pitted and chopped calamata olives
3 cups tomato puree
1/2 cup red wine
3 tablespoons fresh basil
Salt and pepper to taste
Freshly grated parmesan cheese (garnish)
Adjust thickness of sauce with water as desired
- Water is boiled in a pot, and Roma tomatoes added and cooked for about 1 minute. The tomatoes are removed and placed in a bowl with cold ice water to stop the cooking.
- While the tomatoes cool, the fettuccine is cooked.
- The pasta is placed in boiling water and cooked for around 7 minutes while being stirred frequently.
- The cooked pasta is placed in a colander and rinsed with cold water to stop the cooking.
- The cooled pasta is put in a bowl and tossed with 1 tablespoon olive oil and reserved.
- The Roma tomatoes are peeled and deseeded and chopped into medium sized pieces.
- Sauté pan is heated and the remaining olive oil is added with salt, pepper, and garlic. The garlic is sautéed to a golden brown.
- The Roma tomatoes, olives, roasted red bell peppers; tomato puree and red wine are added and cooked for 20 minutes on a medium low setting.
- The fresh basil added and seasoning done to taste. The thickness of the sauce is adjusted with water if needed.
- The fettuccine with the pasta sauce is tossed and cooked for about another 2 minutes until the pasta gets heated through.
- Garnishing with freshly grated parmesan cheese is done.
Fettuccine Pescara may be accompanied with Garlic bread, Minestrone soup, Chicken Abruzzi(Italian breaded chicken breasts with lemon, white wine sauce, artichoke hearts and mushrooms) followed by desert to serve up a sumptuous meal.
- Ramyajit Gupta
Tags: fettucinni, fettucinni pescara, fettucinni pescara recipe, pesacara, Recipes
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