Ex Senior NCO's Association

 

New Zealand

  NZ Airforce  Commonwealth    NZ Army

 

New Zealand Armed Forces & Incorporating members of the Commonwealth Forces

 

Kukri Book - May Recipe of the Month

up-dated 1/5/2012

 

We encourage members to send in their favourite recipes to Don Donaldson:  email: dondonaldson@xtra.co.nz

 

Fettuccine Alfredo

 

Dave Glanville says for anyone who likes to eat Italian – try this “Fettuccine Alfredo”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

 

 

  • 10 ounces fettuccine pasta

  • ½ Cup of butter

  • 5 cloves garlic, chopped

  • 1 cup heavy cream

  • 1 egg yolk

  • 2 cups freshly grated parmesan cheese

  • 2 tablespoons dried parsley

Method

 

Bring large pot of lightly salted water to the boil. Add fettuccine pasta and cook for 8-10 minutes, or until al dente; drain.

 

In large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn garlic.

 

Pour about ¼ cup of heavy cream into a small bowl. Add egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As cream starts to boil. Mix rapidly using whisk. Slowly add the cream/egg mixture. You do not want the cream to curdle. Continue whisking until well blended.

 

Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.   

 

Mama Mia. Sounds great Dave. The Great Caruso & Pavarotti would have loved it.  Ed

 

ENJOY

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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