Monday, 20 September 2010

Nouilles Alfredo

Nouilles Alfredo - Pasta with Parmesan Cream Sauce

One of the ultimately classic italian pasta dishes, a basic sauce that will start of your culinary journey into italian food. I choose to decorate it with a tomato concasse, as i find it aesthetically beautiful (red tomatoes, green herbs and a white sauce -italys colors), and i find that the cold tomatoes give it that crisp and fresh flavor, adds a dimension to the otherwise very simple and classic dish. 



Serves 2

200g Tagiatelle or fettucine  pasta
100ml chicken stock
5g cracked black peppercorns
100ml creme fraiche
50g unsalted butter
100g parmesan cheese, grated
fresh basil and oregano leaves, finely chopped


Garniture
Tomato concasse using 2 large tomatoes

Making tomato concasse
1. Blanch the tomatoes- Make a cross at the top of the tomato with a knife and place into boiling water for 10 seconds. Remove and place into cold water.
2. Remove the skin by pulling the skin off starting where the cross has been made.
3. Quarter the tomato and remove and discard of the seeds.
4. Cut each petal into 5 mm2 and leave aside.
tomato concasse
Pasta:
1. Boil the pasta according to instructions on packet. In the meantime start making the sauce.

Sauce alfredo
1. Place the chicken stock and peppercorns in a pan and bring to boil. Take of the heat and leave aside to infuse for 5 min,
2. Put the creme fraiche in a pan on medium heat.
3. When it starts melting add the infused chicken stock and bring to simmer. Reduce until the right consistency is reached -  you want it to cover the back of a spoon ( see picture)


4. Take the sauce of the heat and stir in the butter until it melts from the heat of the sauce. 
5. Add some of the grated parmesan cheese, season and add the chopped herbs just before serving.
6. Decorate with the tomato concasse and a sprig of oregano or basil. 



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