Ngokusho kocwaningo lwami, isidlo sokuqala esabizwa ngokuthi i-Fettucini Alfredo sabizwa ngokuthi i- fettuccine al burro futhi sakhiwa nge-fettucini esikhonywe ngebhotela noshizi bese isibili ibasiza ibhotela. I-restaurator yamaRoma u-Alfredo di Lelio owaphindaphinda kathathu ibhotela-udumo olwaluyinto engalungile? Namuhla isidlo sivame ukufaka ibhotela elincane kanye nelinye ukhilimu olunzima - okuyinto encane enempilo futhi imiphumela emasukeni enomuzwa okhangayo kakhulu emlonyeni.
Okuzokwenza
- 8 amaqanda ama-egg fettuccine
- 1/2 indebe ukhilimu olunzima
- I-1/2 stick stick unsalted, uthathe izicucu
- I-pinch usawoti
- 1/2 tsp. umhlabathi
- pepper omhlophe
- I-1/3 indebe igxilile
- I-Parmigiano-Reggiano nokuningi okuhlobisa
Indlela Yokwenza
- I-fettuccine yokupheka embizeni we-pasta yamanzi abilayo anamanzi (bheka isihloko sami kumanca amancane we-pasta ) ukugcina amanzi angu-1/3 indebe yokupheka, bese usula i-pasta.
- Ngesikhathi ama-pasta epheka, ulethe ukhilimu kanye ne-bhotela ukuze uzimele ngesisindo esikhwameni esingamasentimitha angu-12 ngesibhakabhaka esiphakathi no-usawoti kanye nosawoti. Engeza i-fettuccine nezipuni ezingu-3 zamanzi alondoloziwe, futhi ushizi ube sesuce bese uphonsa. Engeza uthinta amanzi amaningi okupheka uma isobho libonakala likhulu kakhulu kuwe.
- Khonza uhlotshiswe nge-parsley eqoshiwe kanye noshizi owengeziwe ohlangothini.
Qaphela:
Lesi isidlo esilula kakhulu futhi zonke izithako zibalwa. Sebenzisa i-fettucini engcono kakhulu ongayithola - noma yenza eyakho (okwenza isidlo se-transcendental). Sebenzisa ukhilimu olunzima futhi ibhotela langempela ngoba kukhona okunye okuyodumaza - uma ufuna into ephansi, khetha enye isidlo. I-Parmigiano-Reggiano yokungenisa kwangempela iyadingeka - i-splurge.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 1242 |
| Inani lamafutha | 128 g |
| I-Fat egcwele | 77 g |
| I-Fat Unsaturated | 37 g |
| I-cholesterol | 745 mg |
| I-sodium | 601 mg |
| Ama-carbohydrate | 4 g |
| I-Fiber Dietary | 0 g |
| Amaphrotheni | 22 g |