It’s time to move on to some Italian and Marcella Hazan.
Marcella is another fabulous cookbook author that until the advent of Gourmet’s 50-Women Game Changers article I had never heard of.
As per my new years resolution I not purchasing books. So, I took myself down to the local library and picked up a couple of books.
The first is for some light reading.
The second is a cookbook.
Marcella’s Italian Kitchen
For dinner last night Alex and I made pasta for Marcella’s
Fettuccine al Limone
- Pour the flour onto a work surface.
- Shape it into a mound, scooping out a deep hollow in its center.
- Break the eggs in the hollow.
- Beat the eggs lightly with a fork as though you were making an omelet.
- Draw some of the flour over the eggs, mixing it, a little at a time, until the eggs are no longer runny.
- Draw the sides of the mound together, pushing to one side any flour you think may not use.
- Work the mixture of flour and eggs with your fingers and the palms of your hands until it is well amalgamated.
- If it is still too moist, work in more flour as needed.
- Put the egg flour mass to one side and scrape the work surface clean of all loose or caked bits of flour and of any crumbs of dough.
- Wash your hands and dry them.
- Knead the dough for at least 8 minutes.
- Roll the ball of dough through the pasta machine.
- Let rest for 10 minutes.
- Use the broad cutters on the machine to make fettuccine.
- Let dry.
Fettuccine al Limone
- 4 tablespoons butter
- 1 cup of heavy cream
- 2 tablespoons freshly squeezed lemon juice
- The grated peel, but none of the white pith beneath, of 4 lemons
- 1/2 cup freshly grated parmigiano-reggiano
- Choose a skillet or saute pan large enough to accommodate the cooked fettuccine later.
- Put in the butter and cream and turn on the heat to high.
- When the cream begins to boil, add the lemon juice and stir thoroughly.
- Add the grated lemon peel.
- Continue stirring while you reduce the cream to half its original volume.
- Do not reduce it completely because that fettuccine will be tossed with it later in the pan and absorb it all.
- Turn off the heat.
- Drop the pasta into a pot of abundant boiling salted water.
- When cooked, but still quite firm to the bite, drain, transfer to the pan with the lemon sauce, turn on the heat to medium, and toss the fettuccine thoroughly in the sauce for 15 to 20 seconds.
- Transfer all the pasta and sauce from the pan to a warm serving bowl.
- Add the grated cheese, toss two or three time, then serve at once with additional grated cheese on the side.