Stacy E. Apelt - Bladesmith
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Add the tomatoes – Put the canned tomatoes in a large bowl. Crush roughly with your fingers, then add to the pot. Stir all together well and reduce heat to a gentle simmer.
Add the herbs and spices, the capers and other extras, stirring in well. Simmer for 5 minutes
Add the meats and mix well again. Taste after a few minutes and adjust any spices as desired. Simmer about 5 more minutes.
Simmer the sauce – Part of the art of cooking Italian is knowing how long to simmer the tomato sauce. Some things, like spaghetti sauce, can simmer for hours. Other sauces, like this more delicate sauce, don’t need more than 10 minutes total simmering time. When it looks, smells and tastes good it is ready for the next step. It should have thickened a bit, but will get a lot thicker when the cheeses are added. Add some of the reserved pasta water if needed to keep it from getting too thick. Don’t be tempted to cook longer …. Overcooking the sauce will kill the flavors.
Now is the time to add the Basil and any parsley/cilantro.
Add the cheeses - Start with the mascarpone and add to the sauce. Cut it up with your sauce spoon, mixing it well throughout the sauce. When the cheese is distributed and melted, add the feta and the three cheese blend. Stir quickly and thoroughly, as the cheese will suddenly thicken the dish and it will seem gooey. Don’t worry, that will change. Stir in half the cream and simmer for about one minute.
Add the fettuccini and mix well. Add the rest of the cream and stir to make it thick and rich. If it gets too thick, add some more of the reserved pasta water. Cook about 1-2 minutes until well coated.
Spoon into large bowls. Wipe the bowl rims to keep a nice look, sprinkle with some grated parmesan if you want, and toss some chopped parsley or cilantro over the top. Garnish with a small sprig of basil, rosemary, or just serve as it is.
Serve immediately with the hot garlic bread.
Pour the wine and enjoy.
Other ideas – This dish could be made with less ingredients or different ingredients. Baby kale would replace spinach (or leave it out all together).
Pan cook some chicken breasts, add some Marsala wine when almost done, and set aside while you cook the dish. After resting, slice the chicken across the breast and serve on top of the bowl of fettuccini Apelt (smaller amounts of course). This is a good way to make this same recipe serve eight people.
Shrimp is wonderful in a rich dish like this. Add it at the last 5 minutes of simmering the sauce.
Ground beef works, too. Brown it in place of the other meats and add it back to the tomato sauce later.
Almost any vegetables can be used -zucchini, eggplant, fennel, artichokes, peppers, etc.
Add the herbs and spices, the capers and other extras, stirring in well. Simmer for 5 minutes
Add the meats and mix well again. Taste after a few minutes and adjust any spices as desired. Simmer about 5 more minutes.
Simmer the sauce – Part of the art of cooking Italian is knowing how long to simmer the tomato sauce. Some things, like spaghetti sauce, can simmer for hours. Other sauces, like this more delicate sauce, don’t need more than 10 minutes total simmering time. When it looks, smells and tastes good it is ready for the next step. It should have thickened a bit, but will get a lot thicker when the cheeses are added. Add some of the reserved pasta water if needed to keep it from getting too thick. Don’t be tempted to cook longer …. Overcooking the sauce will kill the flavors.
Now is the time to add the Basil and any parsley/cilantro.
Add the cheeses - Start with the mascarpone and add to the sauce. Cut it up with your sauce spoon, mixing it well throughout the sauce. When the cheese is distributed and melted, add the feta and the three cheese blend. Stir quickly and thoroughly, as the cheese will suddenly thicken the dish and it will seem gooey. Don’t worry, that will change. Stir in half the cream and simmer for about one minute.
Add the fettuccini and mix well. Add the rest of the cream and stir to make it thick and rich. If it gets too thick, add some more of the reserved pasta water. Cook about 1-2 minutes until well coated.
Spoon into large bowls. Wipe the bowl rims to keep a nice look, sprinkle with some grated parmesan if you want, and toss some chopped parsley or cilantro over the top. Garnish with a small sprig of basil, rosemary, or just serve as it is.
Serve immediately with the hot garlic bread.
Pour the wine and enjoy.
Other ideas – This dish could be made with less ingredients or different ingredients. Baby kale would replace spinach (or leave it out all together).
Pan cook some chicken breasts, add some Marsala wine when almost done, and set aside while you cook the dish. After resting, slice the chicken across the breast and serve on top of the bowl of fettuccini Apelt (smaller amounts of course). This is a good way to make this same recipe serve eight people.
Shrimp is wonderful in a rich dish like this. Add it at the last 5 minutes of simmering the sauce.
Ground beef works, too. Brown it in place of the other meats and add it back to the tomato sauce later.
Almost any vegetables can be used -zucchini, eggplant, fennel, artichokes, peppers, etc.