Monday, March 17, 2014

Fettuccine Calypso

This wonderful dish is from Palermo, Italy. My brother in law Joe introduced it to us when he joined the family. Of course, we had heard of Fettuccine Alfredo but never this delectable dish. After he made it for us, my father liked it so much he began making it as well. Most Italian men enjoy cooking as much as they do eating. They may not love washing dishes, but it may sometimes be difficult to get them away from the stove.

Serves 4 adults.

1 lb fettuccine
3 T.   Olive oil
½ lg. onion – diced
2 garlic cloves – sliced
½ lb. ground beef
2 cans (15 oz) Tomato Sauce
2 cups mushrooms – sliced
2 cups frozen peas
In a skillet place olive oil, garlic, and onion. Cook on medium heat till tender. Add ground beef and brown all around. Add the two cans of tomato sauce and cook for 1 hour. Then, add mushrooms and peas and cook for ten minutes.
Boil water for pasta.
Cook pasta till tender, drain, place in platter, add topping and sprinkle with Pecorino Romano or Parmigiano  Reggiano.

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