Tag: European
Authentic Fettuccine Alfredo
Authentic Fettuccine Alfredo
Despite what you may of eaten out at restaurants, this is the authentic recipe for fettuccine alfredo; meaning no cream. Yes, that’s correct. No cream. Real alfredo has 4 ingredients only: butter, parmagiano regiano, pasta water, and fettuccine. That’s it. Other additions to the fettuccine you can add include chicken, shrimp, sautéed mushrooms, broccoli, spinach, and asparagus.
Ingredients
- 1 lb fettuccine
- 12 tbsp butter
- 8 oz parmagiano regiano grated
- 1 1/2 cups pasta water
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add in the fettuccine and cook 2 minutes shy of being done, according to package directions. Save 1 1/2 cups of the pasta water and drain.
- Melt the butter in a large sauté pan over medium heat.
- Add in the parmagiano regiano and the pasta water. Turn off the heat and stir.
- Add in the noodles and toss in the sauce. Season with salt and pepper to taste.
Schweineschnitzel (Pork Schnitzel)
Schweineschnitzel (Pork Schnitzel)
Not to be confused with the Austrian weinerschnitzel(made from veal), schweineschnitzel is the quintessential German dish made out of pork. The word schnitzel itself means thinly pounded, breaded, and fried meat. Pork schnitzel needs to be pounded with a food mallet no more than 1/4” thick so that the pork can cook all the way through while maintaining a golden brown breadcrumb crust.
Servings: 2
Equipment
- food mallet
Ingredients
- 2 8oz boneless butterflied pork chops
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cracked black pepper
- 3 tbsp flour
- 2 large eggs beaten
- 3/4 cup breadcrumbs
- vegetable oil for frying
Instructions
- Using a food mallet, hammer down the pork chops on both sides until they are no more than a 1/4” thick.
- Season the pork chops on both sides.
- Lightly dust each side of the pork chops with flour.
- Dip the pork chops in the beaten eggs.
- Dredge the pork chops in the breadcrumbs. Shake off any excess.
- Add just enough cooking oil to coat a large sauté pan or griddle over medium high heat. Place the schnitzel into the oil.
- Fry for 4 minutes a side until golden brown and crispy.
- Place the schnitzel on paper towel to soak up the oil.
Octopus with Spanish Chorizo
Octopus with Spanish Chorizo
Octopus sautéed with dried chorizo and crispy potatoes is a classic Spanish dish that May looking intimidating to make, but is actually pretty simple and straightforward. The key here is to find good quality precooked octopus tentacles. If you can only find fresh octopus, you will have to boil them on the lowest setting your oven can go for an hour. Beyond that, once you add the cooked octopus to the dish, you only should cook it 2-3 minutes max or you’ll be chewing on rubber.
Ingredients
- 1 lb red potatoes diced
- 3 tbsp olive oil
- 2 tsp dried thyme
- 1 tsp sea salt
- 6 oz dried Spanish chorizo small dice
- 4 garlic cloves minced
- 1 small yellow onion diced
- 24 oz cooked octopus tentacles cut into 1/2” pieces
- 1 tsp Spanish paprika
- 1/4 cup parsley chopped
- cracked black pepper
Instructions
- Bring a pot of water to boil. Simmer the potatoes for 10 minutes until they are just cooked through. Remove from the pot and drain.
- Toss the potatoes in a bowl with the olive oil, thyme, and salt. Set aside.
- In a large sauté pan over medium high heat, cook the dried chorizo and garlic for 2 minutes. Remove from the pan.
- Add in the potatoes and onion. Sauté until the potatoes are crispy for 5 minutes.
- Stir in the octopus and cook for 2 minutes.
- Add the chorizo back in and cook for a minute. Turn off the heat.
- Stir in the parsley. Season with the paprika and cracked pepper.
