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past bites

Sunday, September 10, 2006

Recipe: Raffetto's Fettuccine

Fresh cut pasta at Raffetto's

If you've taken our Central Village/ Soho Tour you know how special Raffetto's Fresh Pasta Corporation is. A 100 year old, family run shop specializing in fresh, handmade pasta; they just don't make shops like this anymore. 

When we visit, our guests our always especially intrigued by the chocolate pasta! Yes, you read that right, chocolate pasta… But how would one prepare chocolate pasta? I came across a wonderful article in the New York Times about Raffetto's, the shop and the family, that includes two recipes straight from the Raffetto family, and yes, one is for chocolate pasta. You're welcome… and thank you Raffetto's for sharing!


Fresh Fettuccine With Butter, Peas and Sage Sauce
½ cup butter
12 fresh sage leaves
1 cup frozen petite peas
Salt
Freshly ground black pepper
1 pound fresh fettuccine
¼ pound Parmesan, grated (about 1 ½ cups).
1. Preheat the oven to 325 degrees. Over medium heat, melt ¼ cup of the butter in a small saucepan. Add the sage leaves and cook until they are crisp. When the butter begins to brown, add the peas and cook, stirring, for 1 minute. Add ¼ cup water, cover the saucepan and reduce the heat to low. Cook for 10 minutes. Season with salt and pepper to taste.
2. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, 2 to 3 minutes, drain well and toss with the remaining butter, ¾ cup of the grated Parmesan and the pea-and-sage mixture. Transfer to an ovenproof dish and place in the oven for 5 minutes. Sprinkle with the remaining Parmesan. Serves 5. Recipes adapted from Romana Raffetto.

Chocolate Fettuccine Pudding
1 tablespoon butter 
5 ounces ricotta
3 large eggs, beaten
1 ½ cups sugar
2 1/3 cups heavy cream
2 1/3 cups whole milk
2 ounces bittersweet chocolate, cut into pieces
1 tablespoon plus 1 teaspoon cocoa powder
½ cup crème de cacao liqueur
2 teaspoons vanilla extract
1/8 teaspoon cinnamon
1 ½ pounds fresh chocolate fettuccine (see note)
2/3 cup shortbread or cinnamon cookie crumbs (optional).
12 fresh sage leaves
1 cup frozen petite peas
Salt
Freshly ground black pepper
1 pound fresh fettuccine
¼ pound Parmesan, grated (about 1 ½ cups).


1. Preheat the oven to 350 degrees. Butter a 13-by-9-by-2 ½ -inch baking pan. In a large bowl, whisk together the ricotta, eggs, sugar, cream, milk, chocolate, cocoa powder, crème de cacao, vanilla and cinnamon until combined.
2. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, 2 to 3 minutes. Drain well and toss to combine with the mixture in the bowl. Pour into the greased baking pan. Top with cookie crumbs, if desired. Bake for 60 to 75 minutes, or until a knife inserted in the center of the pudding comes out clean. Cut into squares and serve warm. Serves 12 to 16.
NOTE: Fresh chocolate fettuccine is available by special order at Raffetto’s, 144 West Houston Street, (212) 777-1261. (It’s best to call at least one day ahead.)

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