Fettuccine alla Modenese: A Taste of Italy’s Heartland
Category: First Courses (Primi Piatti)
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
Experience the rich, rustic flavors of Modena with this exquisite recipe for Fettuccine alla Modenese. Combining the delicate earthiness of black truffles, the sweetness of fresh peas, and the savory touch of prosciutto, this dish captures the essence of traditional Italian cuisine in every bite. With a creamy, velvety sauce that perfectly coats each strand of fettuccine, this is a pasta dish that will transport you straight to the heart of Emilia-Romagna.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fettuccine all’uovo (egg fettuccine) | 250g |
| Polpa di pomodoro (crushed tomatoes) | 200g |
| Pisellini (green peas) | 100g |
| Prosciutto crudo (prosciutto) | 100g |
| Cipolle bianche (white onions) | 60g |
| Peperoni rossi (red bell peppers) | 200g |
| Tartufi neri (black truffles) | 30g |
| Parmigiano Reggiano DOP (Parmigiano Reggiano cheese) | 40g |
| Acqua (water) | 100g |
| Panna fresca liquida (fresh cream) | 50g |
| Sale fino (fine salt) | To taste |
| Pepe nero (black pepper) | To taste |
| Olio extravergine d’oliva (extra virgin olive oil) | 50g |
| Burro (butter) | 50g |
Instructions:
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Prepare the truffle: Start by cleaning the black truffle using a soft brush to remove any dirt. Once cleaned, set the truffle aside in a small bowl.
-
Slice the prosciutto: Cut the prosciutto crudo into thin strips, about 3-4 cm long, and set aside.
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Prepare the peppers and onions: Wash the red bell peppers, then cut them in half and remove the seeds and white filaments. Dice the peppers into small pieces. Peel and finely chop the white onions.
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Cook the base: In a large skillet, heat the olive oil and butter over medium heat. Once the butter has melted, add the chopped onions and sauté for about 2-3 minutes, or until the onions become translucent.
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Add the tomatoes and seasonings: Stir in the crushed tomatoes and a pinch of salt. Pour in the water and bring the mixture to a simmer. Once the sauce has started to cook, add the diced red peppers and the green peas. Let it simmer for about 10 minutes to allow the flavors to meld together.
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Incorporate the truffle: Slice the truffle thinly and add it to the sauce, stirring gently. Allow the truffle to infuse its flavor into the sauce.
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Cook the fettuccine: Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions, ensuring the pasta remains al dente. Once cooked, drain the pasta, reserving a little pasta water.
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Combine the pasta with the sauce: Add the cooked fettuccine to the skillet with the sauce. Pour in the fresh cream and stir to combine, allowing the sauce to coat the pasta evenly. If necessary, add a little reserved pasta water to adjust the sauce’s consistency.
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Finish the dish: Season the dish with freshly ground black pepper to taste. Stir everything together until well mixed.
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Serve: Divide the pasta among four plates. Grate the Parmigiano Reggiano cheese over the top, and garnish with a few extra slices of truffle for a luxurious finish. Serve immediately, and enjoy your delicious Fettuccine alla Modenese!
Tips & Notes:
- Truffle substitute: If black truffles are difficult to find, you can substitute with truffle oil or truffle-infused butter to achieve a similar aromatic flavor.
- Creamy texture: For a creamier sauce, you can increase the amount of fresh cream according to your taste.
- Prosciutto variations: If you prefer a milder taste, you can swap the prosciutto crudo with cooked ham or pancetta.
- Pairing suggestion: This dish pairs beautifully with a glass of light, dry white wine like a Pinot Grigio or a Verdicchio.
Enjoy the true taste of Modena with every bite of this exquisite pasta dish. Whether for a family dinner or a special occasion, Fettuccine alla Modenese will elevate your culinary experience and introduce a rich, flavorful Italian classic into your repertoire. Buon Appetito!
