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| Romana Raffetto, mother of Fordham alumni Andrew and Richard Raffetto, runs the kitchen at family's past shop in Greenwich Village. Photo by Leo Sorel |
From the Kitchen of Romana Raffetto
Fresh Fettucine with Butter, Peas and Sage Sauce
1 pound fresh fettucine (your favorite flavor)
¼ pound butter (one stick)
½ package petite frozen peas
5 to 6 fresh sage leaves
¼ cup water
Grated Parmigiano-Reggiano cheese
Salt and pepper
Place one-half stick of butter in a small saucepan and let it melt over a low flame with the sage leaves. Add peas and stir for one minute. Add water and cook covered over a low flame for 10 minutes. Add salt and pepper to taste and set aside.
Cook fettucine in salted boiling water for 2-3 minutes. Drain well and toss with the remaining butter; the butter, peas and sage mixture; and the cheese. Place the pasta in an overproof dish and put it in the oven (at moderate heat) for 5 minutes. Sprinkle with cheese and serve immediately.
Serves 5-6 people
Futher reading: "The First Family of Pasta" by Jim O'Grady
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