From the foothills of Sicily, Italy, comes this classic rendition of true cheese and pasta deliciousness.
Start your gastronomic adventure of the European virtuoso, with this easy to prepare dish, that will leave your guests dazzled and amazed.
Choose from the finest fettuccini pasta, cooked al denté and feel the magic begin to conjure it's causality. The free formed pasta cooked, just enough to retain that signature Italian bite in every morsel, succulent and alive.
The cheese to hold it all together in typical acquired flavour, deliciously combined with traditional herbs and spices, cooked to perfection, awaiting combination with the pasta.
Originally prepared my master chef, Alfredo Di Leli, legend has it he would toss the pasta on a hot pan with delicious butter, adding ingredients directly as he does, and serve up the dish on a plain white china plate with a gold fork.
Such is the simplicity of this masterpiece of Italian magnificence.
Team it up with some full bodies fernet branca or any clear Sula, for an uncompromisingly special european experience that will leave your guests ecstatically satisfied and content.
Enjoy warm and season with freshly grated parmesan and diced thyme, or even add fresh ground pepper or oregano or thyme.
For an interesting twist, add a spritz of fresh lime and crushed cilantro for garnish.
Start your gastronomic adventure of the European virtuoso, with this easy to prepare dish, that will leave your guests dazzled and amazed.
Choose from the finest fettuccini pasta, cooked al denté and feel the magic begin to conjure it's causality. The free formed pasta cooked, just enough to retain that signature Italian bite in every morsel, succulent and alive.
The cheese to hold it all together in typical acquired flavour, deliciously combined with traditional herbs and spices, cooked to perfection, awaiting combination with the pasta.
Originally prepared my master chef, Alfredo Di Leli, legend has it he would toss the pasta on a hot pan with delicious butter, adding ingredients directly as he does, and serve up the dish on a plain white china plate with a gold fork.
Such is the simplicity of this masterpiece of Italian magnificence.
Team it up with some full bodies fernet branca or any clear Sula, for an uncompromisingly special european experience that will leave your guests ecstatically satisfied and content.
Enjoy warm and season with freshly grated parmesan and diced thyme, or even add fresh ground pepper or oregano or thyme.
For an interesting twist, add a spritz of fresh lime and crushed cilantro for garnish.
Ingredients
- Fetuccini Pasta / Spiral Pasta - 1¼ Cup
- Oil - 1 Tbsp
- Butter - 2 Tbsp
- Plain Flour - 1½ Tbsp
- Milk - 1 Cup
- Cheese - ¼ Cup (I prefer any of Mozzarella, Gouda or Cheddar)
- Olive Oil - 2 Tbsp
- Garlic Cloves Chopped - 6-7
- Gr Chili Chopped- 2
- Basil Leaves - 7-8
- Onions Chopped - 1
- Corn - 3-4 Tbsp
- Red Bell Pepper Chopped - 3-4 Tbsp
- Yellow Bell Pepper Chopped - 3-4 Tbsp
- Green Bell Pepper Chopped - 3-4 Tbsp
- Salt - To Taste
Method
- Start by boiling a couple of cups of water, to that add a tablespoon of regular oil and salt to taste. Throw in the pasta and let it boil till Al dente, strain and keep aside.
- In a saucepan, make a roux by adding the butter and flour and cook for a moment. Pour in a little amount of milk at a time to avoid lumps and stir regularly. Season with salt and pepper and cook till thick. Switch off the flame, and add the cheese in. Béchamel sauce is ready.
- In a wok/pan, add the olive oil. Once hot add the garlic and chili. Saute and tear the basil leaves in, add the onions, red green and yellow bell pepper and corn. Stir it up well..
- Season with salt and pepper, add the pasta and toss it up! Pour the Béchamel in, and stir, stir stir. Ready to be served, bon appétit!
- Don't have Fresh Basil? Use Dried one.
