"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fettucine Florentine Recipe

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This recipe for Fettucine Florentine, by , is from -- , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nina Stepp-Pharmacy
Added: Thursday, March 23, 2006


1 pound Fettucine pasta
3 or 4 slices pancetta (Italian bacon) crumbled
3 or 4 slices proscuitto diced
1 medium onion diced
2 cloves garlic minced
1/2 cup finely chopped spinach
2 Tbsp bell pepper finely minced
1/2 cup sliced mushrooms
1/2 cup frozen peas
2 Tbsp flour
2 cup (possibly more) milk
1/2 to 1 stick unsalted butter
garlic powder
onion powder
1/8 tsp red pepper
Romano, Parmesan, Mozzarell, and Provolone Cheeses, grated

In a large heavy bottomed skillet or dutch oven, saute pancetta until browned to cook the oil from the bacon, remove the pancetta when browned. In the same pan, add onion and bell pepper and saute until onion is transparent. Add garlic and saute for an additional three minutes. Stir mixture to allow for even cooking. If mixture starts to become dry, add butter a tablesppon at a time, do not allow mixture to brown. Add spinach and saute lightly, keep stirring, then add mushrooms and remaining butter. Season mixture with garlic and onion powders, salt, pepper and red pepper. Stir thoroughly and cook for another five minutes. Allow mixture to become bubbling hot, add flour and stir until all flour is dissolved and cooked down (mixture will become thick). Quickly add milk and stir rapidly to avoid lumps. Add more milk if the mixture is too thick. Crumble pancetta into this mixture, add diced proscuitto, peas and season to taste. The garlic powder will give a deeper, richer
flavor. Allow to simmer on low heat while you cook the pasta. When your pasta is cooked half way through, add as much cheese to thicken the milk mixture slightly, but allow mixture to remain smooth. When pasta is thoroughly cooked, drain slightly (allow a small amount of water to remain) add all pasta into sauce and cook for another two minutes. Add more grated cheese if desired.




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