Chef’s Note: Fettuccine Carnaccina – This is one of my flavourful and favourite quick dishes to make and in only 20 minutes. The flavours pop in your mouth as red wine incorporates all the flavours together in your skillet. With this recipe, you control the spices and the tanginess of the dish, if you want it more spicy, then just add more chilli flakes, if not, that is your call. I hope you enjoy this recipe as I like to say, “Divertiti a Mangiare-Enjoy Eating.”
Ingredients:
• 500g Fresh Fettuccine Pasta
• 100g lamb Cut meat in 1cm cubes
• 100g veal Cut meat in 1cm cubes
• 100g pork Cut meat in 1cm cubes
• 100g beef Cut meat in 1cm cubes
• ½ cup Extra Virgin Olive Oil (XVOO)
• 2 Cloves of Garlic (crushed)
• 1 Spanish onion (cubed)
• ½ cup Red wine
• 3 Fresh Garden Tomatoes (cubed)
• 2 hand full of fresh arugula or as desired (optional)
• ½ cup Romano cheese (grated)
• Parmigiano Reggiano shavings
• Pinch of Salt
• Pinch of chilli flakes
• Extra Virgin Olive Oil (XVOO)
Makes 4 servings
Prep Time: 20 minutes
Directions:
• In a large skillet, over medium heat add the XVOO and bring to almost a smoke point to sear in the flavour and colouring of the meats for maximum taste.
• When the meat is nicely coloured and the drippings are sticking to the skillet add the garlic, wait a few seconds turning vigorously and then add the Spanish onions and sweat them until some colour starts to set in and then add the wine (to deglaze).
This will stop the cooking process of browning but the wine must be reduced (the tannins and acids in the wine will complement all the flavouring of the ingredients).
• Add the tomatoes and arugula into the skillet and bring to a boil (mixing the ingredients together); all the flavours now have complemented each other.
• Check for flavour, and add the salt and chillies, if it meets your satisfaction, remove the skillet from the heat and add the Romano cheese (mix into the skillet) and then set aside.
• Place a pot of salted water on burner and bring to a boil. Once boiling, place your Fettuccini pasta in the pot. Keep cover on the pot to maintain the heat. The fresh pasta takes three minutes to cook.
• Cook the Fettuccini pasta to al-dente, drain the water and incorporate the pasta in the sauce mixing gently not to damage the fettuccine.
• Take your favourite pasta dish and take a pair of tongs and twirl the pasta in the dish. Place some extra sauce on top and use the Parmigiano Reggiano shaving as the toppings.
N.B.; Always add a little more fettuccine for your lunch meal the next day. This dish is marvellous when reheated. I like to drizzle some extra virgin olive oil to kick it up.
You can always add a little twist to the dish by adding the ingredients you know you enjoy, make it your own.
Gerardo D’Amore is the “Food Maverick.” For Gerardo, food is a journey, in constant evolution in the pallet of taste and a simple and creative exercise of style. He has mastered the art of gastronomy. Gerado has an international background and is in demand for his skills and persona and has joined a list of exclusive international culinary personalities by hosting an ongoing International Travel and Culinary television series. Follow Gerardo on facebook, Instagram.
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