Fettuccine alla modenese

Name: Fettuccine alla modenese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Egg fettuccine pasta 8.8 oz; Canned tomatoes 0.8 cup; Peas fresh shelled ½ cup; Prosciutto crudo a single slice 3.5 oz; White onions 2.1 oz; Red peppers 1 &frac13; cup; Black truffles 1 oz; Parmigiano Reggiano PDO cheese grated 0.1 cup; Water 0.4 cup; Fresh liquid cream ¼ cup; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 3 ½ tbsp; Butter 3 ½ tbsp

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Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Serving: 4
Cost: High

PRESENTATION

So here's the deal—Modenese fettuccine is like a culinary love letter from Emilia-Romagna. You know, it's from the Modena area, and people are really, really proud of it. Seriously. What makes it so special? Well, it's the prosciutto, fresh peas, and Parmesan cheese that give every bite a tender texture. Plus, there's tomato, adding a tangy sweetness that just ties everything together, you know? And the black truffle? It's a total game-changer.

Some folks call this dish 'fettuccine ricche' because it's so generous and flavorful. Trust me, using top-notch Parmesan and well-cured meats really kicks it up a notch. Perfect for any night, honestly. And look, in Modena, they say this fettuccine is like a 'dry soup'—loaded with sauce and toppings but not too liquid. It's what sets it apart from other pasta dishes.

Now, the prosciutto gives it this salty, almost crispy bite, especially when browned, while the peas add a touch of freshness and sweetness. For sure. If you're feeling creative, cooks in Modena sometimes swap in pancetta or toss in fresh tomato cubes. You know, just for a twist.

But that black truffle, though—it's earthy, a bit moist, and has this distinctive flavor. It's like luxury on a plate. This dish has been a staple in Emilia-Romagna forever, often gracing Sunday tables. And listen, each bite is like a nod to the region's heritage, with plenty of room to mess around with ingredients to fit your taste. It is classic and so welcoming.

Beyond the flavors, it's the rich culinary history of Modena that makes this dish a standout. It's all about the contrasts and regional identity. And the quality ingredients? They make it a perfect choice if you're looking to dive into traditional Italian cuisine. Whether it's family or friends, this recipe? It's a total win with its authentic taste and inviting vibes.

How to prepare Fettuccine alla modenese

To prepare the pasta alla modenese, start by handling the truffle: clean it with a little brush 1 and slice it with the appropriate tool 2, then set it aside in a small bowl. Cut the raw ham into strips about 1-1.5 inches long 3.

Next, handle the bell pepper: wash it, cut it in half, remove the internal filaments 4, and cut it into strips about 1/5 inch wide 5. Peel the onion and finely chop it with a knife 6.

Pour the oil and cubed butter into a saucepan 7, turn on the heat, add the onion 8, and let it soften over moderate heat for 5 minutes, then add the ham strips 9.

Let it flavor for a couple of minutes, add the chopped tomato pulp 10 and the bell peppers 11. Season with salt, pour in the water 12, and let it cook for about 20 minutes, stirring occasionally.

Add the peas 13, the previously sliced truffle 14, and let it cook for another 5 minutes. In the meantime, throw the pasta into plenty of boiling, salted water to taste 15;

Drain it well al dente 16 and pour it directly into the saucepan with the sauce 17. Add the cream 18, a pinch of pepper

and mix everything to blend the ingredients. Garnish the dish with grated Parmesan 20, a few slices of truffle, and serve your fettuccine alla modenese 21.

Storage

It would be best to consume the fettuccine alla modenese right away; however, they can be stored for one day in the fridge in an airtight container.

Advice

In this version, we used both oil and butter; you could try the original version using only butter with a little oil and use sauce tomatoes in the summer.

If you use frozen peas, you can let them soak in a bowl of water and cook them as indicated.

Freezing is not recommended.

For the translation of some texts, artificial intelligence tools may have been used.