RIDICU­LOUSLY EASY Quick-fix fet­tucine al­fredo

Each month, Good Food le­gend Or­lando Mur­rin shares a quick-fix recipe that delivers im­pres­sive results

BBC Good Food - - Contents - Pho­tographs DAVID MUNNS

f you’re the sort of cook who oc­ca­sion­ally han­kers for a deeply com­fort­ing blow-out of cheese, cream and pasta, then this sump­tu­ous dish from Rome is for you. It’s dev­as­tat­ingly sim­ple and ut­terly sat­is­fy­ing: just the thing for a Satur­day evening à deux as the evenings close in.

Ital­ians, and fans of au­then­tic Ital­ian cui­sine, may raise a sculpted eye­brow when they ob­serve that my recipe in­volves clot­ted cream. This is in fact an in­ge­nious short­cut; the only other way to achieve the re­quired hit of in­tense creami­ness is to sim­mer dou­ble cream un­til re­duced, which takes longer and doesn’t taste as good.

This dish is so full-on that it re­quires noth­ing more than a sim­ple green salad to ac­com­pany it. If you’re feel­ing par­tic­u­larly self-in­dul­gent, you can di­vide this into two serv­ings, but it will stretch to three. If you’re en­ter­tain­ing friends, this recipe can be eas­ily mul­ti­plied, too.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.