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  2. One Ingredient Is The Key To Our Copycat Fettuccine Alfredo ...

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    Yields: 4-5 servings. Prep Time: 5 mins. Total Time: 20 mins. Ingredients. 1 lb. fettuccine. 3. cloves garlic, finely grated. 1 tsp. freshly ground black pepper, plus ...

  3. Woodman's Pasta with Mushroom Sauce (Pasta Al Boscaiola)

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    In a medium bowl, soak the porcini in 1 cup warm water for 30 minutes. In a large skillet, melt the butter with the olive oil over medium-high heat. Add the garlic, carrot, and celery and cook ...

  4. Rachael Ray's 5 tips for turning Thanksgiving leftovers into ...

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    Ray's recipe for turkey porcini ragù uses dried, sliced porcini mushrooms, a pound of leftover Thanksgiving turkey, turkey or chicken stock, red wine, onion, garlic, crushed tomatoes, and more.

  5. Everyday Gourmet with Justine Schofield - Wikipedia

    en.wikipedia.org/wiki/Everyday_Gourmet_with...

    Prawn Cocktail with Saffron Angel Hair Pasta and Citrus Mayonnaise (Adam Swanson, Chef) 5: Fri, 22 Apr 2011: Slow cooked Tomahawk, Pine Mushrooms, White Anchovy & Herb Butter (Scott Pickett, Chef), Speck, Porcini and Pine Nut Pasta. 7: Tue, 26 Apr 2011: Creamy Chicken and Pumpkin Pasta (Lucy Kelly, WeightWatchers), Beef in Red Wine Pot Pie. 8 ...

  6. Fettuccine Alfredo - Wikipedia

    en.wikipedia.org/wiki/Fettuccine_Alfredo

    In Italy, the combination of pasta with butter and cheese dates to at least the 15th century, when it was mentioned by Martino da Como, a northern Italian cook active in Rome; [13] this recipe for "Roman macaroni" (Italian: maccaroni romaneschi) calls for cooking pasta in broth or water and adding butter, "good cheese" (the variety is not specified) and "sweet spices".

  7. Boletus edulis - Wikipedia

    en.wikipedia.org/wiki/Boletus_edulis

    Boletus edulis (English: cep, penny bun, porcino or porcini) is a basidiomycete fungus, and the type species of the genus Boletus. Prized as an ingredient in various culinary dishes, B. edulis is an edible mushroom held in high regard in many cuisines, and is commonly prepared and eaten in soups , pasta, or risotto .

  8. Eggplant & Porcini 'Meatballs' in Tomato Sauce Recipe - AOL

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    Want to make Eggplant & Porcini 'Meatballs' in Tomato Sauce? Learn the ingredients and steps to follow to properly make the the best Eggplant & Porcini 'Meatballs' in Tomato Sauce? recipe for your ...

  9. Fettuccine - Wikipedia

    en.wikipedia.org/wiki/Fettuccine

    Fettuccine [a] [b] is a type of pasta popular in Roman cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance , [ 2 ] but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 grams or 3.5 ounces of flour).