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Recipe for :

Fettuccine Piccata
 

This recipe has been reproduced with the kind permission of Linda Stradley who runs the What's Cooking America web site <click here>

Linda says, "My mom was a great cook, but she cooked the typical foods of the 50's of overcooked meat and vegetables. It wasn't until I really got interested in cooking for my family that I discovered the wonders of great food using simple fresh ingredients! I also discovered the love of eating and the problems of weight gain!"

She has always had a fascination with history. Put this together with her love of good food and you have a culinary historian. Linda says, "The research of the origins of foods of America have become an obsession when being introduced to new foods." Traveling with her husband, Don, all around the States, she always combines her pursuit of pleasure and eating with the pursuit of new foods and their history.

She originated the What's Cooking America site in 1997 and continues to maintain it with regular additions. The web site is a continuation of her first cookbook also called What's Cooking America, which she co-authored with her friend Andra Cook. Linda has a new book available called I'll Have What They're Having: Legendary Local Cuisine - for details or to purchase <click here>

You'll be pleasantly surprised at the wonderful taste of this pasta. My granddaughter, who is ten years old, always wants me to make this pasta when she visits. I've used this recipe on several television shows on my book tours. It smells so great that the studio crew comes running for a taste!

Ingredients

1 (16-ounce) package uncooked fettuccine pasta
1/3 cup olive oil
1/4 cup capers, drained
1/4 cup white wine
1/2 cup prepared pesto
2 cloves garlic, minced
1/2 cup sliced black olives
1 tablespoon lemon juice
1/2 cup cottage cheese
Salt and coarsely ground pepper to taste
Freshly grated parmesan cheese

Method

  • Cook pasta according to package directions. Drain and return to pan to keep warm.
  • In a small saucepan over medium-high heat, heat olive oil, capers, white wine, pesto, and garlic for 1 minute or until aromatic.
  • Stir in black olives, lemon juice, and cottage cheese.
  • Remove from heat and pour over pasta; toss to coat thoroughly.
  • Season with salt and pepper.
  • Transfer onto individual serving plates and garnish with parmesan cheese.

Serves 4

© Linda Stradley - What's Cooking America

 

 
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