Fettuccini Alfredo

Today, I visited the Yale Center for British Art with my sister. I wanted an easy dinner recipe. I picked up fettuccine at Ferrarro's this week, and we always have grated Parmigiano. 

The recipe can be traced back to Alfredo di Lelio, a Roman restaurateur. Seeking to tempt the appetite of his wife, Ines, as she recovered from childbirth, Alfredo prepared a dish of fresh pasta with butter and Parmesan cheese. His secret? Using a more liberal amount of butter than typically found in fettuccine al burro (fettuccine with butter).

This is the Fettuccini Recipe-

Ingredients-
5 tablespoons unsalted butter, cut into tablespoon pieces
Dried egg fettuccine
1/4 teaspoon salt, or to taste
Grated Parmigiano-Reggiano (1 cup) 

Method-
Melt butter in a large sauté pan.

Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.

Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander.

Immediately toss the fettuccine with butter and salt in the sauté pan, then slowly add 3/4 cup cheese, tossing constantly and adding enough of the cooking water to keep the pasta moist.

Season with salt and pepper to taste, then sprinkle with remaining cheese.

Sheet-Pan Salmon and Broccoli With Sesame and Ginger

Tonight's recipe is from The New York Times Cooking App. A 20-minute mea! Sign me up. Loved the glaze.

Ingredients (4 servings) -
4 tbsp toasted sesame oil

2 tbsp soy sauce or tamari

1 tbsp rice vinegar

1 tbsp honey

1(2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)

1 pound broccoli, trimmed and cut into florets, thick stems discarded

1 tbsp olive oil, plus more for brushing the salmon

Kosher salt and black pepper

4 (6-ounce) skin-on salmon fillets

Method -

Heat the oven to 425 degrees. 

In a small bowl, whisk 3 tablespoons of sesame oil with the soy sauce, vinegar, honey, and ginger until smooth. 

Set the glaze aside.

Place the broccoli florets on a sheet pan. 

Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. 

Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper, toss well, and roast for 5 minutes.

While the broccoli roasts, place the salmon fillets on a plate and pat dry with paper towels. 

Brush all over with olive oil and sprinkle with salt and pepper.

Toss the broccoli, move to the edges of the pan, clearing spaces in the center for the salmon fillets. 

Place the salmon fillets evenly spaced on the pan. 

Brush the fillets generously with the glaze.

Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.