Salami and Cheese Fettuccine

October 17, 2003

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Filed under My recipes; Noodle fest; Kitchen experiments, pasta

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Ingredients :

250 g. of fettuccine
150 g. of salami, sliced into 1/4″ thickness
4 tbsp. of butter
1 c. of cream or full cream milk
salt and pepper to taste
1/2 c. of grated cheese food or processed cheese
1/4 c. of grated parmesan or edam cheese

Cooking procedure :

Cook the fettuccine according to package directions. Drain but do not rinse in cold water. Transfer to a serving bowl and toss with 2 tbsp. of butter. Keep warm.

Cut the sliced salami into 1/2′ x 1/2′ squares.

Melt 2 tbsp. of butter in a skillet. Cook the salami bits until the edges start to brown (you can cook until crisp). Set the heat to low and pour in the milk or cream. Add the grated cheese food or processed cheese and simmer gently until the cheese melts. Turn off the heat and season with salt and pepper. Add the fettuccine to the skillet and toss until evenly coated. Transfer to a serving bowl and serve with grated parmesan or edam cheese on the side.

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