Fettuccine Alfredo & Saltimbocca alla Romana with Zucchine alla Scapece

Fettuccine Alfredo

Ingredients (Serves 4)

For the handmade fettuccine:

• 2 2/3 cups re-milled semolina flour, plus more as needed
• 4 large eggs
• Shortcut note: If you want to save time, you can use good-quality store-bought fresh fettuccine instead of making the pasta from scratch.

For the Alfredo sauce:

• 6 tbsp unsalted butter
• 1 1/2 cups Parmigiano Reggiano, finely grated, plus more for serving
• Coarse salt, for the pasta water

Preparation

1. Prepare the pasta dough

1. Pour the semolina flour onto a large work surface.
2. Make a wide well in the center, like a volcano.
3. Crack the eggs into the center of the flour.
4. Using a fork, gently beat the eggs while slowly incorporating the flour from the edges.
5. When the mixture becomes thicker, start kneading with your hands.
6. Knead until the dough is smooth, elastic, and not sticky. (If the dough is too dry, lightly wet your hands and continue kneading. If the dough is too sticky, add a little more flour. The final dough should be soft, smooth, and easy to stretch).

2. Roll out the pasta

1. Using a rolling pin, roll the dough into a very thin sheet.
2. Keep working gently, turning and stretching the dough until it becomes thin and even. (The sheet should be thin enough that you could almost see through it).
3. Dust the pasta sheet generously with semolina flour so it does not stick.
4. Let it dry briefly.

3. Cut the fettuccine

1. Fold the pasta sheet gently from both sides toward the center, without pressing too much.
2. Using a sharp knife, cut the folded pasta into fettuccine.
3. Slide the knife or your hands under the pasta and lift to unfold the strands.
4. Shake off the excess flour.
5. Form small nests with the fettuccine and set aside.

4. Cook the pasta

1. Bring a large pot of water to a boil.
2. Add about 1 tbsp coarse salt.
3. Add the fresh fettuccine and stir immediately so they do not stick to the bottom.
4. Fresh pasta cooks very quickly, usually in about 2 minutes.

5. Prepare the Alfredo sauce

1. While the pasta cooks, melt the butter in a large pan over low heat. (Do not let the butter burn).
2. When the fettuccine are ready, transfer them directly into the pan with the melted butter.
3. Turn off the heat.
4. Add the Parmigiano Reggiano gradually.
5. Toss the pasta quickly until the butter and cheese become creamy and coat the fettuccine. (If needed, add a small splash of hot pasta water to help create a smooth cream).

6. Finish and serve

1. Plate the fettuccine immediately.
2. Finish with more Parmigiano Reggiano on top.
3. Serve hot.

Serving note

This version of Fettuccine Alfredo is simple and traditional: fresh pasta, butter, and Parmigiano Reggiano. The handmade fettuccine make the dish special, but store-bought fresh fettuccine can also work well for a faster version.

Saltimbocca alla Romana with Zucchine alla Scapece

Ingredients (Serves 4)

For the saltimbocca:

• 8 thin veal cutlets
• 8 thin slices prosciutto
• 8 fresh sage leaves
• 1/3 cup all-purpose flour, for dusting
• 4 tbsp unsalted butter
• 1/2 cup dry white wine
• Salt, to taste

For the zucchine alla scapece:

• 4 medium zucchini, sliced into rounds
• 1/2 cup extra-virgin olive oil, plus 2 tbsp for the marinade
• 3 tbsp white wine vinegar, or to taste
• 1 small garlic clove, finely chopped
• A handful of fresh mint leaves
• Salt, to taste

Preparation

1. Prepare the veal

1. If the veal slices are too large, cut them in half.
2. Lay the veal slices flat on a board.
3. Season each slice with just a small pinch of salt, because the prosciutto is already salty.
4. Place one slice of prosciutto on top of each veal slice.
5. Add one fresh sage leaf in the center.
6. Secure everything with a toothpick, passing it through the veal, prosciutto, and sage so the layers stay together.

2. Dust with flour

1. Place the flour on a plate or board.
2. Lightly dust only the bottom side of each veal slice with flour. (Do not flour the top side with the sage and prosciutto).

3. Cook the saltimbocca

1. Melt the butter in a large pan over medium heat. (Make sure the butter covers the bottom of the pan).
2. Add the veal slices, floured side down.
3. Cook until the veal begins to brown and the prosciutto becomes fragrant.
4. Add the white wine.
5. Let the wine simmer and reduce slightly, creating a light sauce with the butter.
6. Cook until the veal is tender and fully cooked.
7. Turn off the heat and keep warm.

4. Prepare the zucchini

1. Slice the zucchini into rounds.
2. Heat the extra-virgin olive oil in a pan.
3. When the oil is hot, add the zucchini slices without overcrowding the pan.
4. Cook until golden on both sides.
5. Transfer the fried zucchini to a plate lined with paper towels.
6. Season lightly with salt.

5. Prepare the marinade

1. In a bowl, mix the vinegar, extra-virgin olive oil, chopped garlic, and fresh mint leaves. (Taste and adjust the vinegar depending on how sharp you like it).
2. Add the fried zucchini to the marinade.
3. Mix gently so the zucchini absorb the flavor.
4. Let them rest for at least 3 hours, or ideally overnight in the refrigerator.

6. Serve

1. Plate the saltimbocca hot with the buttery wine sauce spooned over the top.
2. Serve with the marinated zucchini on the side.
3. Remove the toothpicks before eating.

Serving note

Saltimbocca alla Romana means “jumps in your mouth,” because the flavor is so good that you want to eat it immediately. The dish is simple but elegant: tender veal, savory prosciutto, fresh sage, butter, and white wine. The zucchine alla scapece add freshness and acidity, making them a perfect side dish, especially in summer.