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This rosemary fettuccine with burnt butter and butternut squash cream is every bit as good as it sounds. Aromatic rosemary fettuccine drowned in a creamy butternut squash and burnt butter sauce, topped with cracked pepper and a mountain of freshly grated parmesan. Comforting, wholesome and oh so satisfying.
Since doing my Italian cooking course in Sorrento, I’ve wanted to make pasta from scratch again.
It always seemed so daunting when I didn’t have an amazing Italian chef and his mamma supervising. But after the mister turned home with a old-school pasta maker, I thought it about time I jumped in and gave it a try.
Because so many people have written posts on this I wasn’t going to bother re-writing it all so I have used Jamie Oliver’s simple guide to making fresh egg pasta. Here are some of the things I learned from trial and error:
And if you want even MORE detail, this Serious Eats post is very informative. It goes into ALOT of detail about all the ingredients, every step of the process and what seems like hundreds of trials to ensure you get the perfect pasta every time.
If you couldn’t be bothered to make the pasta (I feel ya), feel free to use store bought instead, but make sure you add the rosemary to the butternut squash mixture instead.
You’ll love this recipe because it’s creamy, flavoursome and comforting. The burnt butter marries perfectly with the butternut squash cream and goes so well with the aromatic rosemary fettuccine. I’ve topped mine with roasted pine nuts, cracked pepper and freshly grated parmesan. I hope you like this recipe as much as me.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Sauce adapted from this recipe.
For the pasta:
For the butternut squash and burnt butter sauce:
1. To make the pasta: Follow instructions on Jamie’s site. Please note the following this I learned when making pasta from scratch. List of
mistakes I made things I learned above.
2. To make the sauce: Melt the butter in the fry pan. Add the onions and cook until translucent. Turn the heat to high until the butter starts to burn (around 2 minutes).
3. Once browned, add the stock and butternut squash. Cook covered for 20-25 minutes until the squash is soft.
4. Once cooked, pour the squash mixture into a blender, add the milk and blend until creamy and smooth. Set aside.
5. To cook the pasta: Cook your fettuccine for 3-5 minutes (depending on how you like it) in a pot of boiling salted hot water.
6. To serve: Serve the fettuccine topped with the butternut squash cream, top with the toasted pine nuts, salt, pepper and freshly grated parmesan.
Storage: Pasta dries out very quickly. Try not to leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.
Like this recipe? Yum it on Yummly.
For another “Around The World” recipe, try my West African peanut stew.
Anisa – The Macadames. xx