Introduction: Turkey Fettuccine Alfredo

Picture of Turkey Fettuccine Alfredo

Do you have any left over turkey? (Don't we all)? Well, this is a great way to use some of it, especially if you are getting tired of Turkey Hash and Turkey Soup. Just chop up some roasted turkey, add Prosciutto, butter, cream, spices and herbs, and serve the Alfredo Sauce over Spinach Fettuccine, or the pasta of your choice!

Step 1:

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INGREDIENTS:

  1. 1 package (8 ounces) DeBoles Organic Spinach Fettuccine (or pasta of your choice)
  2. 1 TBS Diamond Crystal Salt, (or Kosher or Sea Salt) (to salt water that you will use to cook pasta)
  3. 12 to 14 ounces Roasted Turkey, cut into 1/2" cubes
  4. 2 ounces (about 3 thin slices) Prosciutto (you can substitute bacon; preferably thick and unsweetened)
  5. 2 TBS EVOO
  6. 1 stick (8 TBS) unsalted butter
  7. 2 Flat Anchovy Fillets (Optional)
  8. 2 or 3 cloves garlic
  9. 1/2 teaspoon crushed red pepper flakes or Chipotle Pepper flakes)
  10. 1/2 teaspoon smoked paprika
  11. 1/2 teaspoon dried oregano leaves
  12. 1/2 teaspoon Diamond Crystal Salt Sense (or Kosher or Sea Salt)
  13. 1/2 teaspoon coarse ground black pepper
  14. 1-1/2 cups heavy cream
  15. 1/2 cup sour cream
  16. 1/8 teaspoon freshly grated nutmeg
  17. 1 teaspoon lemon juice
  18. 1 teaspoon lemon zest
  19. 1-1/2 cups shredded Parmesan Cheese (or Parmigiano-Reggiano if you can afford it)

Step 2:

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PREPARATION:

  1. Prepare pasta according to package directions, cooking "al dente."
  2. Remove the stick of unsalted butter from the refrigerator, cut into 1 two TBS and one 6 TBS piece and set aside)
  3. Roughly cut 12 to 14 ounces (I used 14) roast turkey into 1/2 inch cubes (since I had previously roasted a turkey breast, I used all white meat but I see no reason why you can't use white and dark meat).
  4. Chop or dice 2 ounces of Prosciutto (or bacon). If using Prosciutto, check to make sure that you remove any thin slices of film that may have been included in he package and used to keep the slices separated). The Prosciutto that I used was very thin and it was actually easier to just tear it apart with my fingers.
  5. Mix together the red pepper flakes and smoked paprika and temporarily set aside.
  6. Remove 2 anchovy fillets from the tin, rinse, and set aside. (The King Oscar fillets that I purchased were so *soft I could not remove slices of anchovy fillets from the can consequently I had to use a small spoon to remove the "mushed up" pieces and therefore I was unable to rinse them off. However, the roughly 1/2 teaspoon that I obtained and set aside worked fine)!
  7. Chop, thinly slice, or mince the garlic (your call) and set aside.
  8. Mix together the dried Oregano and S&P and set aside.
  9. Cut (zest) about 1 teaspoon of lemon rind - and I teaspoon of lemon juice - and set aside.
  10. Have the heavy cream, sour cream, nutmeg, & S&P handy so that you can quickly obtain them when ready to use.
  11. Place the 2 TBS of EVOO (extra virgin olive oil) in a heavy pan or cast iron skillet (my choice) and begin heating it over medium heat.

*It helps to refrigerate the tinned anchovy fillets ahead of time; that way they will be easier to separate and rinse (however, I don't think that would have made a difference this time).

Step 3: DIRECTIONS:

Picture of DIRECTIONS:
  1. When the pasta is finished cooking, raise the strainer out of the water and let it drain.
  2. When the oil is hot and beginning to shimmer, add the anchovies, garlic and red pepper flakes to the pan (if you have whole fillets, mash them into the oil with the back of a wooden spoon). This will only take a minute or two - you don't want to burn the garlic.
  3. Immediately add 2 TBS of unsalted butter to the pan stir briefly, then add the turkey and prosciutto and continue to cook, stirring frequently, until the turkey begins to become a light brown.
  4. Add the remaining 6 TBS of unsalted butter. Scrape the bottom of the pan with the back of a wooden spoon to loosen any browned bits. When the butter is almost melted add in the remaining spices and herbs (the Oregano and S&P), then whisk in the heavy cream, sour cream, and grated nutmeg.
  5. Cook, stirring constantly, for 2 minutes; then remove the pan from the burner.
  6. Taste, adjust seasonings, add more salt or pepper if needed, then whisk in the lemon juice, lemon zest, and shredded cheese.
  7. Add the cooked pasta to the pan and blend it gently into the Alfredo Sauce with tongs or a big kitchen fork or spoon. (No picture for this step; still wondering where it went)!

Step 4: TIME TO EAT . . .

Picture of TIME TO EAT . . .

Place a portion of pasta onto a dinner plate, and top it with a generous serving of the Turkey Fettuccine Alfredo Sauce. (I am particularly fond of the way the greenish Spinach Fettuccine compliments the golden color of this golden Alfredo Sauce - I think the next time I make this recipe, I will serve the sauce over my favorite Black Squid Linguine)!

Accompanied with a chilled glass of white wine, this makes an excellent and filling dinner.

You can serve this dish with a small side salad, but I did not have time to make one tonight.

Bon Appetit

Step 5: NUTRITION

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I have estimated the nutritional values of this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer (wine not included). This recipe is "high" in everything; calories, carbs, sodium, protein - but it really tastes good!

Comments

PaoloU6 (author)2017-12-07

HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE
ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT
THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA
AUGUSTO IMPERATORE 30

With reference to your
article I have the pleasure to tell you the history of my grandfather Alfredo
Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”)
in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza
disappeared in 1910 following the construction of the Galleria Colonna /
Sordi). This “trattoria” of Piazza Rosa
has become the “birthplace of fettuccine all’Alfredo”.

More specifically,as is well known to
many people who love the “fettuccine all’Alfredo", this famous dish in the
world was invented by Alfredo Di Lelio
concerned about the lack of appetite of his wife Ines, who was pregnant with my
father Armando (born February 26, 1908).

Alfredo di Lelio opened
his restaurant “Alfredo” in 1914 in Rome and
in 1943, during the war, he sold the restaurant to others outside his
family.

In 1950 Alfredo Di Lelio
decided to reopen with his son Armando his restaurant in Piazza Augusto
Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose
fame in the world has been strengthened by his nephew Alfredo and that now
managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in
1927 by two well-known American actors Mary Pickford and Douglas
Fairbanks (in gratitude for the hospitality).

See the website of “Il Vero Alfredo” (also for franchising news).

I must clarify that other
restaurants "Alfredo" in Rome do not belong and are out of my
brand "Il Vero Alfredo – Alfredo di
Roma".

I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is
in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.

Best regards Ines Di Lelio

IN ITALIANO

STORIA DI ALFREDO DI LELIO,
CREATORE DELLE “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), E DELLA SUA
TRADIZIONE FAMILIARE PRESSO IL RISTORANTE “IL VERO ALFREDO” (“ALFREDO DI ROMA”)
IN PIAZZA AUGUSTO IMPERATORE A ROMA

Con riferimento al Vostro articolo
ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore
delle note "fettuccine all'Alfredo" (“Fettuccine Alfredo”).

Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria
in Trastevere, cominciò a lavorare fin da ragazzo nella piccola trattoria
aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso
intorno al 1910) che esisteva prima della costruzione della Galleria Colonna
(ora Galleria Sordi).

Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo
figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza
Rosa le sue “fettuccine”, divenute poi famose in tutto il mondo. Questa
trattoria è “the birthplace of fettuccine all’Alfredo”.

Alfredo Di Lelio inventò le sue “fettuccine” per dare un ricostituente
naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines,
prostrata in seguito al parto del suo primogenito (mio padre Armando). Il
piatto delle “fettuccine” fu un successo familiare prima ancora di diventare il
piatto che rese noto e popolare Alfredo Di Lelio, personaggio con “i baffi
all’Umberto” ed i calli alle mani a forza di mischiare le sue “fettuccine”
davanti ai clienti sempre più numerosi.

Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di
Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio
decise di aprire a Roma il suo ristorante “Alfredo” che gestì fino al 1943, per
poi cedere l’attività a terzi estranei alla sua famiglia.

Ma l’assenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto
transitoria. Infatti nel 1950 riprese il controllo della sua tradizione
familiare ed aprì, insieme al figlio Armando, il ristorante “Il Vero Alfredo”
(noto all’estero anche come “Alfredo di Roma”) in Piazza Augusto Imperatore
n.30 (cfr. il sito web di Il Vero Alfredo).

Con l’avvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di
pubblico e di clienti negli anni della “dolce vita”. Successo, che, tuttora,
richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo
per assaggiare le famose “fettuccine all’Alfredo” al doppio burro da me
servite, con l’impegno di continuare nel tempo la tradizione familiare dei miei
cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In
particolare le fettuccine sono servite ai clienti con 2 “posate d’oro”: una
forchetta ed un cucchiaio d’oro regalati nel 1927 ad Alfredo dai due noti
attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità).

Desidero precisare che altri
ristoranti “Alfredo” a Roma non appartengono e sono fuori dal mio brand di
famiglia.

Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi
Storici di Eccellenza – sezione Attività Storiche di Eccellenza” del Comune di
Roma Capitale.

Grata per la Vostra attenzione ed ospitalità nel Vostro interessante blog,
cordiali saluti

Ines Di Lelio

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Bio: I am a 80-year-old self-proclaimed Chef who has spent most of his life in the hotel/resort tourism industry. I have traveled up and down ... More »
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